For the Chicken Marinade:
2 Tbsp Midtown Olive Oil Garlic Olive Oil
1 Tbsp smoked paprika
1 tsp oregano
1 tsp salt
1 tsp black pepper
1 1/2 lb skinless, boneless chicken breasts, cut into 2" cubes
For the Sofrito:
2 Tbsp Midtown Olive Oil Spanish Picual EVOO
6 ripe plum tomatoes, seeded and chopped
3 cloves garlic, minced
1 tsp crushed red pepper flakes
1 pinch saffron threads
1/2 cup chopped fresh parsley
Zest of one large lemon
1 onion, finely chopped
1 red pepper, finely chopped
For the Paella:
1 pound uncured, smoked chorizo sausage, sliced into thin rounds
2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 cup frozen peas
1 pound medium shrimp, peeled and deveined, tails left on
1-Make the marinade by combining all ingredients for chicken marinade, including the chicken in a ziplock bag. Seal and massage the chicken cubes with the marinade. Refrigerate for at least one hour
2-Make the sofrito by mixing all ingredients in a medium bowl. Stir well and set aside.
3-In a large skillet over medium-high heat, slide the chorizo in the pan. Saute, stirring until browned and some of the fat has been rendered out.
4-Without draining chorizo drippings from the pan, add the rice and stir until all the grains are coated with the chorizo fat.
5-Scoop the chicken into the skillet. Stir the meat into the rice and chorizo and allow to begin cooking for 5 minutes.
6-Use a spatula to spoon the sofrito into the skillet. Stir into the meats and rice.
7-Pour in the chicken stock and wine.
8-Add the peas. Bring the mixture to a boil. Cover, reduce the heat to medium-low, and simmer for 10 minutes.
9-Uncover and lay the shrimp on top of the rice. Replace the cover and continue to simmer for another 10-15 minutes longer until most of the liquid has been absorbed.
10- Remove the lid. Turn the heat up to high. Allow the rice to crackle and smell toasted, about 2 minutes.
11-Remove the skillet from the heat and cover with the lid offset, allowing the paella to rest for 10 minutes.
12-Enjoy! Serves 6-8