Chicken and Mushroom Paella
by Jos Andres of Washington, D.C.'s Jaleo
Taken from Tapas: A Taste of Spain in America
2 tablespoons extra-virgin olive oil
2 chicken legs, cut into small pieces (this is where I went wrong - pieces not small enough. Learn from my mistake ...)
1/2 pound fresh wild mushrooms
3 ounces green beans cut into 1-inch pieces
1/2 garlic clove, peeled and finely chopped (about 1 tbsp.)
2 tablespoons chopped jamon serrano (Spanish cured ham)
1/4 cup dry white wine
1/4 cup sofrito
1 quart chicken stock
1 pinch saffron threads
1 bay leaf
1 tablespoon salt
1 1/2 cups Spanish Bomba or Calasparra rice (neither of which I could find) or Arborio rice
Heat the olive oil in a pan over high heat. Add the chicken and saute until it is very brown on all sides, about 8 minutes. Remove and set aside.
Add the mushrooms to the pan and saute until they are golden, about 3 minutes. Add the green beans and the garlic, and cook for 3 minutes. Return the chicken to the pan, along with the pan.
Pour in the white wine and cook until it is reduced by half, about 1 minute. Add the sofrito and cook for 3 minutes. Pour in the chicken stock and bring to a boil. Crush the saffron and add it to the pan, along with the bay leaf. Season with the salt. (The chef says to make sure it's just a little salty, because when you add the rice, the dish will balance itself out.)
Add the rice, taking care to spread it evenly around the pan. Cook for 5 minutes on a high flame, stirring frequently with a wooden spoon. You'll see the rice floating around the pan. If it's not, add an extra 1/2 cup of stock or water.
Reduce the heat to low and cook at a slow boil for 10 minutes, or until the liquid is absorbed. Never put your finger or a spoon into the paella during this cooking, or the rice will cook unevenly.
Remove the pan from the heat and let it sit for 3 minutes. The stock should be absorbed by the rice and there should be a nice shine to the top of the paella. Serve immediately.