© TPH & llizard aka ejm 2002
Ingredients serves 2 hogs
3 c chicken stock
¼ tsp saffron threads
4 chicken thighs, skinned
¼ c olive oil
1 large onion, coarsely chopped
3 cloves garlic, crushed
chorizo (hot Spanish sausage; hot Italian will do)
2½ c long grain rice
1 bay leaf
frozen baby peas
6 medium shrimps, peeled, tail on
scallops, lobster, clams (optional)
lemon thyme (optional)
- Drop saffron threads into stock pot. (Use good quality saffron - Spanish is best. The cheapest in Toronto is available at Indian food stores - we pay $16.00 -$18.00 for a little box the size of a audio cassette container - expensive yes, but it lasts for ages.) Set stock aside for later.
- Heat oil in a large skillet that can go into the oven as well. Add chicken and saute til brown. Remove chicken; set aside for later.
- Saute onion and garlic til slightly caramelized.
- Cut sausage and ham into bite size pieces. Put ham and sausage in with onions and stir around. Add salt and pepper and stir around a little more.
- Add rice and stir to coat with oil. (A note about the rice: we use long grain rice because we prefer that our paella isn't soupy. Many paellas call for short grain arborio rice.)
- Add saffroned chicken stock to skillet. Boil on stove 5 to 10 minutes. Place chicken on top of rice and cover skillet and put in 350F oven 20 minutes. (Traditionally, paella pans are not covered but we like to. We use a large pizza pan inverted.)
- Add peas and shrimp (and any other seafood you want- cut seafood into smallish pieces) to skillet, cover, and cook about 3 minutes in oven. (This is if you really care about seafood and peas being cooked perfectly - we do! If you don't care, put all the stuff in at the same time as the chicken.)
- Take pan out of oven. Leave covered for 10 minutes before serving. Garnish with lemon and a bit of lemon thyme if you have it.
Serve with a dry champagne type wine.