Makes 5 servings
- 10 shrimp (16/20 count), peeled and deveined, shells reserved
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed saffron threads
- 4 1/2 cups Chicken Stock, plus more as needed
- 3 chicken legs, separated
- Salt, as needed
- Freshly ground black pepper, as needed
- 1 cup large-dice onion
- 1 cup large-dice red bell peppers
- 1 cup large-dice green bell peppers
- 2 tbsp minced garlic
- 3 oz dry Spanish chorizo, sliced 1/4 inch thick
- 1 1/2 cups rice
- 1 cup peeled, seeded, large-dice tomatoes
- 10 littleneck clams, thoroughly scrubbed
- 12 oz mussels, scrubbed and debearded
- 1 cup green peas, cooked
- 1/4 cup thinly sliced green onions
- 2 piquillo chiles, julienned
- In a medium pot, sauté the shrimp shells in 2 tablespoons of the oil until they turn pink. Add the saffron and stock and simmer, covered, for 30 minutes. Strain the liquid into a pot and keep hot.
- Season the chicken with salt and pepper. Add 1 tablespoon of the oil to a paella pan over medium heat and heat until just smoking. Add the chicken and brown on all sides. Remove the chicken from the pan and reserve.
- Add the remaining 1 tablespoon oil to the pan. Add the onion and bell peppers and sauté over medium heat for 2 to 3 minutes. Add the garlic, and sauté for 1 minute more. Add the chorizo and rice, stirring to coat the rice with the oil.
- Add the tomatoes, the reserved hot stock, the browned chicken, and clams. Cover, reduce the heat, and cook for 5 minutes, or until all the clams have opened. Do not stir the rice.
- Add the mussels and shrimp. Cover and cook for 5 to 7 minutes, adding more stock during cooking, if necessary, so that the rice does not dry out.
- During the last minute of cooking, add the peas. Serve immediately, garnished with the green onions and piquillo chiles.
Copyright © 2019 The Culinary Institute of America