Fresh-seafood paella
0
- Prep Time30 mins
- Total Time30 mins
- Makes8 to 10 Servings
Ingredients
6 cups chicken broth
1 tsp saffron threads
1/4 cup olive oil
1 skinned, whole chicken, cut into 8 pieces
1/2 cup sliced cured chorizo sausage
1/2 cup diced prosciutto
1 medium onion, diced
2 tomatoes, diced
2 garlic cloves, minced
1/2 tsp smoked paprika
3 cups short-grain rice, such as bomba or arborio
1/2 cup dry white wine
1 bay leaf, torn in half
8 cooked Dungeness crab claws, plus any additional cooked and shelled meat you have
16 large shrimp
1 cup finely chopped italian parsley
1/2 cup fresh or frozen peas, thawed
1 lemon, cut into 8 wedges
Instructions
Heat chicken broth in a small saucepan set over medium-high. Stir in saffron. Simmer, covered, until ready to use. Heat olive oil in a very large pot (at least 10 in. wide) set over medium-high. Add chicken. Cook until browned, 2 to 3 min per side, then remove from pan. You may need to cook in two batches. Reduce heat to medium-low.
Add chorizo and prosciutto. Cook, stirring occasionally, until crispy, 2 to 3 min.
Stir in onion, tomatoes, garlic and paprika. Scrape up and stir in any brown bits from pan bottom. Return chicken to pan. Cook, stirring occasionally, for 5 min.
Stir in rice, then pour in wine. Cook until wine is absorbed into rice. Add hot broth and bay leaf. Simmer until most of broth is absorbed, 10 to 15 min. (It should be slightly saucy but not soupy.)
Lay cooked crab claws and shrimp over rice. Loosely cover with a lid or foil. Simmer for 5 more min.
Taste rice. It should be fully cooked but still slightly firm to the bite. Remove pan from heat. Spread parsley and peas overtop. Loosely cover again. Let rest for 5 to 10 more min before serving. Remove bay leaf. Garnish with lemon wedges and serve.
Nutrition (per serving)
Calories 470, Protein 34g, Carbohydrates 53g, Fat 12g, Fibre 2g, Sodium 971mg.
Kitchen tip:
If you can’t get crab claws, use a drained 440-g container of lump crabmeat instead.