A re-post from August 2015
I make this about once a month, the meats/seafood changes depending on the time of year. Also, I do not like Paella as dry as a bone that most recipes call for. I get it pretty dry before I add the shellfish in and when the liquids are released it gives the Paella the moister it was lacking.
6 to 8 chicken thighs, bone-in of course - I have used bone-in pork or lamb chops
6 links of Chorizo
18 to 24 medium-size shrimp, peeled and de-veined
1 cup Squid rings, sprinkle a bit of the paprika on them and toss in a bowl and let sit before it's their time to hit the pan
12 to 18 Mussels, cleaned
12 to 18 littleneck clams
8 to 10 medium-size tomatoes, diced
1 medium onion diced
1 red bell pepper diced
6 cloves garlic, minced
5 teaspoons Pimenton Dulce, smoked paprika
1 teaspoon ground cumin
1 teaspoon Saffron threads
2 teaspoons Merlot salt
2 teaspoon ground black pepper
a handful of chopped Italian Parsley
Now for the rice, usually its allot of rice but I like about half SO
The way I like it;
2 1/2 cups Valenciano rice
5 cups homemade Chicken stock
2 cups dry white wine
The traditional way
4 cups Valenciano Rice
9 cup homemade chicken stock
2 cups dry white wine
In a very large skillet or Paella pot over medium to high heat saute the Chorizo until the skin is crispy and they have rendered off their wonderful oils. Remove and set aside to cool, then slice into 1/2 inch pieces.
Next sear the chicken thighs, about 5 minutes on each side. You will know when to flip them when they release from the pan. Do 4 at a time as to not overcrowd the pan. Remove and set aside. Note: if there is not enough oil left in the pan add a few tablespoons of olive oil.
Next, add the onion and red peppers, saute until soft. Once onions and peppers are soft add tomatoes and cook until a soft paste, most of the water would have been released. Note do not burn the tomatoes. Once to a paste add the dry spice with the exception of the Saffron. Stir to warm spices.
Now add the rice, chicken stock, and wine to the pan and bring to a boil. Add Garlic and Saffron, stir. Reduce heat and place all the chicken back in the pan, along with the Chorizo. COVER, do not stir at any time during this process; cook until rice is soft, there might be still some liquid left but it will cook-off in the next step. Below is before the chicken is added, it's a wonderful deep red.
Now remove the lid and cook at the same low heat until most of the liquid has evaporated. The rice should be sticking to the bottom of the pan. I check at the edge by pulling back the contents to. Once this is achieved and the shellfish and cover. Once you see the shellfish staring open add the shrimp and recover. Once the mussels and clams have opened. Remove from heat and Squid and set aside to rest for 5 minutes.
Remove lid, add parsley and serve.