Paella in Quince

4 servings
  • 1/4 cup extra-virgin olive oil, 4 times around the pan
  • 1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice
  • 3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped or grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1 fresh or dried bay leaf
  • 4 to 5 fresh thyme sprigs
  • 1 pound medium shrimp, peeled and deveined
  • Salt and black pepper
  • 2 1/2 cups chicken stock
  • 1 teaspoon turmeric (eyeball it in your palm)
  • 1 envelope saffron powder or a pinch of threads
  • 2 cups couscous
  • 1 cup frozen green peas
  • 1 lemon, zested and cut into wedges
  • 2 piquillo peppers or 1 roasted red pepper, chopped
  • A generous handful of flat-leaf parsley, chopped
  • Hot sauce, to pass at table

Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat -- make sure to choose a pan with a tight fitting lid. Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2-3 minutes. Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more. Add the stock and stir in the turmeric and saffron. Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes then fluff with a fork. Remove the bay and thyme stems before serving. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Paella Italiana

    Recipe courtesy of Michael Chiarello