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Total Time
1 3/4 hours
Editor's note:The recipe below is excerpted from Tyler Florence'sEat This Book．阅读更多关于泰勒佛罗伦萨和他tips on throwing a Super Bowl party,click here．
There's a restaurant in Barcelona off la Ramblas — the "walking district" — called Las Turcoles, which means charcoal. You walk down an unassuming cobblestone street and into an even more unassuming bar. To get to the restaurant you walk through the kitchen where there are fifteen Spaniards standing around a train-engine of a coal-fed stove. The place looks and smells like Spain at its finest: paprika, chorizo, hams, and garlic.
I knew I was in the right place when I got to the bottom of my dish. The rice was toasted and crunchy, like a perfect paella should be. Using a method calledsocarrat, the chefs crank up the heat under the rice really high once it's cooked through, until they smell the rice begin to toast, and then shut it off. It was one of the most delicious things I've ever tasted.
Ingredients
Makes 4 servings
Step 1
Rinse the chicken pieces and pat dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and stick it in the refrigerator to marinate for 30 minutes.
Step 2
Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chicken, skin side down, and brown all over, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
Step 3
Return the pan to the stove and lower the heat to medium. Now make a sofrito by sautéing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown. Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir in the saffron. Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or stir constantly as you would a risotto.
Step 4
Add the shrimp, lobster, clams, and the reserved chicken and chorizo. Give the paella a couple of good stirs to tuck all the pieces in there, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom calledsocarrat．) Then let it rest off the heat for 5 minutes. Garnish with parsley and serve with lemon wedges.
Leave a Review
Reviews (11)
Back to TopThis was delicious! I made it with what I had on hand: leftover roast chicken and associated stock made from the carcass, instead of thighs/legs and warm water for the rice; a pint of cherry tomatoes chopped up, instead of canned tomatoes; frozen raw medium-size shrimp, instead of fresh jumbo shrimp. Because the shrimp were frozen when they went in, they didn't get over-cooked. I added a touch of oregano and paprika because I didn't use it to marinate the chicken, and added frozen artichoke hearts along with the peas. Skipped the lobster and clams. The dish was truly wonderful and had a very authentic spanish taste. The sweetness of the tomatoes and peas was a perfect complement to the savory chorizo and rice. It is important to use good saffron, the correct rice, and to not stir. My husband and son devoured it and said they wouldn't change a thing.
hamurphy
Queens, NY
2/14/2013
I really enjoyed this recipe, having lived in Barcelona for a year... I thought that the taste of the chorizo was too strong and we didn't need to pricey lobster. Maybe next time I'll add more vegies, cook the chorizo seperate and leave out the lobster. Will make again!
erinhayek
6/11/2008
This dish is fantastic! It is also visually pleasing and quite easy to make. I made a paste with the oregeno and paprika by adding some crushed garlic and olive oil. I worked this into the chicken and let it marinate a little longer. To eliminate the problem of the thighs not getting done before the rice mentioned by another cook I used boneless thighs and I cooked the chicken a little longer before putting it in the rice. My guests raved about this dish. I will definitely make this one of my signature entertainment dishes.
marzybb
2/6/2006
The chicken thighs were not cooked through by the time the rice was done. Twenty minutes is way too long to cook the shrimp and clams--I put them in with the peas at the end (did not use lobster). My family was not impressed by this dish.
Anonymous
Seattle
1/30/2006
Amazing! I have been using Epicurious' recipies for a long time :) This one was awesome, I added more shrimp and clams, and doubled the rest including the rice, my Mom took it to work they loved it!!!
bstokes98
Hamilton, NJ
1/30/2006
This recipe caught my eye as I was enchanted by Spain, it's food and it's history after a trip a few years ago with my now husband. I am certain that the restaurant that inspired this dish was in fact Los Caracoles Restaurant, "the snails" which began as a tavern in the 19th century and is one of Barcelona's best known restaurants. Carrer dels Escudellers 14, Barcelona, Spain
greta71
Alexandria, VA
1/27/2006
I have made variations of this "paella" many times with much success (even a meatless version). Whether using shrimp, lobster, clams, mussels, squid, whatever, the key here with paella is the rice. Find real paella rice (short grain spanish; I found it at Wms. Sonoma) and learn to cook it properly with the socarat as Tyler advises. A Spanish friend uses authentic paella pan with special burner but any large shallow pan will work. Also try to get fresh chorizo from butcher/spanish grocer as the packaged stuff is much less tasty.
srhussey
1/26/2006
Come on people . . . who cares how many peas and every one doesn't like clams and etc. or add enough for four. Use Shrimp instead of Lobster. We are talking about taste. The chicken change it to 4 breasts or 4 thighs the recipe is very good and very colorful.
Eneleh
Sun City, Arizona
1/25/2006
．..and shoot, 47 peas in one-half cup! That's an odd number! Now what?!
kjoo
Philadelphia
1/20/2006
The recipe states it is for four people.
alicia55w
nyc
1/18/2006
I haven't tried it yet. I am wonering how many persons this is to serve. The only way you can divide the ingredients (4 shrimp, 6 clams, 4 pieces of chicken, etc) is by 2, if my math is correct. And this is a heck of a lot of food for 2! Yet the recipe sounds great.
dhulen
Mazatlan, Mexico
1/16/2006
