Al Andalus Paella Recipe

Ingredients for Al Andalus Paella

• 1.5 lbs boneless, skinless chicken thighs
• Salt & Freshly Ground Black Pepper
• Extra Virgin Olive Oil
• 1/2 tsp saffron threads (or 1 tsp turmeric)
• 6 1/2 cups chicken broth
• Frozen Green Beans
• 1 cup artichoke hearts, quartered
• Onions
• Garlic Cloves
• Red Pepper Flakes
• 1 tsp smoked paprika
• Italian Plum Tomatoes
• Short Grain Rice
• Chorizo Sausage
• Red Bell Pepper
• 1 lb large shrimp, peeled and deveined
• Frozen Peas
• Clams
• Lemon Wedge

How to Make Al Andalus Paella

1. Season chicken thighs with salt and pepper.
2. Heat 1 tbsp olive oil in each of two large (12-14 inch) paella pans or skillets over medium-high heat.
3. Add half of the chicken thighs to each pan and brown on both sides (15-20 minutes). Transfer to a platter.
4. Meanwhile, toast saffron threads (or add turmeric) in a small saucepan.
5. Remove from heat, crush saffron with the back of a spoon.
6. Add 1/2 cup chicken broth, bring to a simmer, and steep for 10 minutes.
7. Add the remaining 6 cups of broth to the saffron infusion and keep warm over low heat.
8. In the paella pans, sauté green beans and artichoke hearts for 5-6 minutes. Transfer to the platter with the chicken.
9. Remove all but 1 tbsp of fat from each pan. Add chopped onion and minced garlic to each pan.
10. Sauté until onions are translucent.
11. Add red pepper flakes and smoked paprika; sauté for 30-60 seconds.
12. Add crushed tomatoes and cook until liquid evaporates and the mixture thickens (5-7 minutes).
13. Sprinkle 1 1/2 cups rice evenly over the onion mixture in each pan.
14. Pour 3 cups of hot broth evenly over each pan. Arrange chorizo, green beans, artichoke hearts, and chicken on top.
15. Bring to a boil, then reduce heat and simmer rapidly until rice is almost on the surface (5-6 minutes).
16. Arrange roasted red pepper slices over each pan.
17. Add shrimp, pushing down into the rice.
18. Continue simmering until all liquid is absorbed and rice is al dente (8-10 minutes). Add more broth if needed.
19. Cover with foil and cook gently for 2 minutes for even cooking.
20. Raise heat to medium-high, uncovered, until the bottom layer of rice begins to brown (listen for crackling). Remove from heat if burning.
21. Check chicken for doneness.
22. Sprinkle peas over each pan. Cover and let stand for 5-10 minutes.
23. While paella rests, bring remaining chicken broth to a boil; add clams/mussels. Cover and simmer for 3-4 minutes until opened. Discard any unopened shells.
24. Arrange opened clams/mussels over each paella pan.
25. Serve immediately with lemon wedges.