Spanish Paella with Truffle Salmorra
Cook Time 🍳
Spanish Paella with Truffle Salmorra Recipe This is one of the best traditional and delicious recipe for paella you will find online.
- 3 cups broth ❄
- ½ cup water
- 1 pinch saffron
- 1 bunch asparagus ❄
- 1 lemon
- 1 pound boneless, skinless chicken thighs ❄
- ¼ cup olive oil
- 1 packet Balinese Truffle Salt
- ½ pound shrimp ❄
- 3 ounces salmorra sauce ❄
- 1 cup bomba rice
- Cutting board
- Medium pot
- Wooden spoon
- ½ cup measure
- Aluminum foil
- Paella pan or large saute pan
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
In a medium pot over medium heat, stir together the chicken broth and ½ cup water. Bring to a boil, then remove from the heat add the saffron. Allow the saffron to bloom off the heat.
- Meanwhile, snap off the woody ends of the asparagus. Slice off the tips, then slice the stalks into thin rounds.
- Cut the lemon into wedges.
- Dice the chicken into 1-inch pieces.
HOW TO COOK 🍳
Heat the paella pan over medium-high heat.
- Add half of the olive oil and heat until shimmering.
- Season the chicken with Balinese Truffle Salt, then add to the hot oil. Brown on all sides and then remove the chicken from the pan and set aside.
- Add the remaining olive oil to the pan and brown the shrimp, in its shell, on both sides. Remove from the pan and set aside.
- Turn the heat to medium-low and add the salmorra. Stir for a few minutes to lightly brown the salmorra, then add the rice. Continue stirring until the rice is coated with the salmorra; about 2 minutes.
- Add the hot stock to the pan, along with a pinch of Balinese Truffle Salt. Allow the rice to boil, stirring constantly, for 5 minutes.
- Turn the heat down to maintain a gentle simmer. Spread the chicken on top of the rice, along with any of its juices.
- Simmer for 10 minutes. Don't stir!
- Top with the shrimp and asparagus. Turn the heat to medium-high and seal the pan with aluminum foil. Cook, covered in foil, for an additional 2-3 minutes.
- Portion up the paella and enjoy with wedges of lemon! Don’t forget to scrape up the socarrat and share with everyone!