Now, this recipe is simple to make and tastes amazing--which made it perfect for my high school international fair, the event for which my mom originally made it. While all the other kids brought in store bought tacos and churros, I came in with a steaming serving tray of homemade paella. It's so authentic that my spanish teacher asked me (enthusiastically, but doubtfully) if my mom was hispanic, to which I had to admit, no, we're German/Irish.
3-5 lbs of chicken (I recommend skin-on, bone-in thighs or drumsticks for maximum flavor)
1 lb shelled and deveined shrimp (if frozen, thaw under cold water before beginning)
8 oz chorizo
1/2 onion, chopped
2 cloves garlic, roughly chopped
3 tbs butter
2 cups rice
4 cups chicken broth
Salt and pepper
1 tsp chili powder, plus extra dash
Cayenne pepper (optional)
In
a large pan, heat ¼ cup olive oil. Wash 3-5 lbs of chicken. Rub the chicken with salt and pepper, and sprinkle Cayenne to taste, depending what level of spice you're going for. Add chicken to olive oil and brown on all sides. Add ¼ cup water
and cook 20 minutes.
While
chicken is cooking, melt 3 tbsp butter and mix
with 2 cups rice in a large saucepan, oven-safe and big enough to contain all the ingredients. Stir over low heat for 5 minutes, and
then add 4 cups chicken broth. Bring to boil, cover, and cook slowly
for 17 minutes. When cooked, add 1 tsp chili powder.
Remove
chicken pieces from pan and layer over rice. To juices
in pan, add ½ cup chopped onion and 2 cloves garlic.
Cook slowly for 3 minutes (do not brown).
Add the 1 lb of shrimp, sprinkle with chili powder, and cook for an additional 2 minutes.
Add the 1 lb of shrimp, sprinkle with chili powder, and cook for an additional 2 minutes.
Layer shrimp, onion, and garlic mixture over chicken and rice, along with any remaining pan juices. Cook 8 oz of chorizo in the pan until crumbled, and then layer over remaining ingredients.
Bake
at 350˚ until heated through, approximately 20 minutes.
