Seafood Paella
Recipe from Food & Wine

This hearty paella, created by cooking club member David Joud, is brimming with browned chicken, seared squid, spicy chorizo, and briny shellfish. For a faster version, omit the sole and crabmeat.


Seafood Paella
Lucy Schaeffer

by 2  people

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Servings: 12
Prep Time: 45 mins
Total Time: 1 hr 30 mins
Related Categories: Chicken, Chicken Thighs, Crab, European Cuisine, Fish and Seafood, Mexican Chorizo Dishes, Other Fish and Seafood, Shrimp, Sole, Spanish Cuisine, Spanish Paella Dishes
 
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Ingredients
  • 1  teaspoon
    paprika
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  • 1/4  cup
    extra-virgin olive oil
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  •  
    Salt
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  • 8 
    bone-in chicken thighs, with skin
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  • 4  6-ounce
    sole fillets, halved lengthwise
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  • 2 
    large pinches of saffron threads
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  • 4  cups
    vegetable stock, chicken stock or low-sodium broth
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  •  
    Freshly ground pepper
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  • 1  pound
    dry chorizo, sliced 1/4 inch thick
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  • 8 
    small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved
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  • 2 
    medium yellow onions, finely chopped
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  • 4 
    garlic cloves, minced
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  • 2  cups
    arborio or other short-grain rice
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  • 1  cup
    frozen peas
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  • 1  pound
    littleneck clams, scrubbed
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  • 1  pound
    mussels, scrubbed and debearded
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  • 1/2  pound
    lump crabmeat, well-drained and picked over
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  • 2  tablespoons
    chopped flat-leaf parsley
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Directions
1.
In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt. Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight.
2.
Arrange the sole in a single layer in a shallow baking dish. In a bowl, combine 1 tablespoon of the oil with 1 pinch of the saffron. Drizzle the oil over the fish and let stand at room temperature for 30 minutes.
3.
In a saucepan, combine the vegetable stock with the remaining pinch of saffron and season with salt and pepper. Bring to a simmer, cover, and keep warm.
4.
In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil. Add the chicken and cook over moderately high heat, turning, until browned all over, about 15 minutes; transfer to a platter.
5.
Add the chorizo to the pan and cook until lightly browned, about 3 minutes. Transfer the chorizo to the platter with the chicken. Pour off and reserve any excess fat in the pan; leave a thin layer of fat coating the bottom. Add the squid and cook until just white throughout, about 2 minutes. Transfer the squid to the platter with the chicken.
6.
Return 2 tablespoons of the reserved fat to the pan. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Transfer the onion mixture to the platter.
7.
Return 2 additional tablespoons of the reserved fat to the pan. Stir in the rice and cook over moderately high heat for 2 minutes. Add the chicken, chorizo, squid and onion mixture to the pan along with any accumulated juices. Stir in the peas. Gently pour the warmed stock into the pan. Cover and cook for 10 minutes.
8.
Using tongs, nestle the clams and mussels into the rice. Cover and cook for 10 minutes. Arrange the sole fillets and the crabmeat on the rice. Cover and cook for 5 minutes longer, until the sole is cooked through and the rice is tender. Remove the pan from the heat and let the paella stand for 5 minutes. Discard any mussels and clams that have not opened. Sprinkle the paella with the parsley and serve right away.
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Related Recipe
Summer Paella
Summer Paella

Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it's not creamy or overly moist.

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