Recipe of the Week–Paella













This is amazing and feeds an army of people…


6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each

1 lb large raw shrimp, peeled and cleaned

salt and pepper

1 orange, zested

1 tbl Spanish paprika

olive, as needed

1/2 lb Spanish-style chorizo, sliced

1 white onion, diced

1/2 cup white wine

1 28-oz can diced tomatoes

large pinch crumbled saffron threads

3 1/2 cups short grain rice, (like Arborrio)

6-8 cups chicken stock

1 cup frozen peas, defrosted


Toss the trimmed chicken and shrimp with salt, pepper, orange zest, paprika and enough olive oil to lightly coat. Divide the shrimp from the chicken and set both aside for 1 hour to overnight.

Heat a large skillet or paella pan over medium-high heat. Add olive oil to lightly coat the bottom of the pan. Add the chicken and brown on both sides and remove from pan.

Add the chorizo and onions and saute until onions are softened. Add the wine and scrape the bits from the bottom of the pan. Add the tomatoes and saffron. Cook for about 2 minutes.

Add the rice and stir to combine evenly. Add stock to cover the rice by about 1 inch and nestle the chicken into the rice. Stir gently to be sure the rice isn’t sticking. Cover loosely with foil and simmer for about 15 minutes without stirring. Check the rice — it should be just tender and not mushy. If it needs longer, add a bit more stock and cover and cook for 5 more minutes.

When rice is tender, place the shrimp and peas on top of the rice and sprinkle with a bit more stock. Cover tightly with foil. Cook for 5-10 minutes until shrimp begin to turn pink.

Increase heat and cook for about 2-3 minutes until you can smell the rice toast.

serves 8-10

Rachel Janowicz, Sherman Oaks


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Citizen Reporter

One of my all-time favorites. Used to eat it Cubano style all the time when I lived in Union City, NJ.