Try This at Home: How to Make Paella

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Serve Finished Paella in Pan

At his restaurant Amada, Jose tops his paella with a salad of parsley, cherry tomatoes and artichoke hearts tossed with olive oil, salt and pepper.

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Iron Chef, Jose Garces, Prepares Spanish Paella

"Smoked paprika brings a unique smoky flavor to this paella," Jose says. "Sometimes people mistake it for bacon!"

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Add Saffron Threads to Simmered Chicken Stock

Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes.

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Pour Stock Through Fine Strainer for Paella

Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.)

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Poach Chicken for Paella with Onion and Celery

Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat. Add the chicken thighs and gently poach until just tender, about 12 minutes.

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Shred Poached Chicken for Paella

Remove the chicken from the pot using tongs and reserve the poaching liquid. Let the chicken cool slightly, then discard the skin and shred the meat.

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Add Strained Poached Chicken Broth to Tomato Puree

Combine the tomato paste, ketchup and paprika in a blender. Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth.

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Saute Onion,Peppers and Garlic for Paella

Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes.

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Add Pureed Tomato Sauce to Sauteed Vegetables

Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes.

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Add Shredded Chicken to Tomato Mixture for Paella

Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm.

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Saute Chorizo, Onion and Garlic in Pan for Paella

Preheat the oven to 350 degrees F. Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo and cook until the fat renders, about 5 minutes.

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Use Calasparra Rice Stirred in Pan to Make Paella

Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to lightly coat with the oil.

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add Peas,Peppers,Olives and Chicken to Paella

Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock. Season with salt.

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Cover Paella with Foil and Bake in Oven

Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes. Remove from the oven and let rest, covered, 5 minutes. Serve in the pan.

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Try This at Home: How to Make Paella

Serve Finished Paella in Pan

Iron Chef, Jose Garces, Prepares Spanish Paella

Add Saffron Threads to Simmered Chicken Stock

Pour Stock Through Fine Strainer for Paella

Poach Chicken for Paella with Onion and Celery

Shred Poached Chicken for Paella

Add Strained Poached Chicken Broth to Tomato Puree

Saute Onion,Peppers and Garlic for Paella

Add Pureed Tomato Sauce to Sauteed Vegetables

Add Shredded Chicken to Tomato Mixture for Paella

Saute Chorizo, Onion and Garlic in Pan for Paella

Use Calasparra Rice Stirred in Pan to Make Paella

add Peas,Peppers,Olives and Chicken to Paella

Cover Paella with Foil and Bake in Oven

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