https://www.copymethat.com/r/NZg9U3mNI/stovetop-paella-mixta-with-chicken-and-s/
138509657
wnENulE
NZg9U3mNI
2024-05-19 19:12:54
Stovetop Paella Mixta with Chicken and Shrimp
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Ingredients
- subheading: For the Sofrito:
- 3 dried ñora peppers or 4 ancho chiles (1 ½ ounces total; 45 g), optional; see notes
- ¼ cup ( 60 ml) extra-virgin olive oil
- 3 medium cloves garlic, minced
- 2 medium yellow onions (¾ pound; 300g), finely diced (2 cups)
- 1 large (8-ounce; 225 g) red pepper, stemmed, seeded, and finely diced (1 cup)
- Kosher salt
- 1 tablespoon (15ml) tomato paste
- subheading: For the Paella:
- 1 tablespoon (15ml) extra-virgin olive oil
- Kosher salt
- 4 bone-in, skin-on chicken thighs (2 pounds; 900 g)
- 4 pork tenderloin medallions, about 2 inches thick (1 pound; 453 g)
- ½ cup sofrito (4.5 ounces; 130 g), recipe above
- ½ teaspoon sweet smoked Spanish paprika (pimentón dulce)
- Pinch saffron threads
- 3 ½ cups (840ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
- 1 ¼ cups short-grain Spanish rice, such as Bomba and Calasparra (9 ounces; 255 g)
- 6 large shelled shrimp, heads on, if desired (3 ½ ounces; 100g)
- Lemon wedges, for serving
Steps
Directions at seriouseats.com
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