Paella Valenciana

Ingredients

Paella

• • 2-3 tbsp. olive oil
  • 6 oz. chicken thigh, cubed
  • S&P TT
  • 4 oz. chorizo, sliced
  • 1 large shallot, small dice
  • 2-3 cloves garlic, smashed
  • 1 baby carrot, small dice
  • ¼ rib celery, small dice
  • 1 cup short grain rice
  • 2 cups shellfish broth 
  • 1 bay leaf
  • 1 sprig thyme 
  • 3 oz. San Marzano tomatoes 
  • Pinch saffron
  • Assorted shellfish such as shrimp, scallops, clams, mussels; raw, in cleaned shells 
  • 2 oz. green peas

Pipparina Ensalada

• 3-4 mini peppers, sliced
• 8-10 grape tomatoes, halved
• ½ cucumbers, sliced
• 2 scallions, sliced
• 1 clove garlic, smashed
• 1 sprig fresh herbs, chopped or torn
• 3 tbsp. olive Oil
• 2+ tbsp. vinegar
• S&P TT
• 2 tbsp. shaved cheese
• 6-8 pitted olives, whole or sliced

Method

Paella

1. 1. Season chicken with S&P, heat olive oil to coat paella pan.
   2. On medium-low heat, lightly brown chicken.
   3. Turn chicken over, then add chorizo to the pan. 
   4. Discard tongs that have come in contact with raw chicken.
   5. Add fresh vegetables, sweat on medium-low heat for 3 mins, do not brown.
   6. Add rice and saffron, combine well with veggie mixture. 
   7. Add broth, San Marzano, bay leaf and thyme, bring to a boil, stirring once with a wooden spoon.
   8. Reduce to medium-low heat, cover and cook for 20-25 mins, do not stir anymore.
   9. Once liquid is 90% absorbed, remove bay leaf and thyme.
   10. Add shellfish (largest shells first) with the hinged side down. 
   11. Cover and cook until all shells open, about 2-5 mins, depending on size.
   12. Add peas and shrimp, cook until the shrimp are bright red and firm. Enjoy!
       

Pipparina Ensalada

1. Mix and enjoy with or while Paella is cooking.