Paella

1 cup Calasparra/Bomba rice
10 threads of saffron
1/4 cup + 3 tablespoons extra virgin olive oil
1 tablespoon smoked paprika
2 pounds palacios dry chorizo
1 8-ounce can tomato paste
½ cup red bell pepper, seeded and diced
1 cup Spanish onion, peeled and diced
2 garlic cloves, crushed and minced
1 cup morel mushrooms, washed and broken in half (optional)
4½ cups chicken stock (or water)
1/2 cup green garlic (or ramps, in season)
1 cup pearl onions, peeled
1/2 cup sunchokes, skin on, cut into bite sized pieces
1/2 cup blanched English peas
1 bunch scallions, green and white part separated
1 pound chicken thighs, boneless skinless
12 little neck clams
16 mussels
6 large shrimp
kosher salt and freshly ground pepper
Directions

  1. To a paella pan or large sauté pan, add olive oil and swirl to coat the bottom of the pan. Add Spanish onions and sweat until soft about 4-5 minutes.

  2. Now begin to add the flavors in layers. First, add paprika, chorizo, pearl onions, bell peppers, morels, garlic chives, garlic and scallion whites. Season with salt and pepper. Sauté for 2-3 minutes.

  3. Next add the sunchokes and saffron, cook for 2 minutes.

  4. Add the chicken and cook for 2 minutes.

  5. Now add the rice and tomato paste, stir around, evenly coating and cookfor 2-3 min.

  6. Evenly distribute/flatten out rice in pan and add all stocks and turn the heat up to high. Bring to a simmer, add the clams and cook without stirring the rice. Simply rotate the paella pan about 45 degrees every 2 minutes for about 20 minutes or until clams open up.

  7. Place the mussels (heel down) equally throughout the pan and cook for 3 minutes.

  8. Place the shrimp equally throughout the pan and cook on each side about 2 minutes.

  9. Finish with peas, scallion greens and/or any other seasonal vegetable on top. Cook for 5-8 more minutes or until the rice is plumping and cooked. Taste, and adjust with salt and pepper.

  10. Keep on high heat, rotating the pan 45 degrees every 2 minutes to create an even crispy bottom called Socarrat, adding stock as needed to fully cook the rice.

  11. Once cooked, let rest for 8-10 minutes. Garnish with olive oil.

Jamie Bissonnette