I received a paella pan for Christmas and was determined to use it right away since I’ve never before made paella. Looking through recipes, I found there were no two paella’s alike, so I decided to choose, from all that I read, the ingredients I like, and this is what I came up with. I winged it, and was rewarded.
1 14.5 ounce can organic diced tomatoes
4 cups chicken broth
1 medium sweet onion, coarsely chopped
1 large head of garlic, peeled and chopped (about 10 cloves)
1 large pinch saffron threads
2 cups Bomba rice (or Valencia rice)
1 Tsp. smoked paprika
1-2 Tbsp. extra virgin olive oil
Salt and pepper to taste
1 red pepper, diced
1/2 cup string beans, broken into 1 inch pieces
2 Tsp. capers
1/4 cup minced, fresh cilantro
4 chicken thighs, fat removed and cut in half
8 ounces chorizo cut into 1/4 inch pieces
Steamers to top dish
1. In paella pan, on medium heat, add olive oil and sauté garlic for about 1 minute. Add onions, beans, pepper and tomatoes and cook until slightly tender.
2. Add chorizo and cook for about 6-7 minutes, tossing often.
3. Add chicken and cook for about 6 minutes on each side.
4. Remove chicken from pan and set aside.
5. Add rice and blend with vegetables and chorizo, then add broth, saffron, paprika, salt, pepper, cilantro and capers. Stir all ingredients together, then push chicken back into the mixture and cover. Reduce to simmer and cook about 12-15 minutes. Do not stir rice until dish is complete.
6. Place about 1 dozen little neck clams (steamers), (hinge side down) over ingredients and cook until the clams open. About 10-12 minutes.
7. Remove from heat and let stand covered for 5 minutes. Discard any unopened clams and squeeze fresh lemon juice over the entire dish. Garnish with lemon wedges.
Wine served: 2001 Brovia, Barbera D’Alba, Sori’ Del Drago