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handful extra-virgin olive oil chicken yellow onion garlic bay leaf mushrooms chorizo paprika white wine tomato puree Spanish chicken stock threads salt
Viewed: 13 - Published at: 9 years agoIngredients
- Small handful of dried porcini
- 2 tablespoons extra virgin olive oil
- 6 bone-in, skin-on chicken thighs
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 bay leaf
- 1/2 pound fresh mushrooms, preferably mixed
- 1/2 pound chorizo or other dry sausage
- 2 teaspoons pimenton (Spanish smoked paprika) or other paprika
- 1/2 cup dry white wine
- 1/2 cup tomato puree
- 2 cups Spanish or Arborio rice
- 3 cups chicken stock, preferably homemade (page 160), or as needed
- Pinch of saffron threads
- Salt to taste
Method
- Soak the dried mushrooms in hot water to cover.
- Put the oil in a 12-inch skillet over medium-high heat.
- When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
- Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about 5 minutes.
- Add the garlic and bay leaf and cook for a minute more, until the garlic is golden.
- Drain the dried mushrooms and add them, along with the fresh mushrooms, to the paella pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up their liquid.
- Add the chorizo and pimenton and cook, stirring, for 30 seconds more, then add the wine and let it bubble away for a minute or so.Add the tomato puree and cook for 5 minutes, stirring occasionally.
- Add the rice, scattering it across the pan in as even a layer as possible.
- Add the chicken stock and saffron and season well with salt.
- When the stock reaches a boil, set a timer for 20 minutes and adjust the heat so the paella cooks at a gentle simmer.
- Check the riceif its still crunchy on the top, add a little more liquid and cook for a few minutes longer.When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve.
