Paella de Setas y Pollo

Name: Paella de Setas y Pollo
Yield: makes 6 servings
Ingredients: Small handful of dried porcini; 2 tablespoons extra virgin olive oil; 6 bone-in, skin-on chicken thighs; 1 yellow onion, chopped; 3 garlic cloves, chopped; 1 bay leaf; 1/2 pound fresh mushrooms, preferably mixed; 1/2 pound chorizo or other dry sausage; 2 teaspoons pimentón (Spanish smoked paprika) or other paprika; 1/2 cup dry white wine; 1/2 cup tomato puree; 2 cups Spanish or Arborio rice; 3 cups chicken stock, preferably homemade (page 160), or as needed; Pinch of saffron threads; Salt to taste

December 14, 2011

Paella isn’t always bright yellow rice studded with overcooked seafood—it’s not even always made with seafood. Here’s a great version made with chicken, chorizo, and mushrooms that I learned from Spanish chef Jose Andres, based in Washington, DC. It’s a hearty one-dish meal impressive enough for any company.

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