Calasparra rice	Paella Mixta

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Paella Mixta

Source: St. Louis Post-Dispatch, July 3, 2012

Yield: 2 to 3 servings

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Ingredients

• 3 1/2 cups chicken stock, plus more as needed, divided (see note)

• 1 tsp saffron threads

• Salt

• 4 Tbsp olive oil, divided

• 8 oz (1 1/4 cups) Calasparra rice (see note)

• 8 oz boneless, skinless chicken thighs

• Sweet paprika

• 4 oz Spanish chorizo, sliced in rounds (see note)

• 1/4 cup diced yellow onion

• 2 Tbsp chopped garlic

• 4 canned or frozen artichoke hearts

• 6 large shrimp, shells removed, tails left on

• 6 fresh clams

• 6 fresh mussels

• 1/2 cup fresh or frozen peas, cooked

• 1 roasted red bell pepper (or 1/2 red pepper and 1/2 yellow pepper), cut into julienne strips

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Preparation

In a saucepan, combine 1 1/2 cups stock, saffron and up to 1/2 tablespoon salt to taste; bring to a boil.

In a skillet, heat 2 tablespoons oil until shimmery. Add rice and sauté, stirring constantly, for about 5 minutes or until rice begins to turn color. Slowly and carefully add hot stock. Reduce the heat to medium-low and let simmer, stirring occasionally, until liquid evaporates, about 15 minutes. The rice will be partially cooked. (If making ahead, cover and refrigerate; bring to room temperature before proceeding.)

Preheat the oven to 350 degrees. Pour the remaining 2 tablespoons olive oil into a large paella pan or a light, shallow oven-proof pan; place over medium heat. Season chicken thighs with paprika and salt to taste. When oil is hot, add chicken and chorizo to the pan; sear on one side. Flip chicken and chorizo; add onion, garlic and artichoke hearts. Cook until onions soften slightly.

Stir in saffron rice and 1 to 2 teaspoons salt (see note). Arrange shrimp, clams and mussels on top of rice. Carefully pour in 2 cups chicken stock.

Place pan in oven and bake for 20 to 25 minutes (longer in a heavier pan) or until the liquid is gone and the edges begin to caramelize. Taste rice for doneness; if still crunchy, add more stock and bake another 10 minutes. During the last 5 minutes of cooking, sprinkle peas and roasted pepper atop rice.

Serve immediately.

Notes: Homemade chicken stock is usually made without added salt, while store-bought chicken broth can be quite salty; the choice will affect how much salt is needed when cooking the rice and assembling the paella.

Modesto used Calasparra rice (also called bomba rice), a Spanish rice that absorbs liquid without becoming creamy. You can substitute another short-grain rice, such as arborio.

Chorizo must be cooked thoroughly. If you purchase cooked chorizo, add it to the pan with the artichoke hearts.

Variation: If you love the "crust" of rice that can form at the bottom of a paella pan, after the paella is done in the oven, place it on the stove for a few minutes.