Name: Mushroom and Chicken Paella (Paella de Setas y Pollo)
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 servings
Cuisine: Spanish
Ingredients: 3 cups chicken stock, preferably homemade, or as needed; Salt to taste; Pinch of saffron threads; 2 cups Spanish or Arborio rice; ½ cup tomato puree; ½ cup dry white wine; 2 teaspoons pimentón (Spanish smoked paprika) or other paprika; ½ pound fresh mushrooms, preferably mixed; ½ pound chorizo or other dry sausage; 1 bay leaf; Small handful of dried porcini; 6 bone-in, skin-on chicken thighs; 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 3 garlic cloves, chopped

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Paella isn’t always bright yellow rice studded with overcooked seafood—-it’s not even always made with seafood. Here’s a great version made with chicken, chorizo, and mushrooms that I learned from Spanish chef Jose Andres, based in Washington, DC. It’s a hearty one-dish meal impressive enough for any company.

Ingredients

Small handful of dried porcini
2 tablespoons extra virgin olive oil
6

Method

Soak the dried mushrooms in hot water to cover. Put the oil in a 12-inch skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about

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