Paella Our Way
(Prepared in the 5 Qt. Buffet Casserole)
There are so many versions of this classic dish. This is a pared down version that’s easy to fix at home. The Spanish have a unique way of adding tomato to a recipe. Cut the tomato in half, seed it and grate it on the large holes of a box grater. This separates the juices and flesh leaving you to easily dispose of the skin. However you can dunk the tomato in boiling water, and the skins will slip off. It’s your choice. This serves 6-8.
Extra Virgin olive oil
2 pounds chicken thighs, skinned, boned, and cut into 2-inch pieces
5 1/2 cups chicken broth, preferably homemade or low-sodium canned
1/2 pound shrimp, peeled and shells retained
6 to 8 threads of saffron, crumbled
1 1/2 pounds Arborio rice
1 (15 oz.) can cannellini beans, drained and rinsed
1 large tomato, peeled, halved, seeded, and finely chopped
1 tablespoon sweet paprika
12 mussels, scrubbed
Salt to taste
Heat the oil over medium heat in the Buffet Casserole. Add the chicken pieces and sauté until golden. Remove the chicken to a platter and reserve.
Pour off the fat from the pan and discard.
Return the pan to the heat, add the chicken stock and bring to a boil. Add the shrimp shells (reserving the shrimp) and simmer 15 to 20 minutes. Remove the shells with a pierced spoon and discard. Stir in the rice and cook on medium for 10 minutes. Add the drained beans, tomato, paprika and chicken pieces. If the mixture seems too dry add more broth or water. Cook, covered, an additional 10 minutes.
Uncover the pan and add the mussels and reserved shrimp. Cook, covered, 5 minutes or until the mussels have opened and the shrimp are just cooked. Serve directly from the pan.
