Chef Carlo Di Nunzio’s Paella Recipe

When it comes to what Spaniards determine as the true ingredients to authentic Paella, you will have differing viewpoints depending on which region of Spain. Some advocate a true Paella should be nothing but fish. Some feel a cross between fish, chicken and chorizo sausage is a true paella. Some may adapt to their own personal liking. What matters most is what you like/prefer. Fee free to experiment but try not to detour too far from being as close to authentic as possible.

I highly suggest the following utensils/equipment to have a true Paella experience for your guests;

• A 24” diameter steel paella pan from https://www.paellapans.com
• A Paella BBQ Grill from https://www.paellapans.com/garcima-xl-paella-bbq-grill-70-cm/
  (The experience of cooking a Paella over charcoal/open BBQ is the only way to prepare in my opinion)

INGREDIENTS

Serves 8

• I pound chorizo sausage (you can also try andouille or hot Italian sausage)
• 1 teaspoon of saffron threads (steep in one cup dry cooking wine)
• 8 chicken drumsticks
• 1/3 cup extra virgin olive oil
• 1-pound large shrimp (shelled and deveined). NOTE: reserve the shells to create a stock
• ½ pound Calamari (I like the tenacles)
• 4  (8 oz.) lobster tails (split lengthwise)
• 1 medium yellow onion (red onion if you prefer)
• 8 cloves of garlic (minced) 
• 1 medium red bell pepper (I like to char roast first, remove the skin then cut into strips)
• 2 poblano peppers (I like to char roast first, remove the skin then cut into strips)
• 3 cups Bomba Rice, Arroz de Paella (I like the Matiz brand)
• 3 cups chicken stock (unsalted)
• 2 1 /2 cups of clam juice
• 1 cup of the reserved white wine where the saffron was steeping
• 2 bay leaves
• 1 teaspoon smoked paprika (I like ‘La Chinata’) you can go either hot or mild
• 10 ounces frozen peas, thawed (I prefer fresh peas)
• 16 little neck clams
• 16 medium size mussels (debearded and scrubbed)
• ½ cup pimentos (used for garnish)
• ½ cup minced parsley (for garnish)
• 2 tablespoons lemon zest
• 3 lemons, quartered to drizzle once completed with cooking

 
PREPARATION

1. Make sure all the ingredients are prepared, cleaned, etc. in advance (this is where everyone can get involved as the sous chef.
2. Get the BBQ fire ready (only use premium hardwood lump charcoal)
3. Have all your ingredients by your side to stay organized.
4. When the charcoal is ready, set the paella pan on top and lets begin to prepare.
5. First, prick the chorizo sausage with a fork or toothpick prior to cooking on the paella pan. Drizzle the pan with some of the olive oil, then begin to brown the sausage on all sides. About 10 minutes. Once browned, remove, let cool and cut/slice into ½-ince rounds. (Remove from pan and reserve for assembly)
6. Pat the drum sticks dry and drizzle a little more olive oil to the pan and brown the chicken on all sides and nearly cooked through. About 20 minutes. (Remove from pan and reserve for assembly) 
7. Add the shrimp to the pan tossing for around 30 to 45 seconds. (Remove from pan and reserve for assembly)
8. Add the calamari to the pan and cook for around 30 to 45 seconds (Remove from pan and reserve for assembly)
9. Add the lobster tails to the pan turning occasionally until the shells are red and the meat is slightly firm. About 6 minutes
10. Add a little more olive oil to the pan and proceed to add the onion and garlic until softened.
11. Stir in the rice with the onion and garlic and toss for about 4 minutes.
12. Add the chicken stock, clam juice and reserved 1 cup of white wine infused with the saffron and bay leaves. Stir occasionally for about 5 minutes, then add the peas, red bell pepper and poblano pepper strips and season with salt and black pepper.
13. Add the lemon zest and incorporate into the rice mixture. 
14. Begin to assemble the protein. Bury the sausage, shrimp and calamari into the rice (you can be random with this). Place the chicken legs in a circle around the pan. Make sure the meaty side is embedded in the rice. Place the lobster tails concentrically around the pan, shell side up. Finally embed the clams and the mussels randomly around the pan, make sure the hinge side of the clams and mussels are down. Go ahead and cover the paella pan with aluminum foil and let cook for around 30 minutes or until the rice is tender. Remove from the open fire and let set for about ten minutes. Sprinkle with the chopped parsley and the pimento slices. Also, I like to add a little more lemon zest over the top.

Serve Directly from the pan. 

Buon Appetite! 

Carlo Di Nunzio