recipe
Paella
By Brava Chef Erin
Paella is a popular Spanish dish that originated in Valencia. There are several types of paella, all of which feature different meats and/or seafood cooked with rice and various vegetables. The rice is traditionally flavored with saffron, which gives the paella its characteristic yellow color. In this paella, Spanish chorizo, chicken thighs, shrimp and mussels are used. One of the hallmarks of a good paella is achieving crispy rice at the bottom of the pan, which is called socarrat in Spain. The Brava is able to achieve this by searing the bottom of the Chef’s Pan while cooking the rice. Traditionally, bomba or calasparra rice would be used to make paella. Since it is hard to come across either of these varieties (if you have one of these, please use it!), it is important to use short-grain or medium-grain rice in this dish, such as medium-grain calrose or arborio rice.
Ingredients
- 1.0 Chicken Breasts (Bone-In and Skin-On)
- 6.0 Chorizo
- 0.5 count Yellow Onions
- 0.5 count Bell Peppers
- 3.0 count Garlic
- 1.0 tablespoons Tomato paste
- Smoked paprika
- 2.3333333333333335 cups Chicken stock
- 2.0 count Saffron
- 2.0 cups Short-grain rice
- 3.0 tablespoons Lemon
- 0.5 Shrimp (peeled and deveined)
- 0.25 Mussels
- 0.3333333333333333 cups Frozen Peas
- Extra-Virgin Olive Oil
- Kosher Salt
Equipment
Brava Chef's Pan
medium bowl
saucepan
Nutrition Information
Allergens: None
Instructions
-
1
Prep and sear chicken
- Spread 1 tablespoon olive oil in Brava Chef’s Pan.
- Pat chicken thighs dry with paper towel.
- Season both sides of chicken with a few pinches of salt and pepper.
- Place chicken, skin side down, in Chef’s Pan.
- Slide Chef’s Pan, uncovered, into top shelf.
- Select “Paella” on your Brava’s touchscreen and follow instructions.
- Note: You will remove chicken after 17 minutes.
-
2
Cook vegetables and chorizo
- Once Brava notifies you, carefully remove Chef’s Pan.
- Transfer chicken to plate; set aside.
- In Chef’s Pan combine 3 tablespoons olive oil, chorizo, onion, bell pepper, garlic, tomato paste, 1½ teaspoons smoked paprika and ½ teaspoon kosher salt; stir well.
- Slide Chef’s Pan, uncovered, into top shelf. Press green button to continue cooking.
- While vegetables and chorizo are cooking, prepare stock.
- Note: You will add chicken, rice and stock after 10 minutes.
-
3
Prepare stock
- In a saucepan, add chicken stock. Heat until stock reaches a boil.
- Once stock boils, add saffron. Remove from heat, add 3 tablespoons of lemon juice and stir well.
-
4
Cook rice
- When Brava notifies you, carefully, remove Chef’s Pan.
- Add rice and 1 ½ teaspoons kosher salt; stir well.
- Pour stock mixture over rice; stir well.
- Place chicken, skin side up, on top of rice. Push chicken down slightly into rice.
- Cover Chef’s Pan with lid.
- Slide Chef’s Pan, covered, into top shelf.
- Press green button to continue cooking.
- While rice is cooking, prepare shrimp.
- Note: You will add shrimp, mussels and peas after 24 minutes and 30 seconds.
-
5
Prepare shrimp
- In medium bowl, combine shrimp, 1 teaspoon olive oil, ¼ teaspoon smoked paprika and a few pinches of kosher salt.
- Cover bowl with plastic wrap and refrigerate.
-
6
Cook seafood
- When Brava notifies you, carefully remove Chef’s Pan.
- Carefully mix rice, making sure not to scrape bottom of pan (this will prevent the socarrat from forming).
- Place shrimp on top of rice.
- Place mussels on top of rice (if using), pushing bottoms about ½” into rice.
- Sprinkle peas on top.
- Cover Chef’s Pan.
- Slide Chef’s Pan, covered, into top shelf.
- Press green button to continue cooking.
-
7
Finish & serve
- When Brava notifies you, carefully remove Chef’s Pan.
- Top with lemon juice, to taste and serve.