Seafood Paella

Serves 4

Ingredients:

·      Saffron, crushed, about ¼ teaspoon

·      Kosher salt and freshly ground black pepper, to taste

·      1⁄2 cup extra-virgin olive oil

·      10-12 jumbo shrimp, shell on, deveined

·      ¾ pound boneless chicken breasts, cubed

·      1 tablespoon sweet smoked paprika

·      4 medium plum tomatoes, chopped into small dice

·      3 cloves garlic, minced

·      1 red bell pepper, cored and chopped into small dice, about 1 cup

·      1 small onion, chopped into small dice

·      5 cups fish broth or chicken broth

·      2 1⁄2 cups short-grain rice, preferably Valencia or bomba or arborio

·      1⁄2  pound small clams, rinsed

·      ½ pound mussels, rinsed

·      ½ cup fresh peas

·      ½ cup chopped Italian parsley, for garnish

Instructions:

1.     Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.

2.     Season chicken with kosher salt and freshly ground pepper.  In a separate bowl, season shrimp with kosher salt and freshly ground pepper.

3.     Heat oil in a 16"-18" paella pan over medium-high heat.  Add chicken and cook, turning occasionally, until golden brown, about 8 minutes; transfer chicken to a bowl.  Add shrimp to pan, and cook on both sides for about 4 minutes total.  Transfer shrimp to a bowl and set aside.

4.     Add paprika, tomatoes, garlic, peppers, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.

5.     Sprinkle in rice, distribute evenly with a spoon, and 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 fish and chicken, and nestle in clams and mussels, hinge side down; cook, without stirring, until clams and mussels have opened and rice has absorbed the liquid and is al dente, 5-10 minutes, add the peas. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving. Garnish with chopped parsley and serve.

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