Crown Royalle Paella (have made)

By stancec44

From Scott Ketterman of Crown Paella

Made with Butlers on 4th of July 2016

Cut this recipe in half for our paella pan.

Ingredients

• For the Sofrito:
• 4 Tbsp. Olive Oil
• 2 tsp. saffron threads
• 1 lb. Chicken thighs, cut into 1" strips
• 4 tsp. smoked paprika
• 1 lb. prawn, shell on, but clean them
• 8 c. chicken broth
• 1 lb. mussels, scrubbed
• 3 c. Bomba rice
• 1 lb. clams, washed
• 8 each piquillo peppers, quartered
• 1/2 c. dry chorizo, thinly sliced
• Salt & Pepper to taste
• 1 1/2 c. sofrito (recipe included)
• 4 Tbsp. olive oil
• 4 cloves garlic, slivered
• 2 c. green bell pepper, diced
• 2 c. chopped stewed tomatoes
• 2 c. onion, diced

Preparation

Step 1

The Sofrito

Lightly sauté the green peppers, onion and garlic in olive oil until translucent. Add the tomato puree, season with salt and pepper and gently simmer over low heat until the mixture has reduced by half.

The Paella

Heat the paella pan with the olive oil. When the pan is hot, brown chicken pieces on both sides, season with salt and move to the edges of the pan. Next, add the prawns, season with salt and lightly color on both sides. Add the chorizo, sofrito, smoked paprika and saffron. Stir everything together to evenly coat all of the ingredients.


Add the broth and and bring the liquid to a simmer. Add freshly ground black pepper and taste the broth. Add additional salt and pepper as needed. Sprinkle the rice evenly over the top of the paella, making sure that all of the rice is submerged in the broth, and bring the liquid back to a simmer. After five minutes, arrange the piquillo peppers on top as a garnish. Place the mussels and clams on top of the paella, making sure that they settle into the liquid just a bit.

Cook the paella over medium heat until the rice has absorbed all of the liquid and the rice smells slightly toasted, about half an hour. Cover the pan with aluminum foil and allow it rest for five minutes. Serve from the pan with lemon wedges and a drizzle of olive oil.