Recipes

Bachelor Pad Paella

  • Servings: 8-10
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 chicken thighs
  • 4 chorizo sausages
  • 12 shrimp, deveined with tail on
  • 12 clams
  • 12 mussels
  • 4 whole squids, cut into rings and tentacles (optional ingredient)
  • 3 cups paella rice
  • 1/4 cup green peas
  • 6 cups of chicken stock, heated
  • 4 cloves garlic, pureed
  • 1 Spanish onion, diced
  • 1.5 bell peppers (1/2 green, 1/2 yellow, 1/2 red), diced
  • 2 tbsp pimento (Spanish paprika -- dolce)
  • 1 tsp saffron, bloomed in 1 cup of the chicken stock
  • 3/4 cup tomatoes, crushed
  • Olive oil, to lightly coat the pan

Directions

1) Heat 17 inch paella pan on medium-high heat, then add olive oil

2) Brown protein and peppers individually and set aside

a. Start with chicken thighs until 155 degrees

b. Brown chorizo (5 minutes)

c. Brown squid (2 minutes)

d. Brown peppers (2 minutes)

3) Sofrito

a. Saute onions, garlic until translucent

b. Add crushed tomato, cook for 1 minute

c. Add pimento

4) Add rice, toasting for a few minutes, then incorporate peppers

5) Add liquid ingredients and stir

a. Add bloomed saffron

b. Add remaining stock

c. Taste for seasoning at this point -- add salt and pepper as desired [Do not stir beyond this point]

6) When the rice starts to rise in the pan (about 15-20 minutes)

a. Add thighs, sausage, clams, mussels

7) When all the liquid is gone, add shrimp and peas

8) Socarrat -- listen for the crackle, make sure there's a nice crust on the bottom of the pan by checking with a spoon (be careful not to burn)

9) Serve with Lemon wedges

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