Classic Paella

From DELISH we have been very excited to try this recipe. Different from others we have tried but very flavorful and actually came together pretty quickly once mis-en-place.

1/2 c. extra-virgin olive oil 

1 lb. Spanish chorizo, cut into 1" pieces 

1 lb. boneless, skinless chicken thighs, cut into 1" pieces

Kosher salt 

2 plum tomatoes, grated on the large holes of a box grater, skins and core discarded 

3 cloves garlic, crushed 

1 Tbsp. smoked paprika

 2 tsp. saffron threads 

6 c. low-sodium chicken broth 

2 c. (400 g.) bomba rice 

1 lb. large shrimp, peeled, deveined 

Lemon wedges, for serving

Step 1

1. In a large, shallow skillet (at least 12") on your largest burner, heat oil over medium-high heat until shimmering. Cook chorizo, stirring occasionally, until lightly browned, about 1 minute. Transfer to a plate.
2. Step 2In same skillet over medium-high heat, cook chicken, stirring occasionally, until golden brown, about 5 minutes; season with salt.
3. Step 3Move chicken to one side of pan; place tomatoes and garlic on other side. Cook, stirring occasionally to combine and adjusting heat as needed, until tomatoes have caramelized, about 5 minutes. Add paprika and saffron and cook, stirring, until warmed through, about 1 minute.
4. Step 4Add broth and return chorizo and any accumulated juices to pan; season with salt. Bring to a boil, then add rice and mix until rice is covered by liquid. At this point, do not touch or mix the rice. Cook over high heat 5 minutes, then reduce heat to medium and cook 5 minutes more. Reduce heat to low, then cook, maintaining a gentle simmer for 15 minutes.
5. Step 5Season shrimp with salt and add it over the rice. Keep the paella on a simmer for 10 more minutes or until rice is mostly absorbed and al dente. When it’s done you should hear a crackling sound, which means the rice is toasting. Poke through middle of rice with a knife or spoon to make sure it’s browning properly. Once deep golden brown, remove from heat and let sit 5 minutes before serving.