INSTRUCTIONS

1. Dry rub your chicken thighs using 1 tsp of the salt and half the sweet paprika, shake well in a bag or in a bowl until mixed well. Set to one side.
2. Turn the paella pan onto a low/medium heat level. Generously drizzle olive oil into the pan. Add the whole garlic clove and the sprig of chosen herb until they both turn a golden color, remove both ingredients from the pan, setting the garlic clove to one side for later.
3. Brown the chorizo, until just cooked through – about 5-7 minutes. Sear the chicken thighs for 4 minutes on each side and remove. Let rest and chop into bite size pieces.
4. To begin the sofrito add a little more olive oil into the pan. Place in the chopped onions and fry them until golden, at the same time finely mince the garlic clove to add it into the onions. Once the onions and garlic have reached the desired caramelization set them aside in a corner of the pan. Repeat this process with the chopped red pepper, adding a drizzle of olive oil as needed and cook them until they reach a charred color, 8 to 10 minutes cooking time. Move to side of the pan with the onions and garlic.
5. Place the scallions in the center of the pan, add a drizzle of olive oil and cook them until they reach a charred color, 2 to 4 minutes. At this stage mix all of the vegetables together in the pan and continue cooking them until they are dark in color, constantly move your ingredients around to evenly distribute the heat.
6. Deglaze the pan with red wine. When the alcohol has evaporated add in the tomato puree and allow the mixture to reduce until it reaches a jam like texture, about 2 minutes.
7. In order to bloom your spices make a small well in the center of the mixture, add in a tbsp of the olive oil and place the saffron powder and remainder of sweet paprika into it. When the spices begin bubbling incorporate them into the sofrito mixture.
8. Add in all the rice ensuring it is fully mixed into the sofrito, cook in the sauce for 2 minutes.
9. Pour the chicken broth into the pan, mix well and slowly, taking the temperature up to a medium heat. Season with salt and pepper to taste.
10. Using a wooden spoon, begin stirring the mixture by making small circular motions across the circumference of the pan, bringing it into the center and picking up any bits that are stuck to the bottom. After 4 minutes of constant stirring the mixture will become thick and gelatinous in texture. This indicates that the starch has been successfully extracted. If the mixture has not reached this thickness continue stirring for another two minutes. Remove the spoon. Using the handles keep the pan firmly on the stove top and shake it slowly, do this for 60 seconds until the mixture is evenly spread out across the pan.
11. In order to achieve the crispy layer of rice “socarrat” leave the pan on the stove on a medium heat level, the smoke released from the center of the pan will indicate that the rice is caramelizing properly, when the smoke begins to smell like burnt toast, turn the power off.
12. Place the chorizo & chicken very delicately on top of the rice – do not press any of the ingredients into the rice or mix the rice anymore.
13. Cook the paella in the oven at 375 degrees for 15 minutes. Sprinkle with more scallion, parsley. Drizzle with olive oil and serve.