Paella Valenciana
Recipe from Food & Wine

Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually. Stir stock or canned chicken broth into the rice all at once and cook.


Kana Okada

by 1  person


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Ingredients
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    3   tablespoons 
    extra-virgin olive oil
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    1   
    large onion, thinly sliced
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    1   
    garlic clove, thinly sliced
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    3   
    whole chicken legs, split into thighs and drumsticks
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    Salt and freshly ground black pepper
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    3   ounces 
    Spanish chorizo, finely diced
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    1   cup 
    sliced piquillo peppers (from a 9-ounce jar)
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    1  15  ounce can 
    large butter beans, drained and rinsed
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    5   cups 
    chicken stock , or low-sodium broth
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    Pinch of saffron threads, crumbled
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    2   cups 
    arborio rice (15 ounces)
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    1/2  cup 
    frozen baby peas
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    24   
    mussels, scrubbed and debearded (about 1 pound)
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    24   
    littleneck clams, scrubbed
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    6   
    jumbo shrimp in their shells, butterflied and deveined

Directions
1.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and garlic, cover and cook over low heat until they are softened, about 5 minutes. Uncover and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Transfer the onion and garlic to a blender or food processor and puree until smooth, about 1 minute.
2.
In a very large, deep skillet, heat the remaining 1 tablespoon of olive oil. Season the chicken legs with salt and black pepper, add to the skillet and cook over moderate heat, turning occasionally, until they are golden all over, about 12 minutes. Transfer the chicken legs to a plate.
3.
Add the onion puree, diced chorizo, piquillo peppers, and butter beans to the skillet and cook, stirring, until sizzling, about 2 minutes. Add the chicken stock and crumbled saffron, season with salt and bring to a boil. Stir in the rice. Nestle the chicken legs into the rice, cover and cook over moderately low heat until the rice is nearly tender, about 18 minutes. Add the peas, mussels, clams, and shrimp, cover and cook until the shellfish is open and the chicken is cooked through, about 8 minutes. Let the paella rest for 5 minutes before serving.
MAKE AHEAD:

1.
The onion puree can be refrigerated for up to 1 day. Bring to room temperature before using.
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