Paella with Shrimp, Mussels and Chicken
Serves 8 to 10
I know I am in the land of paella and who am I to change the dish to make “my” version of it? After trying many well-known paellas in the city, I find that it’s a bit plain for me and I adjusted the recipe to suit my taste. This version does not have the crispy bottom known as socarrat, so be forewarned. If you don’t have a paella pan you can use a large high sided skillet, cast iron would be ideal.
Ingredients:
½ tsp saffron threads, crumbled
1½ lbs chicken thighs, with skin and bone
2 Tbsp olive oil
1 medium onion, finely chopped
1 red pepper, finely chopped
2 large garlic cloves, chopped
1 (28 oz) can plum tomatoes, chopped with their juices
2 cups (about) chicken broth, divided
1 Tbsp tomato paste
1 tsp Hungarian sweet paprika
½ to 1 tsp. red pepper flakes
4 Tbsp chopped fresh Italian parsley, plus more for garnish
3 bottles clam juice or 3 cups fish stock
1 cup dry white wine, divided
2½ cups white rice
5 peppercorns
1 bay leaf
1 lb large shrimp, peeled, de-veined, and/or sea scallops can be used
16 mussels, scrubbed and beards removed
1 (10 oz) package frozen peas, defrosted, optional
Procedure:
1. Place 1 tablespoon water in a cup; mix in saffron and let it sit until the liquid turns golden.
2. Heat a large high sided skillet or 16-inch paella pan over medium heat. Add the chicken thighs and season well with salt and pepper, sauté until golden brown, about 10 to 15 minutes, remove to a plate and pour off all the fat.
3. Add the olive oil to the pan and sauté the onion, red pepper and garlic. Sauté until onion is lightly browned, about 5 minutes, seasoning well with salt and pepper.
4. Add the tomatoes and 1 cup of the chicken broth and simmer until almost all the tomato juices have evaporated, about 5 minutes.
Add the tomato paste, paprika, red pepper flakes, parsley, saffron, rice, 1/2 cup of the wine and the clam juice, stir for a few minutes. Bring to a simmer and add the chicken, cover, cook about 10 minutes until the rice is almost completely cooked, stirring often. If the pan gets dry add a little of the leftover chicken broth. Taste for seasoning and add more red pepper flakes or salt if needed.
5. Meanwhile heat a large saucepan and add the remaining half a cup of white wine, peppercorns, and bay leaf to a simmer, add salt and pepper. Add the mussels and cover. Steam until they open, about 8 minutes. Remove them from the saucepan and discard the liquid. Set the mussels aside and cover to keep warm.
6. Add the shrimp and peas to the paella and cover; simmer until shrimp is just cooked through, adding broth by 1/4 cupful if paella is dry, about 4 minutes. Uncover and arrange the mussels on top, serve with the extra chopped parsley as a garnish.
