Paella

Introduction

Authentic Valencian paella uses rabbit and snails, and seafood is strictly forbidden. This is not that. The rabbit is swapped for chicken thighs, and Norwegian shrimp end up on top at the end. The result is still a surprisingly good paella, especially on a charcoal grill where the smoke gets to contribute.

The pan should be wide enough that the rice sits in a thin layer. More than 2 cm (¾ in) of rice gives uneven cooking.

Step-by-step

Ingredients (4 servings)

For the pan

• 8 chicken thighs (approx. 1.2 kg / 2.6 lb)
• 200 g chorizo (7 oz), in rough chunks
• 1 large onion, roughly chopped
• 1 leek, sliced
• 2 red bell peppers, in strips
• 4 garlic cloves, chopped
• 400 g paella, risotto, or short-grain rice (2 cups)
• 1 litre warm chicken stock (4 cups)
• Olive oil, generous amount
• 1 tsp smoked paprika
• Salt and pepper

For topping and serving

• 2 tomatoes, in rough chunks
• 1 lemon, in wedges
• 200 g cooked, peeled shrimp (7 oz)

Method

1. Light the charcoal grill and let it reach a good, even heat. You want steady medium-high temperature across the whole pan surface. Use a paella pan or wide frying pan; for four servings, at least 40 cm (16 in) in diameter.

2. Pour in a generous amount of olive oil and heat until it shimmers. Add onion, leek, bell pepper, and garlic. Cook, stirring regularly, for 10–15 minutes until soft and beginning to caramelise at the edges.

3. Add the chorizo chunks and chicken thighs. Nestle the chicken down between the vegetables so it makes contact with the pan base and builds a crust, about 5 minutes per side. Sprinkle the smoked paprika over and stir briefly. Spread the rice evenly across the whole surface and stir for one minute to coat it in oil and vegetable juices.

4. Pour the warm chicken stock over so it covers the rice and most of the contents. Top up with water if needed until the rice is submerged. Season with salt and pepper. All stirring stops now. Cook on high heat for 10 minutes, then reduce to lower heat for another 15–20 minutes until the stock is absorbed and the rice is cooked through. On a charcoal grill, temperature is hard to control. If you have a hotter zone, rotate the pan to even things out. If it starts to burn, lift the pan slightly or move it to the side of the grill.

5. Lay the tomato chunks and lemon wedges on top for the last 5 minutes. Add the shrimp right at the end; they only need a minute to warm through. Let the paella rest off the heat for 3–4 minutes before serving.

Serving notes

• Socarrat is the caramelised rice crust that forms on the bottom of the pan towards the end. It is not a mistake; it is the goal. A lightly scorched layer means you got it right.
• Rice: Genuine Arroz de Valencia D.O.P. is best. Risotto rice (Arborio) is a solid second. Short-grain rice will do in a pinch.
• Chorizo: Taga chorizo from a specialty shop gives more authentic flavour. Regular supermarket cooking chorizo is perfectly fine.
• Serve directly from the pan with extra lemon wedges alongside.
• Allergens: Contains gluten (chorizo), shellfish (shrimp). May contain celery (stock).