This is Matt's creation after quite a bit of research of different recipes online and his own palette preferences.
ingredients1/4 cup extra-virgin olive oil
1 pound Spanish chorizo sliced (or substitute linguiça or andouille)
1/2 large onion, diced
1 large red pepper, 1/2 slices
4 cloves garlic, minced
1 pound chicken breast, cut into 1-inch cubes
1 cup crushed tomatoes
2 cups (500 grams dried) Bomba rice (or substitute Calasparra)
6 cups chicken stock
1 pound (about 16 to 20 count) extra-large shrimp, peeled and deveined, tail on
For spice mixture:
3/4 cup dry white wine
3 tablespoons cumin
2 teaspoons smoked paprika
2 teaspoons half sharp paprika
1 large pinch saffron threads
- Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds) or use two burners on gas stovetop.
- Put 1/4 cup olive oil in a paella pan or 20-inch camp skillet. Heat until hot but not smoking. Add the chorizo and begin brown lightly on both sides, about 3 to 5 minutes.
- Add the onions and red pepper and cook, stirring frequently, until onions are soft, about 3 to 5 minutes. Add the garlic and chicken and cook, stirring, until chicken is no longer pink on the outside.
- Prepare spice mixture.
- Add the tomatoes and 2 to 3 cups stock, bring to simmer, then add the rice and the spice mixture. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a low, slow simmer.
- Push the shrimp down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly; if using cooktop, rotate pan periodically.
- Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes check rice and continue to cook, adding stock, until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Serve and enjoy.