Traditionally made the expensive imported 'bomba' rice, we make it with arborio rice, typically used for Risotto.  The big difference here?  Don't stir it!   Enjoy the chew of the rice, and even a slight crust that may form at the bottom of your pan by leaving the rice to cook without stirring.  

We build flavour in our paella by starting with a 'sofrito'.  A delicious umami-packed blend of olive oil, caramelized onions, garlic (sometimes peppers) and tomato paste.   You can make a big batch of this if you like and store it for future recipes.  

If we could have one spice in our spice drawer, it would be Spanish Smoked Paprika, or pimenton.  Adds boldness, colour & so much flavour.  Use it as a bbq rub, in soups & stews, and especially with fish & seafood.  

Chicken thighs and loose chorizo sausage give a lot of flavour to the rice, even if you don't have chicken stock!  You can finish with shrimp, or better yet (and more budget friendly!), a pound of mussels added in for the last few minutes of cooking.  

We love a fresh herb 'Mojo Verde' topper: finely chop cilantro, parsley, garlic & mix with lemon zest and a splash of olive oil.   

Serves 2 very generously, or 4 with appetizers.  

Sofrito

1/2 cup extra virgin olive oil
2 yellow cooking onions,finely diced
3-4 cloves garlic, thinly sliced
1/2 cup good quality tomato paste

Paella

4 oz fresh Chorizo, crumbled
2-3 bone-in, skin on chicken thighs, cut into pieces
1 ¼ cup short grain rice (arborio or bomba) 
¼ cup good drinking white wine
1/2 tsp.  Smoked Spanish Paprika 
¼ cup sofrito
8 large shrimp
2-3 piquillo or roasted red peppers, cut into ¼ inch julienne
Salt, as needed

1. First make Sofrito: Heat the oil over medium-high heat in a large, heavy bottomed sauté pan. 
2. Add the onions, turn down the heat to low, and cook slowly until they are thoroughly caramelized, about 45 minutes. (dark caramel colour, taste sweet and candy like).  
3. Add the garlic, cook for 5 minutes, then stir in tomato paste. Cook a further 5 minutes.
4. Leftovers keep well, refrigerated for up to two weeks, or freeze for up to 3 months.  
5. Pat-dry chicken and season well with salt.  
6. Heat paella pan (or sauté pan) over medium-high heat.
7. Add chorizo and chicken with a little olive oil and brown well.
8. Add rice and stir to coat grains evenly in all the fat.
9. Stir in sofrito and evenly coat rice.
10. Spread the rice evenly on the bottom of the pan. Pour the wine over the rice. DO NO STIR, and allow the wine to evaporate.  Sprinkle in Smoked Spanish Paprika 
11. Pour liquid over the rice. DO NOT STIR. Bring to a simmer and cook on medium-low for 10-15 minutes.
12. Nestle in shrimp (or mussels, if using) and cook until pink.
13. Sprinkle piquillo peppers on top and keep covered for 5 more minutes. 
14. Serve with 'mojo verde' if you like.