Recipe adapted from Mark Bittman’s New York Times version
- 3 tablespoons olive oil
- 3 boneless skinless chicken thighs
- 4 andouille chicken sausage or other spicy sausage of choice
- Salt and pepper to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, minced
- 1 1/2 cups risotto rice
- 1 pinch saffron
- 2 ½ cups stock (chicken, lobster or vegetable stock)
- 1/2 cup dry red or white wine
- 1/2 cup tomato sauce
- ½ pound vegetables, like olives, tomatoes, snow peas, mushrooms
- Preheat oven to 450 F
- Put 3 tablespoons olive oil in a 12-inch oven-safe skillet over medium-high heat. When hot, add chicken, sprinkle with salt and pepper and cook until well browned. Add one chopped onion, garlic, and some minced bell pepper at the same time if you like and cook until soft. (If you want a meatless paella, skip right to the onion.)
- Heat stock, wine, and tomato sauce in a pan separately.
- Add rice and (if you have it) a pinch of saffron and cook, stirring, until shiny. Add heated stock/ wine/ tomato sauce, and stir until just combined. Add vegetables.
- Transfer skillet to preheated oven and cook for 15 minutes. If rice is done, remove from oven- if not, wait another 5 minutes.
- The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests — up to six — should fight over it.