Heirloom Tomato Broth Paella
If you plan to make paella on the grill you can be pretty certain that it will rain, so turn on that oven to 400 degrees. Note, I was lucky enough to be visiting friends in Maine who have a lovely garden and we had beautiful scapes available, and Bar Harbor clam juice. If you do not have these ingredients available just improvise.
Season the chicken pieces with salt & pepper. Heat olive oil in a heavy pan and brown the chicken. Remove the chicken from the pan when brown and set aside.
Brown the chorizo slices in the same pan that you have cooked the chicken in. Set the pan aside to cool.
Combine the clarified tomato broth and the clam broth in a pan to heat, when hot add the saffron.
Add the chopped onion, garlic, and garlic scapes to pan in which you cooked the chicken and sauté for about 3 minutes, until they have softened.
Add the rice to the pan and stir well to coat the rice. Stir in the shrimp, peas and chorizo. Add the hot stock and saffron mixture to the pan. Add the clams, and then the chicken pieces to the pan.
Cover the pan and place in the oven ( remember it’s raining and you can’t grill) for 40 minutes until the liquid has all been absorbed.
1large pinch of saffron
216 oz bottles of Tomato Bliss Clarified Tomato Broth
48 oz bottles of Bar Harbor Clam Juice
1lb. chicken thighs
1ib. chicken breasts
1lb. chorizo, sliced
1small onion, chopped
1bunch garlic scapes, chopped
1tbsp. garlic, chopped
4cups bomba rice (or other short grain rice)
1.5lbs. jumbo shrimp, peeled, cleaned, and deveined
2dozen littleneck clams
salt and pepper