Chow Now: Paella

Paella is a feast for the senses—it’s nearly impossible to not watch it cook. The crisp sizzling of paprika-laced chicken and spicy chorizo on hot steel, the way the fragrant steam that rises from the pan and mingles with smoke before reaching my nose, and—of course—the vibrant red hue of fresh saffron stirred into a bed of gently bubbling rice draw me in like a moth to a flame. True paella must have short grain rice, a hot fire, and a large flat pan, but after that paella is a blank canvas for a chef to paint on. From smoky chorizo to shrimp, golden chicken thighs to gamey rabbit meat, the dish can be filled with whatever meats or vegetables you have on hand.

But paella isn’t just delicious; it has historical roots in Spain as deep as its flavors. The first makers of paella were Valencian field workers coming together for lunch after hot mornings working in the sun. The laborers would gather around a fire, bring out their pan, and work to make a delicious lunch they could savor together, adding whatever ingredients they could scrounge up. Paella is a sight to behold, but any Spaniard will tell you that true paella is more than just the bright colors and enticing smells: it’s really about the people that come together to cook and share the incredible dish.

Below is a recipe for paella mixta from Saveur that’s sure to make for a memorable meal.

-Chase Matecun

SERVES 6–8

INGREDIENTS
30 threads saffron, crushed (a scant ½ tsp.)
1 lb. boneless skinless chicken thighs, cut into 2″ pieces
10 large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
½ cup extra-virgin olive oil
4 oz. dry-cured Spanish chorizo, cut into ¼”-thick coins
1 tbsp. smoked paprika
3 cloves garlic, minced
3 dried bay leaves
3 medium tomatoes, minced
1 small onion, minced
7 cups chicken broth
2½ cups short-grain rice, preferably Valencia or bomba
1 9-oz. box frozen artichoke hearts, thawed
8 oz. fresh or frozen peas
3 jarred roasted red peppers, torn into ½”-thick strips
12 mussels, cleaned and debearded

INSTRUCTIONS
1. Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16″–18″ paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving meats in pan. Add paprika, garlic, bay leaves, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.

2. Sprinkle in rice, distribute evenly with a spoon, and add artichokes, peas, and peppers. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved shrimp, and nestle in mussels hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.