When The Salish Sea gives us prawns and clams we immediately think of Paella!
6 cups chicken broth
4 chorizo sausages
3 chicken thighs, with skin and bones, sprinkled with salt and pepper to taste
3 boneless, skinless chicken breasts, cut into slices, sprinkled with salt and pepper to taste
1 large red onion, chopped
2 red peppers, cored and sliced
3 cloves garlic, chopped
4 medium tomatoes, coarsely chopped
1 cup peas (fresh or frozen peas which have been thawed)
2 tablespoons saffron
4 ounces capers
4 ounces pimentos
8 ounces artichoke hearts, (canned or frozen hearts which have been thawed)
8 ounces Spanish olives stuffed with pimentos
1 tablespoon smoked Spanish paprika
Place a paella pan or large skillet over high heat and add chorizo sausage (any casings removed). Chop up sausage with wooden spoon to bite sized pieces and brown.
Add rice to vegetables and stir, allowing a few grains of rice to brown, about 3 minutes.
Add in chopped tomatoes, peas, capers, pimentos, olives, artichoke hearts, remaining garlic, paprika and stir to mix.
Arrange the chicken thighs, breasts and sausage, attractively on top of mixture
During this final cooking process the rice becomes tender and flavorful, the meat is reheated and the seafood cooks. It is desirable for a caramelized crust to form on the bottom of the rice mixture.
Serve with a cold Spanish wine, we like this Santiago Ruiz from the Riaxs Baixas region.
We use the chicken thighs for the sake of tradition, using only boneless, skinless breasts will save a lot of time and make the dish easier to eat.
Here is paella for 25 in a paella pan – large scallop shells make splendid servers. For a larger group this recipe can be made in multiples.