Barcelona-Style Rice

Name: Barcelona-Style Rice
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 397 grams whole, peeled tomatoes, drained and hand crushed; 2 chicken legs; 2 chicken thighs; 1 Spanish chorizo sausage; 1 leave Fresh flat-leaf parsley , for garnish; 4 garlic cloves, crushed; 4 jumbos shrimp, peeled; 4 servings Kosher salt and freshly ground black pepper; 4 servings Lemon wedges, for serving; 6 littleneck clams, scrubbed; 2 lobster tails, split; 59 milliliters extra-virgin olive oil; 1 onion, diced; 1 teaspoon dried oregano; 118 milliliters frozen sweet peas, thawed; 237 milliliters Spanish rice, short to medium grain; 1 teaspoon saffron threads; 4 Tbsps smoked paprika

You can never have too many main course recipes, so give Barcelona-Style Rice a try. One serving contains 736 calories, 38g of protein, and 41g of fat. This gluten free and dairy free recipe serves 4. If you have chorizo sausage, paprika, chicken thighs, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Rinse the chicken pieces and pat dry.

Ingredients you will need

Chicken Pieces

Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and set aside for 1 to 2 minutes

Ingredients you will need

Salt And Pepper

Whole Chicken

Oregano

Paprika

Dry Seasoning Rub

Equipment you will use

Bowl

Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chorizo and cook until the oil is a vibrant red color.

Ingredients you will need

Chorizo

Cooking Oil

Equipment you will use

Frying Pan

Remove the chorizo to a paper towel-lined platter, then add the chicken, skin side down, and brown all over, turning with tongs.

Ingredients you will need

Whole Chicken

Chorizo

Equipment you will use

Paper Towels

Tongs

Remove the chicken to the platter with the chorizo.

Ingredients you will need

Whole Chicken

Chorizo

Return the pan to the stove and lower the heat to medium. Now make a sofrito by sauteing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Stove

Frying Pan

Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Combine saffron with 3 cups warm water or stock and let steep for a few minutes.

Ingredients you will need

Saffron

Stock

Water

Add the saffron water to the tomato mixture. Fold the rice into the sofrito, stirring to coat the grains.

Ingredients you will need

Saffron

Grains

Tomato

Water

Rice

Add the reserved chicken and chorizo, then the clams. Simmer for about 10 minutes.

Ingredients you will need

Whole Chicken

Chorizo

Clams

Add the shrimp and lobster (cut side down). Give the paella a couple of good stirs to tuck in all the pieces, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes.

Ingredients you will need

Lobster