Shrimp Paella with
Chorizo & Spicy Gordal Olives
4 Tbsp EXTRA VIRGIN OLIVE OIL* (see notes)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
5 large cloves of garlic, minced
½ tsp red pepper flakes
1 tsp fresh thyme leaves
HIMALAYAN PINK SALT* to taste
BLACK PEPPER* to taste
1 lb Spanish chorizo sausage, sliced into ¼ inch slices
1 lb boneless skinless chicken thighs, cut in strips
1 large tomato, diced (or one 14oz can diced)
1 cup SPICY RED PEPPER STUFFED GORDAL OLIVES* drained, halved
1 medium onion, chopped
16 jumbo shrimp, shell on
2 tsp SMOKED PAPRIKA*
1 tsp saffron threads
1 lb Valencia rice
6 cups chicken broth
2-3 fresh lemons, cut in wedges
Heat the broth in a pot over medium heat until it simmers. Turn off the heat and add the saffron threads, crumbling as you add them to the stock. Set aside to steep.
In a 16" paella pan or equally large, shallow, heavy duty oven-proof skillet, heat
2 Tbsp of oil, sauté peppers and onions until translucent. Remove the vegetables with a slotted spoon & set aside. In the same pan, sauté the chorizo for about 5 minutes.
Season the chicken with salt, pepper and smoked paprika. Add the chicken to the sausage and cook until just barely golden brown, remove and set aside.
Add 2 more Tbsp of olive oil to the same pan. Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn't burn.
To the pan with the toasted rice, add the tomato, thyme, garlic and pepper flakes, cook down, stirring until almost a paste like consistency, about 15 minutes, scraping the bottom so that the contents don't burn. Preheat the oven to 425°F.
Add the chorizo, chicken, cooked vegetables and olives over the top of the rice, add the broth, stir once, then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer. Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes. Remove from oven and allow to rest for 10 minutes covered. Serve with lemon wedges.
* Available at The Vintage Olive *
NOTES: Olive oil flavor ideas; Garlic, Tuscan Herb, Basil, Harissa, Herbes de Provence, Baklouti, Thyme, Chipotle, or traditional Extra Virgin Olive Oil.