Classic Paella

Ingredients

• 1/2 c. extra-virgin olive oil
• 1 lb. Spanish chorizo, cut into 1″ pieces
• 1 lb. boneless, skinless chicken thighs, cut into 1″ pieces
• Kosher salt
• 2 plum tomatoes, grated on the large holes of a box grater, skins and core discarded
• 3 cloves garlic, crushed
• 1 tbsp. smoked paprika
• 2 tsp. saffron threads
• 6 c. low-sodium chicken broth
• 2 c. (400 g.) bomba rice
• 1 lb. large shrimp, peeled, deveined
• Lemon wedges, for serving

Directions

SAVE TO MY RECIPES

1. Step 1In a large, shallow skillet (at least 12″) on your largest burner, heat oil over medium-high heat until shimmering. Cook chorizo, stirring occasionally, until lightly browned, about 1 minute. Transfer to a plate.
2. Step 2In same skillet over medium-high heat, cook chicken, stirring occasionally, until golden brown, about 5 minutes; season with salt.
3. Step 3Move chicken to one side of pan; place tomatoes and garlic on other side. Cook, stirring occasionally to combine and adjusting heat as needed, until tomatoes have caramelized, about 5 minutes. Add paprika and saffron and cook, stirring, until warmed through, about 1 minute.
4. Step 4Add broth and return chorizo and any accumulated juices to pan; season with salt. Bring to a boil, then add rice and mix until rice is covered by liquid. At this point, do not touch or mix the rice. Cook over high heat 5 minutes, then reduce heat to medium and cook 5 minutes more. Reduce heat to low, then cook, maintaining a gentle simmer, until rice is al dente and liquid is mostly absorbed, 20 to 25 minutes.
5. Step 5Season shrimp with salt. When you start seeing rice come to the surface, top rice with shrimp. You should hear a crackling sound, which means the rice is toasting. Poke through middle of rice with a knife or spoon to make sure it’s browning properly. Cook, turning shrimp if needed, until shrimp is pink and rice is deep golden brown, 8 to 10 minutes. Remove from heat and let sit 5 minutes. Serve with lemon wedges alongside.