The Paella Valenciana was created by Executive Chef Fabian Ludwig at New York’s Marriott Marquis to feed hungry afterparty guests as they celebrate their victories.
Ingredients:
• 1/2 cup uncooked Valencian rice per person, or 1/3 cup if using Bomba• 1 cup chicken stock per person• 5 threads saffron per person, dissolved in a little white wine• 4 tbsp olive oil, or more to cover the bottom of the pan• 1 piece of chicken, such as a thigh, per person• 1/2 to 1 soft chorizo, such as Bilbao or Palacios, per person• 1/2 tsp Spanish sweet pimenton (paprika) per person• 1 clove garlic per person, minced• 1/4 cup chopped onion per person• 1/8 cup grated tomato (cut in half, grate and discard the skin) per person• 2 shrimp or prawns per person• 2-4 small clams and/or mussels per person• Salt to taste• Red piquillo peppers cut in strips• Artichoke hearts, green beans or peas• Cooked white Spanish beans such as alubias de la granja or judion• Lemon wedges for garnish
1. Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
2. Next, add garlic and onions and sauté until translucent. Add chorizo and cook until heated.
3. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock.
4. Bring to a boil while scraping the bottom of the pan. Now the rice should be level and you will not need to stir from this point on.
5. Adjust heat to maintain a nice simmer. When the rice has absorbed a good amount of liquid but still has a soupy appearance, add the mussels or clams.
6. Once the rice is cooked, add the shrimp or prawns, tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas.
7. During this time, the rice should be caramelizing on the bottom of the pan. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to rest for 5-10 minutes.
8. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
