1 Rotisserie chicken
1 lb Smoked Sausage
1 lb Shrimp, peeled, deveined, and butterflied
1 onion diced
4 cloves garlic minced
1 14 oz can whole tomatoes drained and hand crushed.
1/2 cup frozen peas
4 cups short grain Spanish rice
6 cups chicken stock, warmed until almost boiling
1 bunch flat leaf parsley, chopped
smoked paprika
1 tsp Saffron threads
Salt and pepper to taste
olive oil
14 Inch Paella Pan or very large oven safe skillet.
Preheat the over to 400 degrees and set up the racks so you can put the paella directly on the bottom of the oven. If and electric set up the bottom rack as close to the coils as you can.
Directions
- Cut up the rotisserie chicken in legs, thighs, wings, breasts. remove the breasts from the bone and cut in half. Leave as much of the skin on as possible.
- Cut the sausage up into bite size pieces and sprinkle with paprika. Brown in the pan in a little olive oil and set aside.
- Make the sofrito by adding onions to the pan and cooking until they start to caramelize, Add the tomatoes, garlic, and parsley and cook until very thick.
- Add the saffron to to stock and allow to bloom
- Add the rice to the sofrito and stir and brown the rice some. Add the sausage
- Add about half of the stock and bring to a simmer. Nestle the chicken into the rice. Add the remaining stock. place the shrimp on top of the paella and sprinkle the peas over the mixture. Sprinkle with a little paprika for color.
- Place in the over on the bottom for 20 minutes. Do Not Stir! at twenty minutes check to see that all the moisture has been absorbed, If so remove from the oven.
- Cover and let rest for about 5 minutes before serving . Ideally there will be a little crusty rice on the bottom.
