Directions
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Make the Sofrito: In a paella pan or large flat-bottomed cast iron pan or skillet, heat 1/4 cup olive oil until it shimmers. Add the onion and pepper and cook over low heat, stirring, until softened, about 5 minutes. Stir in the garlic and cook for another minute, being sure it does not burn by continuously stirring. Add the tomatoes and stir to combine.
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Build the Paella: Add the rice and chorizo to the sofrito. Using a wooden spoon or spatula, gently toss the rice and chorizo through the mixture and spread evenly across the bottom of the pan.
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Pour saffron-infused stock over the rice mixture. Season to taste with salt and pepper and bring to a boil. Once boiling, lower the heat to low and nestle the octopus pieces and shrimp in the rice.
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Tent pan with foil and simmer over low heat, without stirring, until the rice is al dente, and the liquid is absorbed, about 15 minutes.
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Lift a corner of the foil after 10 minutes to make sure the liquid has not fully evaporated. If it dried out at any point, add a 1/2 cup of water at a time until the rice is cooked. It should be firm but not hard or crunchy.
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While the paella is simmering, in a separate large skillet, heat 2 tablespoons of olive oil until shimmering. Season the chicken thighs with salt and pepper, add them to the skillet and cook over high heat until cooked through, about 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and cover with foil.
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In the same skillet over medium heat, add the wine and water combination and arrange the clams and mussels so they are not crowded and able to open when steamed. Let the shellfish steam until all are opened, adding more liquid if it evaporates. The steam time will vary on the size of the clams. Larger clams may take up to 10 minutes.
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Remove the clams and mussels to a bowl as they open. Discard any that do not open after 8 to 10 minutes.
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After the paella has cooked 15 minutes, add the chicken and shellfish to the pan. Top with the peas and continue to cook until the rice is sufficiently done, about another 10 minutes. The paella is finished when the rice is chewy al dente but does not stick in your teeth and has formed a crispy layer against the pan.
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NOTE: A few burnt bits of rice are totally acceptable, even quite desirable, but try not to let the bottom become burnt to a crisp!
Shawnie’s notes
Always buy several extra mussels and clams, in case a few don’t open in cooking.
From Shawnie's class “Spanish Paella” (also taught in Paella and Basque Cheesecake)
