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Star-Studded Paella

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Ingredients

  • CHICKEN:
  • 1/3 cup white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons minced garlic
  • Grated zest of 1 orange
  • 1/4 teaspoon dried thyme
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 chickens - (2 1/2 lbs ea) cut 8 pieces each, rinsed and patted dry
  • SHRIMP:
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried red-pepper flakes
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound cleaned and deveined large shrimp
  • SAFFRON RICE:
  • 1/4 cup olive oil
  • 1 small red onion chopped
  • 1 red bell pepper cut 1/4" dice
  • 1 green bell pepper cut 1/4" dice
  • 2 tablespoons minced garlic
  • 2 1/2 cups long-grain rice
  • 5 cups chicken broth
  • 1 teaspoon crumbled saffron threads
  • 3/4 cup pitted green olives
  • 1/2 cup diced (1/2") jarred pimiento
  • 8 ounces diced (1/4") hard chorizo sausage
  • 1/4 cup red-wine vinegar
  • 1/2 cup grape tomatoes halved
  • 1/4 cup chopped flat-leaf parsley plus
  • 2 tablespoons chopped flat-leaf parsley for garnish

Details

Servings 10

Preparation

Step 1

Prepare the chicken: A day ahead, combine marinade ingredients and coat chicken well; refrigerate overnight. On the day of serving, bake the chicken in a 350 degree oven for 1 hour, basting occasionally.

Prepare the shrimp: Combine all the ingredients and marinate the shrimp for 15 minutes. Remove shrimp and pan-fry or broil for 2 minutes per side.

Prepare the saffron rice: Place oil in a large pot over low heat. Cook the onion and peppers 10 to 15 minutes, stirring; add garlic for the last 3 minutes. Add rice and cook, stirring, for 5 minutes. Add broth and saffron; bring to a boil. Lower the heat and cook, covered, until the rice is tender, about 20 minutes. Fluff with a fork.

Stir in remaining ingredients except garnish; season with salt and pepper. Add chicken and shrimp to the rice, then arrange decoratively on a platter. Sprinkle with 2 tablespoons parsley to garnish.

This recipe yields 10 servings.

Per serving (without chicken skin): 610 calories, 47g carbohydrate, 43g protein, 26g fat, 170mg cholesterol.

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