- 1 quart chicken broth – or as needed
- 2 cups paella or arborio rice
- 1 tsp saffron
- ½ cup dry white wine
- ½ cup extra virgin olive oil
- 1 dozen littleneck clams
- 1 lb spanish chorizo – cut into ½-inch slices
- 1 lb chicken thighs – boneless, skinless – cut into small chunks
- 1 lb large shrimp – peeled and deveined
- 1 cup fresh parsley – chopped
- 2 lemons
- 1 loaf crusty italian bread
- kosher salt – to taste
- freshly ground black pepper
- 1 red bell pepper – chopped
- 1 yellow bell pepper – chopped
- 1 tb tomato paste – or as needed
- 3-4 garlic cloves – chopped
- 1 ½ tsps paprika
- 1 medium onion – chopped
- In a small saucepan stir together the saffron and broth and bring to a simmer.
- In a very large skillet or paella pan, heat the olive oil over medium heat.
- Add the chorizo and chicken and brown all over.
- Season with salt and pepper.
- Add onion and peppers and cook until the onion only begins to soften.
- Add the tomato paste, garlic and paprika. Cook and stir until fragrant, about 1 minute.
- Add the rice, stirring well to get everything coated well with the oil and cook for about 2 or 3 minutes.
- Add the wine and cook until evaporated.
- Slowly add the broth and bring everything to a simmer. Now tightly cover the pan and cook until most of the liquid is absorbed but not totally dry, about 10-12 minutes.
- Add the shrimp and the clams and cook just until the shrimp are pink and the clams have opened. discard any clams that did not open.
- Remove from the heat and sprinkle with the juice from half of a lemon.
- Fluff the rice.
- Serve with an authentic Spanish Aioli or Alioli on the side and a few lemon wedges. Of course some crusty bread for sopping.
Alioli, also called Aioli or Ali Oli, is one of the most common Spanish sauces. In Spain you will find it used on a variety of dishes such as fish, meat and vegetables, along with Paella. In many forms, it is a big accompaniment to Spain’s favorite street food, Patata Brava.
- 4 garlic cloves – peeled and chopped
- ½ tsp salt
- 2 eggs – yolks only
- 1 cup extra virgin olive oil
- 1 ½ tsps lemon juice – freshly squeezed
- Peel and mince the garlic and place in blender with salt and yolks.
- With the motor running slowly, add the extra virgin olive oil and pulse until thickened and then slowly add lemon juice.
- Scrape into a serving bowl and serve on the side.