Different than what you might be used to. STILL delicious!
Dry Chorizo (this is the one I always use, it’s awesome)
Cut 1/2 package into chunks
sear in paella pan and set aside, leave oil in pan
3-4 Chicken thighs
Season with salt, pepper, ancho chili powder, garlic powder, curry powder dry rub.
Cover chicken generously with the rub.
Dry rub: 1 TBSP of each spice above mixed in a small bowl.
Sear in pan until half cooked, skin browned, then set aside.
Add all of these (and a little water) to medium hot pan and saute until soft (~5 min)
1 cup bell pepper
1/2 cup chopped onion
5 cloves of chopped garlic
1 jalepeno
4 habeneros if you like spice
1/2 cup raisins (golden preferred)
salt and pepper
1 cup aborio rice
Create space in center of pan and add rice to brown before adding wet ingredients allow to brown a little bit.
Add to pan
1 can diced tomatoes
1 TBSP tomato paste (game changer)
plus 1.5 cup of chicken stock
Bring to boil and add back chorizo and chicken
Spices
large pinch saffron
cumin 1/2 teaspoon
teaspoon smoked paprika
HOT TIP! If you love heat like I do, try a teaspoon (or more) of this pepper flake to your rice.
Simmer 20 minutes on low/medium heat
Add PEAS
A note on Soccarat: It is the crusty crispy bottom of the paella that becomes caramelized and toasted, and actually scorched on the bottom of the pan when it is cooking. It is absolutely delicious. I have not mentioned it above because if you do not consume the paella immediately, this lovely crusty delicious rice element will just get lost in your cold/leftover paella. My tip is to take a bit of your paella, when you are good and ready to eat it, and place in a hot cast iron pan to sear each order to perfection. You will heat the paella on medium-high heat until you smell an almost burnt popcorn scent. If you pull some up and your rice is crusty and brown. EAT! YUM. Enjoy.