Directions

1. Prep

2. Place the broth and ½ cup of water into the 2 qt sauce pot and bring to a boil; once boiling remove from heat.
3. Add the saffron to the pot and let it bloom.
4. Remove the chicken from the packaging and dice into 1” pieces.
5. Remove the woody ends of the asparagus, cut off the tips, and slice ½ cup of thin rounds.
6. Cut the lemon into wedges.

7. To Cook

8. Add half of the olive oil and heat until shimmering.
9. Add the chicken and brown on all sides and then remove the chicken from the pan.
10. Add the rest of the olive oil and brown the shrimp, in the shell, on both sides. Once browned, remove from the pan.
11. Turn the heat down to medium low and add the salmorra and rice and cook until dry and the rice is coated with the salmorra; about 2 minutes.
12. Add the hot stock to the pan and a pinch of Balinese Truffle Salt.
13. Boil the rice for 5 minutes while stirring with a wooden spoon.
14. After boiling for 5 minutes, reduce the heat to a simmer and add the chicken to the top of the rice.
15. Simmer the rice for 10 minutes. Do not stir!
16. Add the shrimp and asparagus on top, turn the heat up to medium high, cover the pan with aluminum foil, and cook for an additional 2-3 minutes.
17. Turn the heat off and allow the rice to sit for 5-10 minutes off of the heat.
18. Right before serving, place the pan back over medium high heat for 1-2 minutes to get that crispy socarrat. Portion up the paella and enjoy with wedges of lemon! Don’t forget to scrape up the socarrat and share with everyone!
19. 
    

    To Make the Salmorra

20. Heat the olive oil over medium low heat and gently sauté the garlic until soft.
21. Add the tomatoes, smoked paprika, Nora pepper, sugar, and a pinch of Balinese Truffle Salt.
22. Gently simmer the salmorra sauce for 45 minutes.
23. Remove the sauce from the heat and whisk in the chopped black truffle.

24. Adjust the seasoning with Balinese Truffle Salt.