Looks good huh? This seafood dish is perfect for a large summertime dinner party. So grab your friends (old and the new ones who just found out your making paella) and prepare for an afternoon of sangria, wine and raucous overindulgence. Also, you are going to need a very large pan.
2 cups Spanish Rice (or risotto if you want a creamier consistency)
10 Chicken Thighs (We chose these because they are the juiciest. If you want something more boring, be our guest)
6 Spanish Chorizos, uncured
1.5 Quarts chicken broth
1lb Shrimp
1 lb Calamari
6 mussels
6 Clams
2 Tomatoes
10 Asparagus Stalks
2 Garlic Cloves
2 lemons, quartered
1/4 cup Olive Oil
1 tsp saffron
Pinch Paprika (sweet or spicy, your call)
Got all that? Good.
First, lay the thighs on a baking sheet on top of some aluminum foil. Sprinkle some salt. Throw those bad boys into the oven, and set it to convection. Leave them for about 5-10 minutes.
While the chicken is cooking, fry the chorizo in a pan. You shouldn't need any oil, since the chorizo should start oozing as soon as it hits.
While aaaall of the above is cooking, boil 1 quart of chicken broth, add salt and saffron. Once it starts boiling add the rice. Cook until the rice is puffy and yellow.
When the chicken is crispy on the outside, raw on the inside, turn off the oven and leave it in there, to preserve heat. Stick the sausage in there too once they're done.
Once the rice is done, pour it into your giant paella pan. Unless you cooked it in there. Then you're just so smart. Add the rest of the broth.
Place the seafood, the chicken, the asparagus, and the sausage artistically around the top. This will allow the seafood and asparagus to cook and the chicken to finish cooking.
Now, while those delicious bits finish cooking, preheat the oven to 350. Take the tomatoes and quarter them. Drizzle honey over them and sprinkle salt and pepper. Put them in the oven for about 15 minutes or until the get a little wrinkly.
Place the tomatoes symmetrically or in whatever way you find most sexy around the paella. Do the same with the lemon quarters.
All done! Take it out to show your friends, register the shock and awe on their faces, don't forget to take a picture, and...eat!
2 cups Spanish Rice (or risotto if you want a creamier consistency)
10 Chicken Thighs (We chose these because they are the juiciest. If you want something more boring, be our guest)
6 Spanish Chorizos, uncured
1.5 Quarts chicken broth
1lb Shrimp
1 lb Calamari
6 mussels
6 Clams
2 Tomatoes
10 Asparagus Stalks
2 Garlic Cloves
2 lemons, quartered
1/4 cup Olive Oil
1 tsp saffron
Pinch Paprika (sweet or spicy, your call)
Got all that? Good.
First, lay the thighs on a baking sheet on top of some aluminum foil. Sprinkle some salt. Throw those bad boys into the oven, and set it to convection. Leave them for about 5-10 minutes.
While the chicken is cooking, fry the chorizo in a pan. You shouldn't need any oil, since the chorizo should start oozing as soon as it hits.
While aaaall of the above is cooking, boil 1 quart of chicken broth, add salt and saffron. Once it starts boiling add the rice. Cook until the rice is puffy and yellow.
When the chicken is crispy on the outside, raw on the inside, turn off the oven and leave it in there, to preserve heat. Stick the sausage in there too once they're done.
Once the rice is done, pour it into your giant paella pan. Unless you cooked it in there. Then you're just so smart. Add the rest of the broth.
Place the seafood, the chicken, the asparagus, and the sausage artistically around the top. This will allow the seafood and asparagus to cook and the chicken to finish cooking.
Now, while those delicious bits finish cooking, preheat the oven to 350. Take the tomatoes and quarter them. Drizzle honey over them and sprinkle salt and pepper. Put them in the oven for about 15 minutes or until the get a little wrinkly.
Place the tomatoes symmetrically or in whatever way you find most sexy around the paella. Do the same with the lemon quarters.
All done! Take it out to show your friends, register the shock and awe on their faces, don't forget to take a picture, and...eat!
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