Anticiplate

Paella is a dish that originated in Spain. However, this recipe uses ingredients that you would not usually see in a traditional Paella dish. Don’t skimp on adding the saffron threads. The threads seem expensive, but they will last a long time, and you don’t need much of the saffron to give the Paella it’s unique flavor. 

Prep time: 15 minutes

Cook time: 45 minutes

Serves 3 to 4 (depending on the hunger level)

1 large leek, white and tender green parts only, halved lengthwise

Extra virgin olive oil

1/2 butternut squash, peeled and cut into a 1 inch dice

Kosher salt and fresh ground pepper

6 boneless chicken thighs, with skin (if you prefer)

1 small sweet yellow onion, finely chopped

1 link chorizo sausage, cut 1/4 inch thick

1 small pinch saffron threads, crumbled

1/4 tsp. cayenne pepper

1 c. Spanish Paella rice (Valencia)

2 c. chicken stock, warmed (plus more to moisten paella)

1/2 14 oz. can diced tomatoes, drained of juices

8 swiss chard leaves, stems removed and leaves roughly chopped

Preheat oven to 425 degrees.  Brush leek with a small amount of olive oil and season with salt and pepper. Toss cubed squash in 1 tsp. olive oil and season with salt and pepper. Place both vegetables on a baking sheet (leeks cut side down) and cook for 17 minutes or until just tender. (Set aside until ready to use and lower oven heat to 350).

Meanwhile, heat a large, deep skillet or paella pan over medium high heat.  Add 1/2 tbsp. olive oil. Season chicken with salt and pepper on both sides. Place chicken, skin side down, and cook for 5 minutes on each side or until chicken in golden brown. Transfer to a plate.  

Put chicken stock in a small sauce pan and heat over medium-high heat. Drain fat from the chicken skillet, leaving brown bits from chicken. Add 1 tbsp. olive oil and the onion to the pan. Cook over low heat until onion is softened, around 5 minutes.  Add the cayenne and saffron to the pan and saute for 30 seconds. Add chorizo and cook over medium heat for 2 minutes. 

Then add rice and 1 tsp. kosher salt and stir into onion mixture, cooking the rice for 2 minutes or until toasted. Add warmed stock, tomatoes, chard, leek, and squash. 

Place the chicken into the rice, skin side up and let simmer for 3 minutes over low heat.  Transfer to the oven and bake for 30 minutes, or until stock is absorbed. If the edges of the paella look dry, add more stock to the sides to keep rice moist. 

Remove Paella from the oven and cover with a clean kitchen towel and let rest for 10 minutes. Serve immediately.