We Gave Martha Stewart’s Paella Recipe Some Cost-Effective Shortcuts

Name: We Gave Martha Stewart’s Paella Recipe Some Cost-Effective Shortcuts
Cuisine: European, Spanish, Mediterranean
Ingredients: 4 cups Aneto seafood paella broth or chicken broth, divided; 1 pinch saffron; 4 small (4-ounce) bone-in, skin-on chicken thighs; Salt and pepper; 2 tablespoons olive oil; 1 red bell pepper, cut into ¼-inch strips; 1 medium yellow onion, chopped; ¾ cup grated fresh tomato or canned diced tomatoes without juice; 1 tablespoon finely chopped garlic (about 3 cloves); 1½ cups uncooked paella rice; 6 ounces Spanish dried chorizo, sliced; 6 to 8 small mussels, rinsed well and beards removed (discard any with cracked shells or open mussels that don’t close when pinched); 8 to 12 Manila clams, rinsed (discard any with cracked shells); ½ pound large (21/25) shrimp, peeled and deveined; ¼ cup finely chopped Italian parsley; Lemon wedges

6 steps

Updated at: Thu, 14 Nov 2024 11:11:05 GMT

Nutrition balance score

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Ingredients

6 servings

4 cupspaella broth

food, or chicken broth, divided

1 pinchsaffron

4 ouncechicken thighs

small, bone-in, skin-on

salt

pepper

2 tablespoonsolive oil

1red bell pepper

cut into 1/4-inch strips

1yellow onion

medium, chopped

¾ cupfresh tomato

grated, or canned diced tomatoes without juice

1 tablespoongarlic

finely chopped

1 ½ cupspaella rice

uncooked

6 ouncesdried chorizo

Spanish, sliced

6mussels

small, rinsed well and beards removed, discard any with cracked shells or open mussels that don’t close when pinched

8clams

Manila, rinsed, discard any with cracked shells

0.5 poundshrimp

large, 21/25, peeled and deveined

¼ cupItalian parsley

finely chopped

lemon wedges

Instructions

Step 1

Step 1: Microwave 1 cup of the broth until it’s steaming hot. Crumble the saffron into the broth and set aside.

Step 2

Step 2: Season the chicken all over with salt and pepper. Heat the oil in a 12-to-14-inch skillet with at least 2-inch-high sides over medium-high heat. Add the chicken to the pan skin side down and cook until golden brown, 6 to 8 minutes. Flip with tongs and cook on the second side until well browned, 5 minutes. Transfer the chicken to a plate and set aside.

Step 3

Step 3: Add the onions and bell peppers to the pan and cook, stirring occasionally until softened, 5 minutes. Add the tomatoes and garlic and cook, stirring constantly until fragrant, 1 minute.

Step 4

Step 4: Add the rice to the pan and cook for 1 minute, stirring constantly. Add the broth-saffron mixture plus 2 more cups of the broth. Nestle the chicken (skin side up) and the chorizo into the rice. Reduce heat to a gentle simmer (medium heat) and cook without stirring until small holes appear in the rice and most of the broth has been absorbed, 15 minutes. Rotate the pan over the heat occasionally so that the rice cooks evenly all over.

Step 5

Step 5: Add the shrimp to the pan, pushing them gently into the rice. Do the same with the mussels and clams, making sure they are hinge-end down. Continue to simmer uncovered, adding some of the remaining cup of broth to any areas that look dry; you may not need all the remaining broth. Cook until the shrimp are curled and opaque throughout, the shellfish have opened, and the chicken registers 170 degrees when tested with an instant-read thermometer. This will take about 8 to 10 minutes. Taste the rice; it should be tender with a hint of chew, but no chalkiness. Discard any shellfish that have not opened.

Step 6

Step 6: Increase the heat to medium-high and cook until you can hear a slight crackle emanating from the bottom of the pan, 1 to 3 minutes — this is a sign that the rice is crisping on the bottom of the pan. Remove the paella from heat and let it stand for 5 minutes before serving. Sprinkle with parsley and serve with lemon wedges to five of your dearest friends.

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