Moorish Paella

Name: Moorish Paella
Ingredients: 4 bone-in skin on chicken thighs; 4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage); 1/2 head of cauliflower cut into pieces; 1 teaspoon caraway, ground; 1 teaspoon smoked paprika; 1 teaspoon paprika; 1/2 teaspoon cumin; 1 tablespoon harissa; 2 cups Arborio (or other short grain) rice; 8 ounces tomato sauce; 3 cups chicken stock; 1 pinch salt, more to taste; 1 small onion, diced; 1 garlic clove, diced; 2 tablespoons extra virgin olive oil; 1/2 cup dry wine (I used a rose)

16 ingredients

6 steps

Ingredients

4 bone-in skin on chicken thighs
4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage)
1/2 head of cauliflower cut into pieces
1 teaspoon caraway, ground
1 teaspoon smoked paprika
1 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon harissa
2 cups Arborio (or other short grain) rice
8 ounces tomato sauce
3 cups chicken stock
1 pinch salt, more to taste
1 small onion, diced
1 garlic clove, diced
2 tablespoons extra virgin olive oil
1/2 cup dry wine (I used a rose)

Directions

1

In the morning place the chicken thighs in a plastic bag or bowl with a generous amount of salt to brine in fridge all day or at least 1 hour. Mix ground spices together in bowl with pinch of salt.
2

Cut sausage into discs and brown on each side in pan. You can leave them in links to brown as well, I prefer to cut them before cooking. Remove sausage onto paper towel lined plate and let cool. Leave fat in pan. Turn off heat if you need a few minutes to prepare next step.
3

Remove chicken from refrigerator and pat dry. Use the sausage fat and add olive oil if you need more. Over medium-high heat brown chicken skin side down for 3-5 minutes or until rich brown, turn over and brown for 2 more minutes. Remove chicken to plate with sausage.
4

Add olive oil as needed and onion to pan and cook about 3 minutes. Add dash of salt and a spoonful of the spice mixture. Add garlic and cook for 1 minute. Add cauliflower and cook for 5 minutes. Add more of the spice mixture.
5

Add wine and scrape bottom of pan for any bits. Cook for a couple of minutes. Add sausage and harissa and stir until harissa is well incorporated. Add tomato puree and cook for 5 minutes. Add more spice mixture.
6

Add rice and distribute evenly across the pan. Add chicken. Add chicken stock. Add the rest of the spice mixture and season with salt. Bring to a boil and reduce to a simmer. Cook until rice is cooked through--I find this varies depending on the stove top--20-30 minutes. You can cover the pan if it is taking too long to cook. After it is done cooking let sit off the heat for 2-4 minutes. Serve.