Paella, Paella, Paella!

• Paella!
• 7 1/4 cups shrimp stock (recipe follows)
• 1 teaspoon saffron threads
• 1/8 cup olive oil (don't use extra-virgin-the sweet flavors will be ruined by the heat)
• 8 chicken thighs (bone-in and skin-on, please!)
• 2 small onions, diced
• 4 cups arborio rice
• 4 cloves garlic, smashed and minced
• 1 dash fish sauce (really, a tiny dash is all that is required)
• 1 pound andouille sausage, cut into 1/2 inch chunks
• 2 teaspoons Spanish paprika
• 1 glass dry white wine
• 1 can stewed tomatoes, diced (the stewed part here is important)
• 1 cup frozen peas
• 1 jar pimento or slices
• 1 pound peeled shrimp (but buy the ones with heads and shells on for the stock)
• 1 pound clams or mussels
• 8 2 oz cuts of monkfish (I buy the 4 ounce fillets and cut them myself)
• 1 bunch parsley, roughly chopped

1. heat oven or grill to 450u0b0F.
2. warm the shrimp stock in a sauce pan until hot to the touch, add the saffron, and set aside.
3. heat two cast iron pans (or paella pans if you've got 'em) with 1/2 of the oil and sear the chicken on all sides (make sure you've patted the chicken dry and salted it with kosher salt to get a good sear).
4. add the remainder of the oil and the onions, split between the two pans, along with a pinch of kosher salt and cook until translucent on a medium-low heat.
5. add the arborio rice to each pan, turn up the heat, and cook for about 3 minutes.
6. add the garlic, fish sauce, sausage, paprika, wine and tomatoes and cook for 5-7 minutes.
7. add the peas and pimentos or olives, pour in 7 cups of the warm shrimp stock, reserving 1/4 cup, and stir thoroughly once.
8. top each pan with the fish and shellfish and put in the hot oven (or on the grill and close the cover).
9. leave it alone for 15-20 minutes and check to see that the rice is done and the shellfish have opened (if some don't open be sure to toss them out).
10. pour in the remaining 1/4 cup shrimp stock to each paella and top with parsley.
11. let sit, covered, for 5-10 minutes and serve.

paella, shrimp, saffron threads, olive oil, chicken, onions, arborio rice, garlic, fish sauce, sausage, spanish paprika, glass, tomatoes, frozen peas, pimento, shrimp, mussels, cuts, parsley

Taken from food52.com/recipes/7225-paella-paella-paella (may not work)