Anne Burrell's Paella with Chorizo, Shrimp, Clams & Chicken | Worst Cooks in America | Food Network
Recipe Information
Paella
Cultural Context
Originating from the Valencia region of Spain, paella is a vibrant rice dish traditionally made with local ingredients like rabbit and snails. It symbolizes communal dining and celebration, often enjoyed during family gatherings and festivals. Today, variations abound globally, incorporating seafood, chicken, or vegetarian options, making it a beloved dish in many cultures.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Heat chicken stock in a pot.
Add a decent amount of olive oil to a paella pan.
Add chorizo to the pan and cook until crispy.
Cut chicken thighs into smaller pieces, season with salt, and add to the pan.
Wash hands after handling chicken.
Prepare sofrito by chopping onion, red bell pepper, tomatoes, garlic, and celery.
Pulse the chopped vegetables in a food processor until combined.
Cook the sofrito until the water cooks out, adding salt and saffron.
Cover the pan to prevent evaporation while cooking the sofrito.
Clean shrimp by removing the shell and deveining them, leaving the head and tail on.
Add shrimp shells to the stock for flavor.
Add a quarter cup of peas to the pan.
Stir the mixture and scrape the bottom of the pan to release any stuck bits.
Add one ladle of liquid to the pan and stir to combine.
Taste the mixture for seasoning.
Add bomba rice, one cup per serving, and stir to distribute evenly.
Add clams to the paella and wait for the liquid to cook down.
Prepare aioli by combining two egg yolks, garlic, and two tablespoons of sherry vinegar in a food processor.
Slowly add oil to the aioli mixture to create an emulsion, adjusting thickness with water if necessary.
Check the paella; once the rice absorbs the liquid, add shrimp to avoid overcooking.
Finish cooking the paella until the bottom is crispy, listening for a snap, crackle, pop sound.
Garnish with chopped chives before serving.
Equipment Needed
Dietary
Allergens
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