Serves: Makes 6 to 8 servings
- 8 bone-in chicken thighs, or 1 large chicken, cut into 8 serving pieces
- Coarse salt and freshly ground black pepper
- 18 large shrimp, peeled, with shells reserved, and deveined
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, bruised with knife, plus 2 teaspoons minced
- 2 teaspoons chopped fresh rosemary, plus sprigs, for garnish
- 5 to 6 cups low-sodium chicken broth
- 1⁄2 cup dry white wine
- 1 teaspoon saffron threads
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped yellow onion
- 2 (3-ounce) chorizos, casings removed and cut into 1⁄4-inch dice
- 1 teaspoon sweet paprika
- 1 (141⁄2-ounce) can diced tomatoes with the juices
- 11⁄2 cups spanish rice
- 1 cup frozen peas, thawed
- 1 large lemon, cut into 6 to 8 wedges, for garnish
- Generously sprinkle the chicken with salt and grind on some pepper. Place the chicken in a large bowl or large resealable plastic bag. Add the shrimp, 2 tablespoons of the olive oil, the bruised garlic, and the chopped rosemary. Cover the bowl, or seal the bag, and refrigerate for 2 hours or up to overnight.
- In a 21⁄2- to 3-quart saucepan, bring the chicken broth to a boil. decrease the heat to low and cover to keep hot.
- In a 10-inch skillet, heat 2 tablespoons of the olive oil over medium heat. When the oil is hot, add the shrimp shells and cook, stirring, for 3 minutes, or until they turn dark red. Add 1 teaspoon of the minced garlic and cook for 1 minute. Add the wine, bring to a boil, and boil for 1 minute. Add the shrimp mixture to the chicken broth, bring to a simmer, re-cover, and cook for 15 minutes. Set a strainer over a clean saucepan and strain the broth. discard the shells. Keep the broth warm over low heat.
- Crush the saffron in a mortar with a pestle, or place in a small cup and crush with the back of a spoon. Transfer to a small bowl and add a ladleful of the simmering broth. Cover and let stand until ready to use.
- When ready to cook the paella, remove the chicken pieces from the marinade and place them on a plate. Heat the remaining 2 tablespoons of olive oil in 12- to 14- inch paella pan (set over two burners, if necessary) or an extra-large skillet over medium heat until hot enough to sizzle the chicken. Add the chicken, skin side down, and cook for 10 minutes, or until golden. Use tongs to turn the chicken and cook the other side for 5 to 8 minutes, or until browned. return the chicken to the plate.
- Add the bell pepper, onion, chorizos, and the remaining 1 teaspoon of minced garlic to the pan and cook over medium heat, stirring with a wooden spoon or spatula, for 5 minutes, or until the vegetables are browned. Add the paprika and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 3 minutes, or until the juices boil off and the tomato is dry. Add the rice and cook, stirring, for 2 minutes. Sprinkle with 1 teaspoon of salt. Bring the chicken broth to a boil and pour 4 cups of it over the rice. Add the reserved broth and stir into the other ingredients. Arrange the chicken around the outer edges of the pan.
- Cook uncovered over medium heat, without stirring, for 15 minutes, or until most of the broth has been absorbed by the rice. Taste the rice and add more salt if needed.