↞ recipe box start page
Category: Poultry
Prep Time: Cook Time: Total Time:
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt and ground black pepper
Olive oil
8 or 9 medium garlic cloves, minced or pressed through a garlic press (2 generous tablespoons)
1 pound boneless, skinless chicken thighs, each thigh trimmed of excess fat and halved crosswise
1 red bell pepper, stemmed, seeded, and cut pole to pole into 1/2-inch-wide strips
8 ounces Spanish chorizo, sliced 1/2 inch thick on the bias
1 medium onion, chopped fine (about 1 cup)
One 14.5-ounce can diced tomatoes, drained, minced, and drained again
2 cups Valencia or Arborio rice
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 dried bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley leaves
1 lemon, cut into wedges, for serving
1. Adjust an oven rack to the lower-middle position; heat the oven to 350°F (175°C). Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed. Season the chicken thighs with salt and pepper; set aside.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the pepper strips and cook, stirring occasionally, until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to a small plate and set aside.
3. Add 1 teaspoon oil to the now-empty Dutch oven; heat the oil until shimmering but not smoking. Add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side, about 3 minutes longer; transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to the bowl with the chicken and set aside.
4. Add enough oil to the fat in the Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes.
5. Remove the pot from the oven (close the oven door to retain heat). Uncover the pot; scatter the shrimp over the rice, insert the mussels hinged-side down into the rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. Cover and return to the oven; cook until the shrimp are opaque and the mussels have opened, 10 to 12 minutes.
6. Optional: If soccarat (layer of crusty browned rice that forms in bottom pf pan) is desired, set the Dutch oven, uncovered, over medium-high heat for about 5 minutes, rotating the pot 180 degrees after about 2 minutes for even browning.
7. Let the paella stand, covered, about 5 minutes. Discard any mussels that have not opened and the bay leaf, if it can be easily removed. Sprinkle with the parsley and serve, passing the lemon wedges separately.
view more member recipes
Paella from Cook's Illustrated
view my recipes
print
save
Category: Poultry
Prep Time: Cook Time: Total Time:
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt and ground black pepper
Olive oil
8 or 9 medium garlic cloves, minced or pressed through a garlic press (2 generous tablespoons)
1 pound boneless, skinless chicken thighs, each thigh trimmed of excess fat and halved crosswise
1 red bell pepper, stemmed, seeded, and cut pole to pole into 1/2-inch-wide strips
8 ounces Spanish chorizo, sliced 1/2 inch thick on the bias
1 medium onion, chopped fine (about 1 cup)
One 14.5-ounce can diced tomatoes, drained, minced, and drained again
2 cups Valencia or Arborio rice
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 dried bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley leaves
1 lemon, cut into wedges, for serving
1. Adjust an oven rack to the lower-middle position; heat the oven to 350°F (175°C). Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed. Season the chicken thighs with salt and pepper; set aside.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the pepper strips and cook, stirring occasionally, until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to a small plate and set aside.
3. Add 1 teaspoon oil to the now-empty Dutch oven; heat the oil until shimmering but not smoking. Add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side, about 3 minutes longer; transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to the bowl with the chicken and set aside.
4. Add enough oil to the fat in the Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes.
5. Remove the pot from the oven (close the oven door to retain heat). Uncover the pot; scatter the shrimp over the rice, insert the mussels hinged-side down into the rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. Cover and return to the oven; cook until the shrimp are opaque and the mussels have opened, 10 to 12 minutes.
6. Optional: If soccarat (layer of crusty browned rice that forms in bottom pf pan) is desired, set the Dutch oven, uncovered, over medium-high heat for about 5 minutes, rotating the pot 180 degrees after about 2 minutes for even browning.
7. Let the paella stand, covered, about 5 minutes. Discard any mussels that have not opened and the bay leaf, if it can be easily removed. Sprinkle with the parsley and serve, passing the lemon wedges separately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peach Squares - Cooks Illustrated
by sgre52160
1 1/2 cups (7.5 oz) all-purpose flour 1 1/4 cups quick-cooking oats 1/3 cup (2.3 oz) sugar 1/3 cup packed light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon table salt 1/2 cup finely c
by sgre52160
1 1/2 cups (7.5 oz) all-purpose flour 1 1/4 cups quick-cooking oats 1/3 cup (2.3 oz) sugar 1/3 cup packed light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon table salt 1/2 cup finely c
Barbecued Chicken Kebabs - Cooks Illustrated
by sgre52160
Barbecue Sauce 1/2 cup ketchup 1/4 cup molasses 2 tablespoons grated onion 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon light brown s
by sgre52160
Barbecue Sauce 1/2 cup ketchup 1/4 cup molasses 2 tablespoons grated onion 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon light brown s
Pan-roasted Chicken Breasts With Potatoes - Cooks Illustrated
by sgre52160
1 1/2 pounds small or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges 6 tablespoons olive oil Salt and ground black pepper 4 10- to 12-ounce bone-in, split chicken
by sgre52160
1 1/2 pounds small or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges 6 tablespoons olive oil Salt and ground black pepper 4 10- to 12-ounce bone-in, split chicken
Chewy Coconut-lime Sugar Cookies - Cooks Illustrated
by sgre52160
2 1/4 cups (11 1/4 oz) all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups (10 1/2 oz) sugar, plus 1/3 cup for rolling 2 oz cream cheese, cut into
by sgre52160
2 1/4 cups (11 1/4 oz) all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups (10 1/2 oz) sugar, plus 1/3 cup for rolling 2 oz cream cheese, cut into
Orange-honey Glazed Chicken Thighs - Cooks Illustrated
by sgre52160
1 1/2 cups orange juice plus an additional 2 tablespoons 1/3 cup light corn syrup 3 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon white vinegar 1/8 teaspoon red pepper flakes 1/2 cup
by sgre52160
1 1/2 cups orange juice plus an additional 2 tablespoons 1/3 cup light corn syrup 3 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon white vinegar 1/8 teaspoon red pepper flakes 1/2 cup
view more member recipes