Ingredients:
1- 1.5oz container Beyond Gourmet Classic Fish stock
1- 1.5 oz container Classic Roasted Chicken stock
5 cups of water
1/2 tsp of saffron
1 tsp of smoked paprika (Pimentón de la Vera)
1/2 large onion, diced
1/2 red bell pepper, diced
1/2 tomato, diced
1/2 lb of cooking chorizo (the dried Spanish type) in 1/4 inch slices
1/4 cup chopped parsley
4 tbsp chopped garlic
6 oz roasted piquillo peppers, diced
6 cloves of garlic, peeled
2 cups Bomba rice (use 25% less liquid if other paella rice types are used)
4 chicken thighs, diced into 1 inch pieces
Extra Virgin Olive oil for cooking
Preparation:
Fill 2 quart saucepan with water and place on medium heat. Add containers of concentrated fish and chicken stock, stir to dissolve. Add saffron and paprika. Reduce heat to low.
Salt the chicken and rub with a small amount of paprika.
Heat approximately 2 tablespoons olive oil in a 13 inch Paella Pan over medium high heat. Add the chicken and chorizo and sauté for about 5-10 minutes until chicken begins to brown. Remove from paella pan and reserve in a separate dish. Add onion, bell pepper, chopped garlic and parsley to the paella pan and cook for approximately 5 minutes, stirring occasionally. Add rice, tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown.
Pour the heated broth into the paella pan and stir until it boils. Return the chicken and chorizo pieces to the paella pan, burying them in the rice. Scatter the cloves of garlic on top. Cover with foil and cook for about 30 minutes, stirring every 10 minutes. After 30 minutes taste the rice. It is done when the grains are tender and not starchy.
You can leave a little broth in the paella, or cook until the broth is fully absorbed.
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