French-style Paella
Ingredients
- 400 gParboiled white rice (raw)
- 4 pcChicken leg (cut in half)
- 150 gChorizo (sliced)
- 12 pcWild shrimp (whole)
- 500 gMytilus edulis (cleaned)
- 1 pcRed bell pepper (diced)
- 1 pcOnion (thinly sliced)
- 2 pcGarlic (minced)
- 100 gGreen peas (fresh or frozen)
- 3 tbspExtra virgin olive oil
- 1 pinchSaffron
- 1 tspSmoked paprika
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth (warm)
Method
Golden rice exhaling saffron and grilled chorizo. The grains are infused with juices from the shellfish and poultry, offering a firm yet melting texture.
- 1
In a large pan, heat the olive oil. Brown the chicken thighs on all sides until the skin is golden and crispy. Add the chorizo so it releases its red, fragrant fat.
- 2
Remove the meats and set aside. In the same pan, sauté the sliced onion, minced garlic, and diced pepper. The vegetables should become tender without burning.
- 3
Pour in the white rice. Stir well to coat each grain in fat until they become translucent, like pearls.
- 4
Add the hot chicken stock, saffron, and paprika. Return the chicken and chorizo to the pan. Simmer uncovered. The rice should gradually absorb the liquid.
- 5
Arrange the shrimps, mussels, and peas on top. Cover for a few minutes until the mussels open and the shrimps turn pink and firm. Serve with lemon wedges.
Frequently asked questions
How do you get this dish right?
- Never stir the rice during cooking after adding the stock to allow a light crust to form at the bottom.
- Use very hot stock so you don't drop the cooking temperature of the rice.
How long does this dish keep?
Keeps for 48h in the refrigerator. Reheat over low heat with a splash of water to restore the rice's softness.
