Spanish: Seafood Paella

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• a few strands of saffron
• 1 cup hot water (for soaking saffron)
• 3 boneless skinless chicken thighs
• 4 tbsp extra virgin olive oil
• 1 onion, chopped
• 1 bulb garlic, minced
• 2 cups water (or clam juice)
• 2 tablespoons shrimp bouillon/powder (omit if using clam juice)
• 1 tablespoon liquid smoke
• 1 cup carrots, diced
• 4 oz Spanish chorizo sausage, sliced
• 1 tablespoon smoked paprika
• salt and pepper to taste
• 1½ cups arborio rice
• 1 zucchini diced
• ½ red bell pepper, diced
• 12 jumbo shrimp, deveined (with head and tail on, if possible)
• 12 oz haddock or cod (or any firm-fleshed white fish, fresh or frozen), cut into medium chunks
• 1 can diced tomatoes (14 oz)
• 12 clams in the shell (and/or mussels)
• Fresh rosemary sprigs
• Fresh thyme sprigs
• Chopped parsley (for garnish)
• Lemon wedges (for garnish)

Procedure:

1. Soak saffron in 1 cup of hot water
2. Defrost seafood in running cold water (if needed)
3. Add olive oil to a large skillet, saute chicken thighs until lightly browned; remove chicken, set aside to cool
4. Add onions to skillet and saute until wilted
5. Add garlic and saute for another minute
6. Add 2 cups clam juice or water, bring to boil
7. Transfer skillet ingredients into paella pan (or pot or wok)
8. Add saffron water, shrimp bullion (if using), liquid smoke, carrots, chorizo sausage, salt, pepper; bring to boil again
9. Chop chicken thighs into medium sized chunks
10. Add the chicken, rice, red peppers, shrimp, and tomatoes; gently stir until mixed
11. Gently add fish, clams and/or mussels (make a nice arrangement)
12. Strategically place a few rosemary and thyme springs over the top
13. Cover with foil or lid, lower the heat, and simmer until rice is done (about 20 minutes)
14. Turn off heat and let sit for another 10 minutes before serving
15. Garnish with parsley and lemon wedges (if desired)