Paella in Quince

Name: Paella in Quince
Ingredients: 1/4 cup extra-virgin olive oil, 4 times around the pan; 1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice; 3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces; 1 medium onion, chopped; 4 garlic cloves, finely chopped or grated; 1/2 teaspoon crushed red pepper flakes; 1 fresh or dried bay leaf; 4 to 5 fresh thyme sprigs; 1 pound medium shrimp, peeled and deveined; Salt and black pepper; 2 1/2 cups chicken stock; 1 teaspoon turmeric (eyeball it in your palm); 1 envelope saffron powder or a pinch of threads; 2 cups couscous; 1 cup frozen green peas; 1 lemon, zested and cut into wedges; 2 piquillo peppers or 1 roasted red pepper, chopped; A generous handful of flat-leaf parsley, chopped; Hot sauce, to pass at table

19 ingredients

9 steps

Ingredients

1/4 cup extra-virgin olive oil, 4 times around the pan
1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice
3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces
1 medium onion, chopped
4 garlic cloves, finely chopped or grated
1/2 teaspoon crushed red pepper flakes
1 fresh or dried bay leaf
4 to 5 fresh thyme sprigs
1 pound medium shrimp, peeled and deveined
Salt and black pepper
2 1/2 cups chicken stock
1 teaspoon turmeric (eyeball it in your palm)
1 envelope saffron powder or a pinch of threads
2 cups couscous
1 cup frozen green peas
1 lemon, zested and cut into wedges
2 piquillo peppers or 1 roasted red pepper, chopped
A generous handful of flat-leaf parsley, chopped
Hot sauce, to pass at table

Directions

1

Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat -- make sure to choose a pan with a tight fitting lid.
2

Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2-3 minutes.
3

Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more.
4

Add the stock and stir in the turmeric and saffron.
5

Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers.
6

Cover and turn off the heat.
7

Let stand for 5 minutes then fluff with a fork.
8

Remove the bay and thyme stems before serving.
9

Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.