For Facebook Live Serves 4
For Facebook Live Serves 4
  • 4 Chicken Thighs (about 1 pound)
  • Coarse salt and black pepper
  • 1 teaspoon Dry Oregano
  • 2 teaspoons Smoked Paprika
  • 4 tablespoons Olive Oil
  • 1/2 pound Merguez Sausage Meatballs or Spanish chorizo
  • 1 Large Onion , medium dice
  • 4 tablespoons chopped garlic
  • 1 Large , Anaheim Chile Pepper
  • 1 teaspoon Saffron threads
  • 1 cup Chopped Tomatoes , Pomi
  • ½ cup Sliced Black Olives
  • 1 bouillon cube
  • 2 cups water
  • 1 cup Clam Juice
  • 8-12 littleneck clams , scrubbed
  • 4 (2-ounce) pieces black sea bass orlocal fish, skin on
  • ½ pound Squid Tubes , cut into strips
  • 1/2 pound mussels , scrubbed
  • 12 medium Shrimp , peeled with tail on
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley
  • 1 1/2 cups short grain rice , Bomba
  • or Senia preferred
  • 25 g kosher salt
  • 2 g fennel seed
  • 3 g coriander seeds
  • 2 g chipotle peppers
  • 4 g cayenne
  • 7 g ancho powder
  • 3 g cumin seed course
  • 2 g caraway seed course
  • 1 g chile flakes
  • 5 g sweet paprika
  • 5 g sugar
  • 3 g black pepper
  • 25 g fine red onion
  • 4 g fine diced garlic
  • 80 g ice/water
  • 3 g oregano
  • 21 g scallion finely chopped
  • 21 g cilantro finely chopped
  • 3.1 # or 1409g boneless lamb shoulder meat
  • Grind meat and incorporate dry and wet ingredients.
  1. Dry rub the chicken with salt, pepper, oregano and paprika. Let sit while you make the merguez meat balls (optional bonus recipe…below). If you opt out of making the merguez then now is when you can get the rest of the ingredients prepared.
  2. Heat a large (12-inch) skillet that has a lid over medium-high heat. When the pan’s hot, add the oil and brown the merguez meatballs (or the chorizo). With a slotted spoon, remove the browned meat to a plate on the side and keep the hot fat in the pan. Place the chicken, skin side down into the same hot oil. Brown the chicken well on both sides. Remove the chicken to the plate.
  3. Add the onion, anaheim pepper and the garlic to the pan and sauté, stirring, until it becomes translucent, about 3 minutes. Add the saffron and sauté, stirring, for about 1 minute, until fragrant. Add the rice and stir to toast the grains of rice. Add the tomatoes and olives. Pour in the liquids (chicken bouillion and clam juice) and bring to a simmer. Stir, return the chicken and the meatballs to the skillet, cover and bring back to a simmer. Simmer while you gather up and season all of the seafood with salt and pepper.
  4. After the chicken has simmered for 5 minutes remove the lid and bury the clams in the rice, hinge down. Cover again and allow to cook for 3 minutes. Arrange the mussels, squid and fish filet (skin side up) on top of the simmering rice. Reduce the heat to low, cover the pan, and cook for 10 more minutes.
  5. Scatter the peas over the rice, cover again, and cook for 2 minutes. Turn off the heat and let the paella rest for 5 minutes.
  6. Garnish with the parsley and serve right from the skillet.
  7. Merguez sausage (bonus recipe)
  8. Grind meat and incorporate dry and wet ingredients.

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