Paella

• 2 lbs chicken thighs - marinated overnight in lemon juice, olive oil, salt, pepper, crushed garlic cloves & oregano. Also can use duck confit
• 1/4 lb chorizo (or spicy Italian sausage)
• 1 lb large shrimps, peeled and deveined and/or mussels (shrimp can be marinated in orange juice)
• 1/2 cup olive oil
• Sofrito - mixture of garlic, mild peppers, diced onions, parsley, oregano, canned tomatoes with juice, rosemary.
• Aromatics: 1 cup vegetables: onion, garlic, scallions, piquillo peppers or bells, frozen peas, etc.
• 1/2 cup white wine or vinegar
• 3 cups, medium grain, Bomba or Calasparra for instance.
• 6 cups flavorful broth (probably chicken)
• lemons for garnish
• picada: parsley, nuts, zest

1. 1. Prepare flavorable broth and add saffron to infuse.
2. 2. Brown meats in the pan. Take out of pan.
3. 3. Saute aromatics (except peas). Add the pimeton to this mixture. Remove from pan.
4. 4. Saute sofrito. After vegetables soften, deglaze the pan with wine or vinegar
5. 5. Add the rice and "toast" for several minutes.
6. 6. Add the broth ("up to the bottom of the handle")
7. 7. Add the aromatics
8. 8. Add mussels if using (fresh only). Shrimp and peas are added later if using.
9. 9. Bring rice to a boil and then back off to a simmer.
10. 10. At the end top with picada and parsley. Shake pan to keep rice even. Turn up heat to create the soccarat.

chicken, chorizo, shrimps, olive oil, garlic, aromatics, white wine, bomba, flavorful broth, lemons, picada

Taken from www.epicurious.com/recipes/member/views/paella-53004651 (may not work)