Paella sounds hard, but in this video, chef Jamie Bissonnette breaks down his favorite recipe step by step. It's so good that he even brings a paella pan with him when he visits friends. Try it for yourself, and check out more Savvy videos right this way.
Paella Valenciana
Saffron rice with chicken, chorizo, mussels, clams, and shrimp | Serves 4-6Special equipment
14" paella panFor the paella
1 cup bomba, or calasparra rice (Spanish short grain rice)
4.5 cups stock. Chicken, seafood, or vegetable will all work, but a mixture of the three is best
1 cup dried Spanish chorizo (sliced into ¼ inch rounds)
½ cup small diced red peppers
1 small Spanish onion, small diced
¼ cup tomato paste
1 cup Spanish extra virgin olive oil
2 cloves of garlic, minced
20 threads saffron
1 bunch of scallions sliced thin, keeping the green tops and the white bottoms separate
1 cup fresh or frozen English peas
1 boneless skinless chicken breast or two boneless skinless chicken thighs cut into a medium dice
4-6 peeled and deveined shrimp
14 mussels
5 count neck clams
Any other seafood you like
Salt and fresh ground black pepperMethod:
Place paella pan on large burner at medium heat and add 2 tablespoons olive oil, and swirl to coat the pan. Add the red pepper, onion, scallion whites, garlic, chorizo, tomato, and sauté on medium heat for 5-10 minutes.Add chicken and season with salt and pepper, then toss with other ingredients and sauté for two more minutes. Add the rice, toss well, and toast until the rice is translucent, about 3 minutes. Add the stock and turn the heat to high. Once the stock is boiling, add the clams and continue to boil for another 8-10 minutes, making sure not to stir the paella.
Scatter the mussels and shrimp on top of the paella and turn the heat down to medium. Once the mussels are open and the shrimp is cooked, scatter the peas on top and check the bottom of the paella for a crust. This is called socarrat. If the paella does not have a crust, simply turn up the heat and cook until it does. Once the crust is formed, garnish the paella with the scallion tops and a drizzle of olive oil. It is best to let the paella sit for 5 minutes before serving and is best served family style, right out of the pan.
