Best Practice  
Prepare/chop/measure all the ingredients before starting the recipe. 
The secret to excellent execution and delicious results.

Equipment:
18 inch paella pan

• Prepare the spice rub by combining the smoked paprika and oregano.   Cover the drumsticks  with the herb mix and refrigerate for 45 minutes. 
• Heat oil in a paella pan over medium-high heat and brown the chorizo until pieces. Remove and reserve.
  
• Add drumsticks and brown on all sides, turning with tongs. Add freshly ground salt and pepper. Remove and reserve. 
• Combine the onions, garlic, and parsley in the paella pan for 3 minutes on a medium heat. 
  
• Mix in the tomatoes, mashing  until the mixture lightly caramelizes.
  
• Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the mussels and shrimp, mix into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 
• Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Ingredients and prep 
​
Vegetables & Fresh Herbs
1 yellow or white onion, diced 
5 garlic cloves, minced
Bunch flat-leaf parsley leaves, chopped, save 1/8 cup for the garnish
Fruit
Lemon, sliced
Spices
1 tablespoon smoked paprika
3 teaspoons oregano
.035 Saffron threads
Pinches of salt to taste (I typically use Himalayan)
Freshly ground pepper to taste
Oil
1/3 cup extra-virgin olive oil
Rice
4 cups short grain Spanish rice
​Can
1 (15-ounce) roasted whole tomatoes, open can
Frozen
1 cup peas, thawed
​Poultry
10 pieces of chicken,  drumsticks
Pork/Sausage
2 chirizo cut into thick slices and quartered
Seafood
1 pound shrimp, peeled and de-veined
10 jumbo shrimp
1 dozen mussels, scrubbed
H2O
6 cups water, warm

Photo/Video Credit   Kyle Haines

​RECIPE Paella  April 2020