Best Paella with sole, shrimp, pepperoni and chicken

Best Paella with sole, shrimp, pepperoni and chicken

Best Paella with sole, shrimp, pepperoni and chicken

My husband calls this the best Paella ever, but he is biased because this is 100% his recipe. :)  However, he’s probably right.  He’s been to Spain multiple times and he came up with this recipe as his homage to the many great paella dishes he was served there.  This version has sole, shrimp, pepperoni and chicken, although we also love to serve it with fresh mussels as well.

Best Paella with sole, shrimp, pepperoni and chicken
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 6

Ingredients
  • 1 white onion, diced
  • 2-3 cloves garlic, minced
  • 2-3 medium tomatoes, chopped
  • 1.5 teaspoons saffron (Costco now carries saffron at a very reasonable price)
  • ½ red/orange/yellow bell pepper cut into strips
  • ½ red/orange/yellow bell pepper cut into strips
  • 1 pound chicken thighs, cut into chunks
  • 3 or more filets sole (Costco has individually wrapped frozen sole)
  • 3 sticks pepperoni, cut into pieces
  • 3 cups chicken broth
  • 2 cups aborio/paella rice
  • bunch of green beans, cut into 1 inch pieces
  • 1 tablespoon Kirkland olive oil
  • lemon for garnish

Instructions
  1. Soak the 1.5 teaspoon of saffron in 3 tablespoons of boiling water for at least 15-40 minutes
  2. In the mean time, in a paella pan (or a very large fry pan) warm the 1 tablespoon of olive oil over medium high heat
  3. Add the chicken and fry until it is lightly browned. However, half way through the frying of the chicken, add the pepperoni
  4. Use a slotted spoon to remove the chicken and pepperoni, leaving the meat juices in the pan, and keep the chicken and pepperoni on a plate or in a bowl and cover to keep warm
  5. Add bell peppers and green beans to the pan and saute them on medium heat until the peppers are soft (but do not brown them).
  6. Once done, remove the peppers and green beans with the slotted spoon, reserving the juices in the pan, and add them to the same container as the chicken and pepperoni
  7. To the pan add the onion and fry for 1-2 minutes
  8. Add chopped tomatoes and garlic and saute until the tomatoes lose all their moisture and a nice paste is formed
  9. During the time the tomatoes are cooking, heat the chicken broth in another pot until boiling
  10. Once the tomato paste has formed, add back the peppers, beans, chicken and pepperoni
  11. Add in the 2 cups of rice and fry all ingredients for about 2 minutes, stirring frequently so as to expose most of the rice to the hot pan
  12. Add the chicken broth and the saffron mixture
  13. Cook on a low simmering heat, partially covered for 15-20 minutes or until the rice is properly cooked. (My husband would shake his finger and say “At no point after adding the broth should the paella be stirred!”)
  14. In the last 5 minutes of cooking, add the fish to the top of the paella, and add any shrimp/mussels (re-cover so that the steam from the paella cooks the seafood)
  15. Lastly, remove the cover and turn the heat up to max and fry for 5 minutes or so to ensure all liquid is boiled off and to create a nice caramelized layer on the bottom
  16. Remove from heat, let stand for a few minutes and serve with sliced lemon wedges. The paella tastes best with fresh squeezed lemon juice.

Paella - cooking the chicken and pepperoni

Paella – cooking the chicken and pepperoni

Paella - cooking the peppers and beans

Paella – cooking the peppers and beans