Monday, August 16, 2010

EF's Seafood and Chicken Paella

Whenever I'm watching any of my favorite cooking shows, there's always one recipe that makes me want to stop what I'm doing and take a trip to the grocery store. Seriously, it's not uncommon for me to see something and immediately decide that that's what's for dinner that night. Have you ever done that? Such was the case with this recipe. I was watching an episode of Everyday Food, and this dish looked so simple and delicious, I wanted to drop everything and go. It was clearly one of those "How can this not be good?" recipes. Not only is it extremely flavorful, but it's also really simple to make. You just keep adding things to the pan! Easy, right? Serve this the next time you want to impress someone. They'll think you're a gourmet chef!
4 1/2 cups low-sodium chicken broth
1/2 teaspoon crushed saffron (optional)
1 teaspoon smoked paprika or sweet paprika
1 tablespoon extra-virgin olive oil
4 skin-on, bone-in chicken thighs (about 1 pound total)
coarse salt and ground pepper
6 ounces dried chorizo sausage, sliced 1/4 inch thick
1/2 medium onion, diced small
3 garlic cloves, minced
2 large tomatoes, chopped
1 1/2 cups Arborio rice
12 mussels, scrubbed
1/2 pound medium shell-on shrimp, deveined

Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
In a large oven proof skillet (at least 12 inches wide) or paella pan, heat oil over medium heat. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently.
Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes.
Let paella stand 10 minutes before serving.

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