The Ultimate Paella

Total Time:
2 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, cut into 10 pieces
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 4 cups short grain Spanish rice
  • 6 cups water, warm
  • Generous pinch saffron threads
  • 1 dozen littleneck clams, scrubbed
  • 1 pound jumbo shrimp, peeled and de-veined
  • 2 lobster tails
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving
  • Special equipment:
  • Large paella pan or wide shallow skillet
  • Spice Mix for chicken:
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper
Directions
Special equipment:

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.0 107
This recipe is an epic fail. I've made great paella many times, and will be tossing this recipe in the trash and going back the original. I've had bad results with other T.Florence recipes. And other reviewer was correct -- chorizo? Overall the flavor was unappealing. And preparation took twice the time shown. item not reviewed by moderator and published
Great item not reviewed by moderator and published
I've made paella numerous times and the key ingredient that takes it up a notch are the mussels. In fact I would never suggest cooking this without it. Unfortunately this recipe falls short of what it could be. item not reviewed by moderator and published
The art of a good paella is N-E-V-E-R adding chorizo to it. Chorizo goes extremelly well with a number of dishes, paella ainĀ“t one of them, the sausage strong flavor kills the sea food flavor automatically. There is a paella website where they rate paellas in restaurants and websites. This would grab top of the worse spot. I give you 1 star because a -5 is not possible, guru item not reviewed by moderator and published
Sorry Tyler, you have got it all wrong! Paella is a Spanish dish, so you make it with Spanish ingredients, You follow the same steps, and you cook it in the same way. The link below will show you how. http://www.ayonerja.com/carta_en.html Watch the video taken in Burriana beach Nerja, Andalusia. Forget the silliness of kosher salt with pork, watch the stages, watch the place fill up, and see the size of the helpings for the best Paella there is.....all for less than 12 dollars a helping! Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe.html?oc=linkback item not reviewed by moderator and published
do4-6 people? This recipe is massive. 4 cups of uncooked rice? I cut it back to 3 cups, still enough for 16 people, and very bland. I am going to modify it: 2 cups rice, 2 cups chicken stock, double the sausage, cut the chicken in half. Same amount of shellfish, double the tomatoes. item not reviewed by moderator and published
Good fundamental paella recipe, with some important adjustments: First, as others have noted, you need 8 c. liquid for 4 c. rice. Second, plain water leaves the rice quite bland. Instead, use veg or chicken broth, or a mix of broth and water. Important for a more traditional taste is to crush some saffron into the broth; I still like to add full saffron threads as in the instructions. I like the layering of the meat/seafood options based on cooking time. I also often use sea scallops instead of lobster, slicing these lengthwise, marinating them in the same rub as the chicken, browning them with the chicken, and adding them to the paella a few minutes before the shrimp go in. Finally, after creating the socarrat, cover with foil and let sit at least 5 minutes to help the flavors blend. Serves 8. item not reviewed by moderator and published
You need a paella pan for 10 servings to make this recipe. I had a pan for 6 and it was too small. I had to use a second pan. Also, cooking this on the stovetop doesn't allow rice to cook evenly. You may have to put it in the oven. 6 cups of water wasn't enough. The water soaked up before the rice was cooked and it needed about 1 cup more. It didn't work for me. item not reviewed by moderator and published
made this recipe for four of us - wonderful! What is spanish short grain rice, anyway? Couldn't find it so used basmati, which held its firmness through all the cooking. 4 cups is too much, so ended up taking out 2 cups of the cooked rice, and went from there. I liked the water instead of broth. It allowed the flavors of the chorizo and garlic and onion to stand out. i added a bit more tomatoe which added a note of acid against the sweetness of the rice, chicken and fish. the roasting of the rice at the end was great - you're right, Tyler, it gives a presence to the dish that is evocative. item not reviewed by moderator and published
Made it for friends and it was a hit with everybody. The recipe made more than 4-6 servings for us. 4 adults could of had 2 nights of dinner item not reviewed by moderator and published
"Could of"? item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide