Ingredients
- 1/2 cup extra virgin olive oil
- 5 cups chicken broth (preferably homemade)
- 1/2 teaspoon saffron threads
- 1 medium spanish onion, diced
- 1/2 cup fresh tomatoes, pureed
- 8 chicken wings, segmented
- 1 lb. Italian style chicken sausages, in 1/2 in slices
- 12 large shrimp, shelled
- 12 Mussels, scrubbed
- 1 teaspoon kosher salt
- 3/4 teaspoon Sweet Pimenton (Spanish smoked Paprika)
- 2 1/2 cups Spanish rice, such as Valencia or La Bomba (medium grained white rice is a good substitute)
Instructions
- Roast the chicken thighs in a 375 degree oven until done.
- Remove casings from the chicken sausages and cut in 1/2 in slices. Fry in a Saute pan until done.
- Preheat a 15-inch Paella pan over medium-high heat–preferably over a heat source that can evenly heat the entire pan. I suggest removing the grills from your gas grill and cooking directly on the flavorizer bars (or whatever you want to call them) in order to get the pan closer to the heat source. A stove-top burner is too small.
- Add the oil and heat until smoking. Add the scampi and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
- Add the onion to the pan and cook until soft, about 5 minutes. Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the salt, saffron, pimentón, and halibut cubes, stirring for about 5 minutes.. Add the stock, bring to a boil, and cook for 5 minutes.
- Add the rice and stir well to distribute it evenly. Add the chicken sausage, chicken thighs, and mussels, arranging them in nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes.
- Reintroduce shrimp to paella, taste for salt and add it if needed, then cook, again without stirring, for 10-15 more minutes, or until the liquid is almost completely absorbed. Remove from the heat and let rest for 10 minutes before serving.