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 Paella

DIRECTIONS:

1. Heat 2 tbsp. olive oil over high heat in a wide skillet, preferably a paella pan about 18 inches wide. Quickly cook the chorizo slices until brown, about 30 seconds per side. Set chorizo aside.

2. Add the remaining 2 tbsp. of olive oil to the pan, and reduce heat to moderately high. Pat the chicken dry, and season both sides with generous amounts of salt and pepper. Cook chicken until brown, about 5 minutes per side. Reserve.

3. Put rice in the same pan, and quickly stir the rice over low heat with a wooden spoon until translucent, about 2 minutes. Add onion, peppers, fennel, garlic and red pepper flakes, and cook another 3 minutes. Add wine, saffron, thyme and 5 cups chicken stock, making sure there is about 1/2-inch liquid to cover ingredients.  Add salt and pepper to taste. Bring to a boil, add reserved cooked chicken, browned chorizo and Pernod. Place pan in the oven for 20 minutes, adding more chicken stock if the rice has soaked up all the stock. When done, the rice should be tender, and the consistency of the paella should be slightly wet.

4. While the rice is cooking, add 1 cup water to a large pot and bring to a boil. Add the clams and cover, shaking the pan frequently, until the clams have opened. Throw away any clams that do not open. Once the paella is ready, remove from oven and stir in the clams, monkfish, olives and peas. Garnish with lemon wedges, orange zest and cilantro.

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INGREDIENTS:

 

  • 1/4 cup Spanish olive oil

  • 1/2 lb. chorizo, mildly cured, cut in 1/2-inch rounds

  • 1 1/2 lbs. chicken thighs, cut into 16 pieces

  • Kosher salt and freshly ground black pepper to taste

  • 1 lb. Spanish rice, rinsed

  • 1 medium red onion, coarsely chopped

  • 1/2 red bell pepper, stemmed, seeded and cut into 1-inch pieces

  • 1/2 green bell pepper, stemmed, seeded and cut into 1-inch pieces

  • 1/2 yellow bell pepper, stemmed, seeded and cut into 1-inch pieces

  • 1/2 medium fennel bulb, coarsely chopped

  • 5 tsp. finely minced garlic

  • 1/2 tsp. dried hot red pepper flakes1 cup dry white wine

  • 1 1/2 tsp. saffron threads

  • 6 sprigs thyme

  • 6 cups chicken stock1 1/2 tbsp. Pernod

  • 1 cup water

  • 16 small clams (preferably Manila), rinsed

  • 1/2 lb. monkfish (or other thick whitefish such as cod), cut into 1/2-inch pieces

  • 1/4 lb. oil-cured black olives, pitted and coarsely chopped

  • 1 cup of peas

  • Grated orange zest

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