PAELLA

Makes 6-8 servings

This recipe is for making paella in a Dutch oven (the Dutch oven should be 11 to 12 inches in diameter with at least a 6-quart capacity). Dry-cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or linguiça is an acceptable substitute. Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In our version, soccarat does not develop because most of the cooking is done in the oven.

ingredients

1 lb extra-large shrimp (2 1/25), peeled and deveined
Table salt and ground black pepper
olive oil
8-9 medium cloves garlic , minced or pressed (about 2 T)
1 lb boneless, skinless chicken thighs , trimmed and halved crosswise
1 red bell pepper , seeded and cut pole to pole into 1/2-inch-wide strips
8 oz Spanish chorizo , sliced 1/2 inch thick on the bias (see note)
1 medium onion , chopped fine (about 1 cup)
1 can (14 1/2 oz) diced tomatoes , drained, minced, and drained again
2 cups Valencia rice or Arborio
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 t saffron threads , crumbled
1 bay leaf
1 dozen mussels , scrubbed and debearded
1/2 cup frozen green peas , thawed
2 t chopped fresh parsley leaves
1 lemon , cut into wedges, for serving

directions

1
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp, 1/4 t salt, 1/4 t black pepper, 1 T oil, and 1 t garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thighs with salt and pepper; set aside.
2
Heat 2 t oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
3
Add 1 t oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.

Source: Janet Brewer