The Ultimate Paella

Name: The Ultimate Paella
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 425 grams whole tomatoes, drained and hand-crushed; 653 grams frying chicken, cut into 10 pieces; 2 Spanish chorizo sausages, thickly sliced; 1 Bunch flat-leaf parsley leaves, chopped, reserve some for garnish; 4 garlic cloves, crushed; 454 grams shrimp, peeled and de-veined; 6 servings Kosher salt and freshly ground pepper; 6 servings Lemon wedges, for serving; 12 littleneck clams, scrubbed; 2 lobster tails; 54 milliliters extra-virgin olive oil; 1 Spanish onion, diced; 2 teaspoons oregano; 73 grams sweet peas, frozen and thawed; 1 pinch Generous saffron threads; 800 grams short grain Spanish rice; 1 Tbsp sweet or smoked paprika; 1 liters water, warm

The Ultimate Paella

The Ultimate Paellan is a main course that serves 6. One portion of this dish contains about 54g of protein, 31g of fat, and a total of 977 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. It is an expensive recipe for fans of European food. If you have saffron threads, short grain rice, lemon wedges, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Special equipment: Large paella pan or wide shallow skillet

Equipment you will use

Frying Pan

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Ingredients you will need

Dry Seasoning Rub

Whole Chicken

Oregano

Paprika

Equipment you will use

Bowl

Heat oil in a paella pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Saute the chorizo until browned, remove and reserve.

Ingredients you will need

Chorizo

Add chicken skin-side down and brown on all sides, turning with tongs.

Ingredients you will need

Whole Chicken

Equipment you will use

Tongs

Add salt and freshly ground pepper.

Ingredients you will need

Ground Black Pepper

Salt

Remove from pan and reserve.

Equipment you will use

Frying Pan

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains.

Ingredients you will need

Tomato

Parsley

Garlic

Grains

Onion

Rice

Equipment you will use

Frying Pan

Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

Ingredients you will need

Water

Rice

Equipment you will use

Frying Pan

Add chicken, chorizo, and saffron.

Ingredients you will need

Whole Chicken

Chorizo

Saffron

Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Ingredients you will need

Lobster Tails

Shrimp

Clams

Shake

Sandwich Bread

Rice

Equipment you will use

Frying Pan

Remove from heat and rest for 5 minutes.

Garnish with peas, parsley and lemon wedges.

Ingredients you will need

Lemon Wedge

Parsley

Peas

Equipment

Frying Pan

Bowl

Tongs

Ingredients

Servings:

425grams

whole tomatoes, drained and hand-crushed 653grams

frying chicken, cut into 10 pieces 2

Spanish chorizo sausages, thickly sliced 1Bunch

flat-leaf parsley leaves, chopped, reserve some for garnish 4

garlic cloves, crushed 454grams

shrimp, peeled and de-veined 6servings

Kosher salt and freshly ground pepper 6servings

Lemon wedges, for serving 12

littleneck clams, scrubbed 2

lobster tails 54milliliters

extra-virgin olive oil 1

Spanish onion, diced 2teaspoons

oregano 73grams

sweet peas, frozen and thawed 1pinch

Generous saffron threads 800grams

short grain Spanish rice 1Tbsp

sweet or smoked paprika 1liters

water, warm

Recommended wine: Tempranillo, Grenache, Albarino

Tempranillo, Grenache, and Albarino are my top picks for Paella. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Casteller Cava Rosado with a 4.7 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Casteller Cava Rosado

Casteller Cava Rosé is a delicious sparkling wine made in the traditional method, with a second fermentation in the bottle. Aged for 12 months on the lees before release, it consistently delivers premium flavors.This vivacious, tangy Cava will pair well with most any tapas, in addition to fresh fruit, berry tarts and soft, creamy cheeses. It has more than enough style and substance to be an excellent aperitif all on its own.