Prosperous Paella

Inspired by my dear friend Jack Valero who makes Paella in the Park every year honoring the legacy of his father.

Paella was originally a poor peasant meal of flavored rice with very little in the way of hearty ingredients. We were shocked by the copious piles of subtly flavored rice with flecks of meat or seafood we were served all over Spain claiming to be the authentic Paella. Here is what we like to do at home…

1 c. white Basmati rice (I do not use the classic short grain starchy rice)
2 c. chicken stock
1 onion
1 big ripe tomato
1 whole shallot
1/2 c. roasted red peppers
Seasoned salt
Smoked Paprika
Parsley
1 bay leaf
Chili pepper flakes
Saffron threads
Chicken thighs
Shrimp either raw, with or without shells or even cooked is ok
Chicken sausage (or sausage of your choice)
Artichoke hearts
Frozen peas

Set everything out before cooking. The whole paella cooks in 20 minutes, the length of time it takes for the rice to cook.

First make the Sofrito. Using a food processor pulse the onion, tomato with the seeds, shallot, red peppers and seasonings. In a big wide frying pan, sauté all slowly in olive oil for about 10 minutes. Let it thicken a bit. Do not add saffron to this stage.

Meanwhile, heat some oil in another frying pan. Add the chicken thighs and brown them until they are golden. Reserve. Brown the sausage. Reserve. Now for the shrimp: If using raw with shells, just add them in the last 3 minutes of cooking. If you shell the shrimp, do this: add the shells to the chicken stock, see below. If using cooked shrimp, add to paella before serving.

Add the chicken stock to your wide frying pan where you have just cooked your Sofrito. Add the shrimp shells to the stock if you are brave enough – they add great depth of flavor. Remember to remove them before serving. Bring to a simmer. Add saffron to taste. Add the rice to the simmering liquid. Place the chicken and sausage on top of the simmering rice. Cover and cook for 20 minutes.

Once the rice, chicken and sausage is cooked, about 20 minutes, add the marinated artichoke hearts, the shrimp, the frozen peas (unthawed) and let it rest covered for five minutes before serving. If you want an extra Spanish element, cook over high heat at the end to caramelize the rice at bottom of the pan. Called Soccart, the crusty layer is absolutely delicious.