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Paella tips:
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1.
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The rice should be a medium grain such as Bomba, Valenciano, Goya or Arborio.
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I used the latter as it is widely available.
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2.
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The pan should be a traditional paella pan which is wider rather than deep with small sloping sides.
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The key to making paella is that the rice is touching the surface of the pan so pans grow in width not depth.
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I used a 16 pan.
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3.
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The heat source.
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You want as much of the pan to be in contact with the heat source.
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Therefore we had it over two burners.
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You could also use your BBQ grill or an outdoor grill.
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4.
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The sofrito is the mixture of aromatics you use.
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Tomato, onion, garlic and any other herbs you may want to add.
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5.
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The cooking liquid.
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In Spain they frequently use water but I always like the flavour of a broth.
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I recommend a sodium reduced chicken broth or a homemade stock.
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You could even boil the shells of the shrimp and use that as a broth.
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Lets get started!
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In a small bowl, stir saffron into broth and let it sit for 10 minutes.
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Set aside until the saffron broth is required later in the prep.
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Sprinkle salt over the chicken.
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In a 16 paella pan heat 1 tablespoon of oil over medium-high heat and add the chicken.
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Cook the chicken until browned, stirring frequently.
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Transfer chicken to a platter with the pan juices.
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Add another tablespoon of oil and cook onion and celery over low heat until onion is translucent, 8-10 minutes.
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Stir in garlic and tomato paste let cook for 30 seconds.
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Stir in rice and cook stirring for 1 minute.
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Add the saffron broth, 1 cup water and paprika if using.
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Cook 10 minutes then add chorizo and the chicken with its juices.
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Cook over medium low heat for another 20-30 minutes.
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If needed add more water mixed with a little tomato paste.
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You may need 1/4 to 1/2 cup more water plus a dash of tomato paste.
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Just make sure the rice is tender but also that there is no liquid left at the end.
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Add shrimp in the last 5 minutes of cooking.
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Sprinkle parsley on top and serve in the pan.
