For the Picada 1. Grind the saffron, minced garlic cloves, water, salt, hazelnuts, lemon juice and half the olive oil in a mortar and pestle or a food processor into a rough paste; set aside.
garlic, minced
2 clove
water
2 tbsp.
kosher salt to taste
hazelnuts, toasted
30 each
lemon juice
1 tsp.
extra virgin olive oil
1/2 c.
chorizo sausage, cut in 1/4-inch slices
1/2 lb.
For the Paella 2. Preheat the oven to 350˚F.
In a large paella pan or skillet, heat the remaining olive oil over medium heat. Add the chorizo sausage and sauté until brown. Add the onion and sauté until transparent.
Add the minced garlic, chicken, tomato paste, bay leaves, rosemary, sage, kosher salt, black pepper, saffron, crushed red pepper flakes and roasted red peppers; stir well and sauté for 2 minutes.
finely diced red onion
1 c.
minced garlic
2 tbsp.
cooked boneless chicken breast, diced
2 lb.
tomato paste
2 tbsp.
bay leaves
3 each
chopped fresh rosemary
1 tbsp.
chopped fresh sage
1 tbsp.
kosher salt
2 tsp.
ground black pepper
2 tsp.
saffron
1 tbsp.
crushed red pepper flakes
1/4 tsp.
julienned roasted red pepper
1 c.
chicken broth
1-1/2 qt.
3. Add the broth and bring to a boil. Sprinkle the rice and tomatoes over the mixture and stir gently to combine; return to a boil.
Cover with foil and place in the oven; bake for 45 minutes.
medium grain or seasoned rice blend*
3 c.
diced tomato
1 qt.
lemons, each cut in 6 wedges
2 each
4. Uncover, remove the bay leaves and stir half the picada into the paella. Return the paella to the oven and bake another 10 minutes, until the rice is tender and all of the liquid has been absorbed. Let stand for 5 minutes.
Serve the paella topped with the remaining picada and garnish with lemon wedges and green olives.
green olives
24 each
5. *You can also use short grain rice with this recipe.
