Paella by Dom Capossela

PAELLA for 6
6 oz of rice per person
Rice is the critical component of this dish. Go for Bomba rice.

Bomba Rice (Valencia Rice) is the short-grain, almost round rice that is ideal for Paella because
it absorbs three times its volume in water and retains flavor without becoming mushy, esp. prized for its ability to absorb the saffron and other paella flavors.

Calasparra Rice is a great alternative if bomba rice is not available. It’s similar to bomba rice in texture and absorption properties.

Arborio Rice (Acceptable but with adjustments) is a short-grain Italian rice, creamy when cooked due to its high starch content.
Adjust measurements and cooking time when using arborio rice for paella.

In olive oil, fry a whole small chicken, like 3lbs.
Cut the chicken into small pieces, like 16 to 18 pieces
Sear chicken pieces in the paella pan. Use salt and freshly ground black pepper generously.
Remove the chicken pieces when they have a good color. Reserve. They’ll finish cooking with the pot.

Create the aromatic base using a food chopper.

Besides the chicken pieces, prepare an additional 6oz of protein from among:
clams, squid, scallops, shrimp, fish, lobster, mussels.
Steam some, fry others.
Cook to about 50% doneness.
Keep all broth and fats to add to the saffron rice. So much flavor.

Put the aromatic base ingredients into the food chopper.
Then put the pureed base into the paella pan with the olive oil- chicken fat, and actively soften for 3 or 4 minutes.
Add uncooked Bomba rice, 6oz/person.
Toss and cook until all the rice is coated with oil.
Cook in the fat for several minutes so the rice grains can rub against each other.
(The rubbing releases starch which thickens the dish, making it creamy. It also helps the rice absorb all the flavors of the seasonings and broths.)
Then stir in 2oz of solid butter and coat the rice.
I do this just for the richness.

Create a broth. Steam the shellfish and reserve that stock. Add white wine to the shellfish broth. Add chicken stock to the combined stocks. This is the broth.

Add only enough broth to cover the rice so it can continue to rub shoulders with its neighbors. Stir. Cook for a few minutes. Add more broth as the rice absorbs it.

Now prepare the pot for service by tucking all the shellfish and chicken in among the rice in the paella pot.
You might additionally include a 14oz can of small Italian tomatoes, ½ bunch scallions, and an additional 1/2 cup of loosely packed Italian parsley as additional garnishes.

Continue to cook, adding broth to the rice until your taste tells you the rice is cooked.