Classic Paella
Classic Paella
by Chef Elizabeth Whitt
Classic Paella with Chicken and Sausage (serves 6-8)
1 ½ lbs chicken thighs cut into bite-sized pieces
1 lb sausage cut into bite-sized pieces
1 onion, sliced thinly
1 red or green pepper, sliced thinly
3 pinches of saffron
2-3 garlic cloves, minced
2 cups short-grain round rice (Arborio or Bomba)
1-15 oz can of diced, crushed, or whole tomatoes
4 cups chicken stock, plus more if needed
2 tbsp lemon juice
2 tbsp chopped parsley or sliced basil
½ cup frozen peas
Enfuso Olive oil such as Garlic, Lemon or Basil
Salt and pepper
Heat a large paella pan, heavy-bottomed skillet, or Dutch oven. Add chicken thighs to the pan, fat side down and sear until browned on just one side. Once one side has browned, move the chicken to the side of the pan and add the sausage, onions, peppers, saffron, salt, pepper and a little oil. Saute for about 2 minutes. Add garlic, rice, more oil if necessary, and some salt. Stir until combined and cook about 1 minute more, being careful not to burn the ingredients.
Add tomatoes and 4 cups of broth, and bring to a low simmer. Gently scrape the bottom of the pan to release and brown bits. When you no longer feel any stocking on the bottom of the pan you can stop stirring. Cook for about 10 minutes, stirring as little as possible. Continue to cook for about 10 more minutes, stirring as little as possible. Stir in lemon juice, parsley/basil, and green peas. Let sit for 5 minutes before serving.
Classic Paella with Artichokes, Mushrooms, and Green Beans (serves 4-6)
4-6 mushrooms, quartered
¼-½ lb green beans, trimmed
½ onion, sliced thinly
1 red or green pepper, sliced thinly
3 pinches of saffron
2-3 garlic cloves, minced
1 cup short-grain round rice (Arborio or Bomba)
1 15 oz can of diced, crushed, or whole tomatoes
2 ½ cups vegetable stock or broth, plus more if needed
2 tbsp lemon juice
2 tbsp chopped parsley or sliced basil
½-1 cup artichoke hearts, drained and quartered
¼ cup frozen peas
Enfuso Lemon Olive oil
Salt and pepper
*Enfuso Lemon Olive Oil is the secret ingredient to this paella which has always beat the classic version in taste tests.
Heat a large paella pan, heavy-bottomed skillet, or Dutch oven. Add mushrooms and green beans to the pan and a very small drizzle of oil, and sear on one side without moving until browned. Remove from the pan and save for later.
Add a little more olive oil, onions, peppers, and saffron. Saute for about 2 minutes. Add garlic, rice, more oil if necessary, and some salt. Stir until combined. Cook for about 2 minutes without burning or browning.
Add tomatoes, 2 ½ cups of broth, and bring to a low simmer. Cook for about 10 minutes, stirring occasionally. Add mushrooms and green beans back to the pan and continue to cook for about 10 more minutes, stirring as little as possible. When rice is done, stir in lemon juice, parsley/basil, artichoke hearts, and green peas. Turn off the heat and let sit for 5 minutes before serving.
