Keep in mind, we used whatever proteins we had on hand which was half the fun. You can use whatever you have available or buy a combination according to your preference.
Prep Time:1 hour 15 minutes
Cook Time:1 hour 15 minutes
Total Time:2 hours 30 minutes
1 Whole organic Chicken cut into several small pieces or 1 pound of chicken thighs (bone in or boneless).
1 C of cooked Langoustine, shrimp or other seafood shelled and cut into pieces, mussels and or clams
2 Salmon burgers, cut into pieces
2–3 Chorizo Sausages, cut into 1/2” rounds
2 C of marinated artichoke hearts, drained
2 T of Olive Oil
2 T Garlic, minced
1 small yellow onion, diced
1 each small yellow, red, orange bell pepper, seeded roasted and cut into strips.
2–4 Jalapenos, seeded roasted and cut into strips.
1–1/2 C of Arborio rice
2 C Chicken stock
1–15oz can of fire roasted tomatoes
1 C Green Peas
2 T Capers, drained
1/2 Lemon juiced
1–2 Lemons cut into wedges
1 Bunch of Thyme or Rosemary tied with kitchen twine
1/4 tsp crushed red pepper
1 tsp salt
1 tsp pepper
1/2 C dry white wine
Contents of the culinary spice kit
An extra pinch of saffron if you have it (optional)
Warm the chicken stock and combine with the saffron and bay leaves, set aside.
Rinse the chicken and pat dry, place on a plate and sprinkle on both sides with the salt & pepper and the contents of the spice kit, reserving the saffron and bay leaves. Cover and refrigerate at least 60 minutes or longer if desired.
In a Paella pan, heat 1 T of olive oil over medium high heat. Working in batches, brown the chicken on both sides, remove and cover to keep warm, follow by browning the chorizo, salmon burgers or whatever other protein (except seafood) that you are using (do not cook through). Transfer to a plate and keep warm.
Roast all peppers, sweat in a bowl or plastic bag, peel, cut into strips and set aside.
Wipe excess spices from the pan, return to the heat. Add remaining 1 T of olive oil and onions, saute until translucent, about 5 min. Add garlic, saute until soft and fragrant about 2 minutes. Stir in rice, toss to coat, saute until translucent about 10 min.
Add the tomatoes, combine and cook for an additional minute to combine. Pour in the prepared stock and wine, add the herb bundle and bring to a simmer, cook stirring frequently until the rice is partially cooked and the liquid thickens, about 15 min. Fold in the peas and the capers, season with additional salt and pepper to taste, an extra pinch of saffron (optional) and crushed red pepper, (optional).
Arrange the meats and seafoods (except cooked shrimp or langoustine), roasted peppers and artichoke hearts decoratively on top of the rice in the paella pan.
Bake uncovered on the middle rack until the chicken is almost done and a thermometer register 175 degrees, the rice is tender and most of the liquid has been absorbed. If using shell fish such as mussels or clams they should be open at this point as well, discard any that have not opened.
Remove paella from the oven toss in the cooked seafood if using and cover for 15 min. This will warm the recently added seafood and allow it to set slightly. Serve straight from the pan with cut lemon wedges and a simple salad, such as arugula, Parmigiano Reggiano shavings, cherry tomatoes and olive oil and lemon.