Chicken, seafood, and chorizo are brought together in this classic from Mario's past!
ingredients
method
ingredients

1986 Paella

  • 6 small chicken drumsticks
  • 1/2 pound dried chorizo (cut 1/2" pieces)
  • 1 1/2 cups bay shrimp (peeled, deveined, tails on)
  • 1 cup calamari (cleaned, cut into 1/2" rings)
  • 1 Spanish onion (diced)
  • 1-2 teaspoons saffron
  • 2 tablespoons pimentón
  • 2 cups short grain rice (rinsed)
  • 3 quarts chicken stock
  • 1/2 cup peas
  • 1 pound Manila clams (scrubbed)
  • 2 pounds Dungeness crab (steamed)
  • Kosher salt and freshly ground black pepper (to taste)
  • Spicy Rouille Spicy Rouille extra-virgin olive oil Spicy Rouille
  • 1/2 cup roasted red peppers
  • 2 egg yolks
  • 1 lemon (zest & juice)
  • 2 garlic cloves
  • 1 teaspoon pimentón
  • 1 teaspoon saffron
  • Kosher salt and freshly ground black pepper (to taste)
  • extra-virgin olive oil
step-by-step directions
step-by-step directions
  • Preheat oven to 425°F.
  • Lightly coat the drumsticks with oil and season with salt. Place in a baking dish and cook for 25 minutes or until crispy and cooked through. Set aside.
  • Place a large paella pan (18-22 inches) over medium-high heat and add a few tablespoons of oil. Add the chorizo and cook until crispy and oil has rendered. Add the shrimp and cook for 3-4 minutes. Remove chorizo and shrimp from pan and set aside.
  • Add the onion, season with salt and cook until softened, about 3 minutes. Add the saffron and pimentón and stir to combine.
  • Stir in the rice and cook for 2 minutes to lightly toast. Add the hot stock and bring to a boil, cooking for 5 minutes. Arrange the reserved drumsticks, chorizo and shrimp, as well as the clams and crab in the pan. Add the peas. Stir to gently combine. Cook for 15-20 minutes over medium-low heat until the rice is cooked but still has a toothy bite.
  • Just before finished, add the calamari and cook for 3 to 4 minutes.
  • Remove from heat and serve warm.
  • For the Spicy Rouille:Combine the first 6 ingredients in a blender. Blend while slowly adding olive oil until mixture resembles a mayonnaise. Season to taste with salt and pepper.
  • Tips:
    1. The chorizo adds flavor to the oil.
    2. Pimentón is the same as smoked paprika.
    3. Use a cast iron skillet instead of a paella pan.
    5. Short grain rice provides a creamy, yet al dente texture.
    6. Once all your ingredients are in the paella pan, do not touch or stir it!
    7. For every cup of rice, use 2 ½ cups of stock.
    8. Rouille is a spicy saffron-flavored mayonnaise

Watch how its made

Watch Video

1986 Paella

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