Ingredients for Al Andalus Paella
- 8 (about 2 1/2 lbs) chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon saffron threads
- 7 cups chicken broth
- 1 cup frozen green beans
- 1 (14 ounce) can artichoke hearts, drained
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons smoked paprika
- 1 (28 ounce) can Italian plum tomatoes, crushed
- 3 cups short grain rice (Arborio, Bomba or Valencian)
- 1 pound chorizo sausage, cut into 1/2 inch slices
- 1 large red bell pepper, roasted, cored, seeded and cut into 1/4 inch strips
- 1 pound large shrimp, peeled and deveined
- 1 cup frozen peas
- 1 1/2 pounds clams (or mussels), scrubbed
- 1-2 lemon wedges, for serving
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How to Make Al Andalus Paella
- Season chicken thighs with salt and pepper.
- Heat 1 tbsp olive oil in each of two large (12-14 inch) paella pans or skillets over medium-high heat.
- Add half of the chicken thighs to each pan and brown on both sides (15-20 minutes). Transfer to a platter.
- Meanwhile, toast saffron threads (or add turmeric) in a small saucepan.
- Remove from heat, crush saffron with the back of a spoon.
- Add 1/2 cup chicken broth, bring to a simmer, and steep for 10 minutes.
- Add the remaining 6 cups of broth to the saffron infusion and keep warm over low heat.
- In the paella pans, sauté green beans and artichoke hearts for 5-6 minutes. Transfer to the platter with the chicken.
- Remove all but 1 tbsp of fat from each pan. Add chopped onion and minced garlic to each pan.
- Sauté until onions are translucent.
- Add red pepper flakes and smoked paprika; sauté for 30-60 seconds.
- Add crushed tomatoes and cook until liquid evaporates and the mixture thickens (5-7 minutes).
- Sprinkle 1 1/2 cups rice evenly over the onion mixture in each pan.
- Pour 3 cups of hot broth evenly over each pan. Arrange chorizo, green beans, artichoke hearts, and chicken on top.
- Bring to a boil, then reduce heat and simmer rapidly until rice is almost on the surface (5-6 minutes).
- Arrange roasted red pepper slices over each pan.
- Add shrimp, pushing down into the rice.
- Continue simmering until all liquid is absorbed and rice is al dente (8-10 minutes). Add more broth if needed.
- Cover with foil and cook gently for 2 minutes for even cooking.
- Raise heat to medium-high, uncovered, until the bottom layer of rice begins to brown (listen for crackling). Remove from heat if burning.
- Check chicken for doneness.
- Sprinkle peas over each pan. Cover and let stand for 5-10 minutes.
- 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.
- Arrange opened clams/mussels over each paella pan.
- Serve immediately with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
39g
Fat
54g
Carbs
36g
