Entree: Gibraltar – Gibraltar-style Paella (A saffron-scented Spanish-style rice dish cooked with mixed seafood, chicken, and chorizo in a wide paella pan)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 28 min

Additional 5 min

Total 53 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 6 oz (170 g) Spanish chorizo, sliced
- 2 cups (400 g) short-grain rice (bomba or Calasparra)
- 5 cups (1200 ml) chicken stock, hot
- 1/2 cup (120 ml) dry white wine
- 1/4 tsp (0.5 g) saffron threads
- 2 tbsp (30 ml) warm water (for soaking saffron)
- 1 tsp (2 g) smoked paprika
- 1 medium (about 6 oz / 170 g) yellow onion, finely chopped
- 4 cloves (about 12 g) garlic, minced
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped, or 1 cup (240 g) crushed tomatoes
- 1/2 cup (75 g) frozen peas
- 12 large shrimp, approx. 1 lb (450 g), peeled and deveined
- 1 lb (450 g) mussels, cleaned and debearded
- 1 lb (450 g) clams, cleaned
- 8 oz (225 g) squid rings
- 1 bay leaf
- 1 1/2 tsp (9 g) kosher salt, divided, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

1. Soak saffron threads in 2 tbsp (30 ml) warm water and set aside. Heat 2 tbsp (30 ml) olive oil in a large paella pan or wide heavy skillet over medium-high heat. Season chicken with 1/2 tsp (3 g) salt and brown in batches until golden; remove and set aside.
2. Add sliced chorizo to the pan and brown briefly to render fat, about 2 minutes; remove and set aside with chicken. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and smoked paprika and cook 1 minute.
3. Stir in chopped tomatoes and cook down 3–4 minutes to make a sofrito. Add rice and stir to coat grains with the sofrito for 2 minutes. Pour in white wine and let it reduce by half.
4. Add hot chicken stock, saffron with its soaking liquid, bay leaf, remaining 1 tsp (6 g) salt, and pepper. Stir once to distribute rice evenly. Return chicken and chorizo to the pan, nestling them into the rice.
5. Simmer over medium-low uncovered without stirring for 15 minutes. After 15 minutes, arrange shrimp, mussels, clams, and squid on top of the rice and continue to cook until shellfish open and shrimp are opaque, about 8–10 minutes. If liquid is absorbed too quickly, add up to 1/2 cup (120 ml) extra hot stock.
6. Increase heat for 1–2 minutes at the end to help form a light socarrat crust on the bottom, watching carefully to avoid burning. Remove from heat, cover with a clean towel or foil, and rest 5 minutes.
7. Discard any unopened shellfish. Sprinkle with chopped parsley, serve with lemon wedges, and enjoy directly from the pan.