As paella recipe are so flexible to fit your tastes and pantry, please use this as a simple starting point.  Serves 4 – 6 as an entrée.

Special equipment:

Large paella pan or wide shallow skillet

Ingredients:

• 2 organic chickens (about 3 pounds each)
• 2 Pallacios Spanish chorizos or other spicy sausage
• 4 cups Matiz Valenciano paella rice
• 6 cups warmed More than Gourmet chicken broth
• Thick pinch of Saffron threads
• 1 jar Matiz Valenciano tomatoes for paella
• 1 large white or yellow organic onion
• 3 organic bell peppers, any color
• 4 - 6 organic garlic cloves
• Large handful organic Italian parsley
• 3 organic Eureka lemons, for garnish
• ¼ cup LHF California extra virgin olive oil
• 1 tablespoon paprika
• 2 teaspoons oregano
• Diamond kosher salt and Pohnpei Pepper Co. freshly ground pepper

Prep:

Prepare the spice rub for the chicken.  Combine the paprika, oregano plus salt and pepper in a small bowl.

Butcher the chickens into about 10 pieces each.  Rub the spices all over the chickens.  Cover and let rest in the fridge for one hour.   

Cut the chorizos into thick slices.

Chop the tomatoes, discarding the seeds.

Dice the onion.

Dice the bell peppers.

Crush the garlic cloves.

Chop the parsley.

Instructions:

Heat the paella pan over medium-high heat.  Add in the oil.  Sauté the chorizo until browned, then remove from the pan and set aside.  Add in the chicken pieces to the same hot oil, skin side down, turning once to brown on both sides.  The larger breast and other pieces may need to cook longer to ensure they are cooked through.  Remove from the pan and set aside.

Reduce the heat to medium.  To the same pan, sauté the onion, garlic and about half of the chopped parsley for about 2 – 3 minutes.   Add in the tomato and chopped peppers and sauté for a few more minutes to blend the flavors. 

Mix in the rice and stir to combine.  Add in the chicken broth and simmer for 10 – 12 minutes, stirring gently so that the rice absorbs the broth.   Salt and pepper to taste.

Add in the chicken, chorizo and pinches of saffron.  Let the paella simmer for about 15 – 20 minutes, or until the rice is moist and fluffy, stirring occasionally.  Again, add salt and pepper to your taste. 

When the paella is done, turn up the heat to high to toast the bottom for about 1+ minute.  Do not stir.  This will create the desired crispy and toasted rice bottom. 

Remove from the heat and allow to rest for 5 minutes.  Slice the lemons into wedges and use as garnish, and sprinkle the paells with fresh parsley.  Serve right out of the paella pan on your table.