How to Make the Perfect Paella with Chef Jamie Bissonnette
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.
Get a heavy-bottomed paella pan.
Add a generous amount of olive oil to the pan.
Add diced chorizo to the pan and let it render out.
Dice half a bell pepper and add it to the pan with the chorizo.
Smash and chop garlic, then add it to the pan.
Cut scallions, saving the tops for garnish, and add them to the pan.
Add white onions cooked with salt and olive oil to the pan.
Season diced chicken thighs with salt and pepper, then add to the pan to sear.
Add sofrito made from cooked tomatoes, olive oil, and onion to the pan.
Add calasparra rice to the pan and coat it with the other ingredients.
Pour in stock at a ratio of four parts stock to one part rice, then knock down the sides without stirring.
Allow the rice to cook without stirring, moving the pan to manage hot spots.
Add clams to the pan as they take the longest to cook.
Keep moving the pan to ensure even cooking and check for socarrat development.
Add mussels to the pan after clams have started cooking.
Add marinated gambas (shrimp) to the pan.
Keep adding liquid to the center where it evaporates the fastest.
Let the paella rest before serving.
Equipment Needed
Dietary
Allergens
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