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1
Remove the tenderloins (small muscle on the underside) from the chicken breasts.
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2
Cut the chicken breasts in half lengthwise.
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3
Cut all the chicken into 1 1/2-inch pieces.
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4
Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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5
Heat the oil in a large ovenproof pot over high heat.
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6
When the oil is almost smoking, add the chicken.
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7
Cook until well browned on 2 sides, turning once, 6 to 7 minutes total.
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8
Add the sausage to the pan.
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9
Cook for 10 seconds.
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10
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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11
Add the shrimp to the pan, stir once then cook for 2 to 3 minutes.
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12
Stir in 1 1/2 teaspoons paprika and the oregano.
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13
Pour the mixture onto a baking sheet to cool.
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14
Return the pan to high heat.
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15
Add onions, carrots, and celery.
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16
Pour the juices from the baking sheet into the pan.
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17
Reduce the heat to medium-low.
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18
Cook until the vegetables are soft, but not brown, about 10 minutes, stirring occasionally.
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19
Preheat the oven to 350 degrees F.
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20
Raise the heat to high.
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21
Add 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 teaspoons paprika.
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22
Cook for 2 minutes, stirring occasionally.
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23
Add the rice.
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24
Stir to evenly coat the grains with oil.
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25
Cook for 1 minute.
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26
Add the stock and bring it up to a simmer.
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27
Add the tomatoes and stir to incorporate.
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28
Sprinkle in the saffron.
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29
Taste and adjust the seasonings, if needed.
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30
Cook until the liquid comes back to a simmer.
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31
Cover and put the pan in the oven.
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32
Cook for 15 minutes.
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33
Remove the pan from the oven.
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34
Return the chicken, sausage, and shrimp to the pan.
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35
Cover the pan again and put it back in the oven to cook for an additional 10 to 15 minutes until everything is warm.
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36
Serve the paella warm with a bowl of pepperoncini on the side.
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37
Invite guest to add a couple pepperoncini to the servings and drizzle some of their vinegar on the paella.
