To kick off our recipes page, which I am certain you are reading with steadfast curiosity, I elected to share one of the most popular recipes from our Spanish Tapas Class: Paella. Recently we have been experimenting with competition-style formats in our classes, and I can assure you with confidence that to stray from the recipe is to make it your own, and perhaps even more delicious!
Paella with Seafood, Chicken, Chorizo
- 4 chicken thighs, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 2 tablespoons sweet paprika
- Salt and pepper
- ¼ cup olive oil
- 1 spanish chorizo sausage
- 4 garlic cloves, chopped
- 1 Spanish onion, diced
- 1 16-ounce can crushed tomatoes
- 1 cup spanish rice (medium grain)
- 1 teaspoon saffron threads
- 3 cups warm water
- 4 jumbo shrimp
- 1 pound mussels
- Fresh flat-leaf parsley, for garnish
- Pat the chicken pieces dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes to meld the flavors.
- Heat olive oil in a paella pan or heavy wide skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Transfer to a bowl.
- Lower the heat to medium. Add the chorizo and cook until the oil is a vibrant red color. Add the garlic, onion, and tomatoes; cook until the mixture is thoroughly combined and has caramelized slightly; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
- Add the chicken, shrimp and mussels. Give the paella 1-2 stirs to tuck in the pieces, then let it simmer without touching or stirring the pan until rice is al dente, 15-20 minutes. Garnish with chopped parsley, season with salt and pepper, and serve immediately.