Leku Ona’s Paella Mixta

• 400 g Paella Rice

• 1 L Chicken or Beef Stock

• 100 g Calamari Tubes

• 15 ea. 16/20 Shrimp Peeled Tail On

• 1 lb Fresh Manila Clams

• ¾ lb Fresh Black Mussels

• 1.5 Pound Chicken Thighs

• 8 oz Sliced Chorizo

• 2 Tbsp Minced Garlic

• 1 Green Bell Pepper

• 1 Red Bell Pepper

• 1 Cup Tomato Purée

• 2 Tbsp Pimentón de la Vera (Dulce)

• Olive Oil

Paella is made in a round steel pan that has a low profile and a large surface; the bottom and walls are very thin and don’t distribute the heat evenly. A heat source is placed in the center and the ingredients are cooked in that spot, then pushed to the sides of the pan to cook the next ingredient without having to take it out of the pan. Paella is a one pot meal and is traditionally cooked outside on a vine trimmings fire.

➤ To cook Leku Ona Paella, begin by adding a layer of extra virgin olive oil to the pan. If you are using a paella pan, the oil should make a small puddle just in the center of the pan, large enough to sear the chicken thighs. If using a pan like a stainless steel rondeau or a sauté pan, add two tbsp of oil, then sear the chicken thighs starting skin side down. Flip when they are golden brown and cook for another few minutes—they don’t need to be fully cooked as they will finish cooking in the broth.

If cooking in a paella pan, push the chicken outside of the heat source towards the sides of the pan; if cooking in a regular pan, remove the chicken onto a plate and reserve. Add the calamari chopped into small pieces, cooked until most of the water has been released. Add the sliced peppers and chorizo and sauté for a few minutes.

Make a well in the center of the pan. Add more oil if needed and add the pimentón, letting it bloom for just a few seconds. Be careful not to let it toast or burn, as it will give a very bitter taste. Add the garlic and tomato and mix it well. Add the chicken or beef stock to the pan and bring it to a boil.

Season the broth as it boils. Note that since you still need to add the rice, the broth will need to taste slightly salty. Add the rice and bring back to a boil. Taste the paella for the last time; after this, you won’t be able to make any corrections if needed. Add or rearrange the chicken thighs around the pan; arrange the rest of the seafood in a visually pleasing way.

You may need to turn the shrimp halfway through cooking. As soon as the rice is added and comes back to a boil, the paella will take 18 minutes at medium heat to cook. Bubbling should be happening all around the pan; do not stir the paella. Cover with a thin towel or tablecloth and let rest for at least 10 minutes. Garnish with lemon wedges and enjoy!