Valencia Paella

Valencia Paella

Valencia Paella

Yield: Serves 8-10


Ingredients

3 each boneless chicken thighs, cut into 1-in. pieces
8 oz. halibut fillet, skinned and cut into 6-8 pieces
10 each large shrimp, peeled and deveined with tails left on
10 each Manila clams, washed and scrubbed
10 each mussels, washed and scrubbed
¼ cup + 2 Tbsp. olive oil
2 Tbsp. kosher salt
2 tsp. Spanish smoked paprika *
1 med. onion, roughly chopped
3 each bay leaves
2 each chorizo sausages, cut into 1-in. pieces (about 8 oz.) *
1½ cups medium grain rice, preferably Spanish

1 cup dry white wine
6 each canned artichoke hearts, cut into quarters
¼ cup roasted Spanish piquillo peppers, sliced into thin strips *
3 each Roma tomatoes, cut into ½-in. pieces
½ tsp. saffron threads *
3-4 cups chicken broth
¼ cup Italian parsley, roughly chopped


Preparation

Oven Temperature: 540-570 degrees

  1. Place the chicken, halibut, shrimp, clams and mussels in 4 separate bowls. Season all but the clams and mussels with olive oil, salt and paprika. Use approximately • cup of the oil and half of each of the salt and paprika. Cover and refrigerate for at least 30 minutes or up to 6 hours.
  2. Flame Height: 3
  3. Pour the remaining olive oil in a 17-in. paella pan.*  Heat the pan in the center of the oven for 1 minute. Add the onion, remaining paprika and a little salt and move the pan in front of the flame for 2 minutes or until the onions begin to brown.
  4. Remove pan and add the bay leaves, chicken and chorizo and return to the same spot in front of the flame for about 5 minutes to brown the chicken.
  5. Transfer the pan to the doorway of the oven, stir in the rice and let it toast, stirring frequently for 2-4 minutes.
  6. Add the wine and reduce by half, stirring the whole time. This will only take 1-2 minutes.
  7. Add the artichokes, peppers, tomatoes, saffron and about 1 Tbsp. of salt. Stir in enough chicken stock just to cover the food.
  8. Flame Height: 3.2
  9. Place the paella in the center of the oven and cook without stirring for 10-12 minutes or until the rice begins to show at the top of the stock. Rotate the pan 180 once during this time.
  10. Remove the pan and carefully press in the halibut, shrimp, clams, and mussels, making sure the clams and mussels are hinge side up.**  At this point, add more chicken stock if necessary to finish the cooking. Continue to cook in the center of the oven for 5-6 more minutes or until the fish is just cooked and the rice is brown around the edges. Rotate pan as needed.
  11. Serve in the pan sprinkled with parsley.

* Paella pans and Spanish ingredients may be found at The Spanish Table  www.thespanishtable.com

** You want to protect the bivalves from the top heat and seal in their moisture. Turn back over for presentation.



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