Paella w/ Chicken + Artichokes

Ingredients: short-grain white rice, vegetable stock, organic chicken breast, artichoke hearts, soy chorizo, paprika, New Mexico red chile, saffron threads, shiitake mushrooms, dried mushroom medley, yellow onion, garlic cloves, diced canned tomatoes, lemons, fresh Italian parsley, kosher salt, black pepper, extra virgin olive oil

* * *

I've been dying to make a paella for the longest time and finally got a paella pan (for Christmas). I based my first paella venture on a recipe by José Andrés; I thought it was essential to find a Spaniard to provide a solid foundation for a good quality paella! The original recipe called for shellfish, other seafood, and pork-based products; I improvised as the dinner party I was attending had guests who couldn't eat either shellfish or pork. I love artichokes and thought I'd throw those on in lieu of mussels and found an awesome soy chorizo at Trader Joe's (it tastes exactly like the real chorizo!).

It was first necessary to saute the chicken and chorizo in the paella pan and cook it through, set aside, and then saute the mushrooms and artichoke hearts in the same pan, setting this aside in the same bowl. Earlier on, I hydrated the dried mushrooms in a separate bowl with some boiling water. I then set aside about 2 cups of this "mushroom broth" (to be used later). I used the dried mushroom medley from Trader Joes which is a really quick - yet gourmet - solution to any dish.

In the paella pan, add the onions and garlic and cook until translucent and add the uncooked rice. I stirred it around for about 1 minute and added about 2 cups of the mushroom broth, the diced canned tomatoes, the New Mexico red chile (ground in a mortar/pestle), paprika, and saffron threads. These spices are key ingredients! No shortcuts! The saffron is a bit pricey, but definitely worth it - a paella isn't a paella without saffron. 

Bring to a low boil and add the chicken, chorizo, mushrooms, and half of the artichokes sauteed earlier (set aside about 8-10 artichokes) - reduce heat to low and simmer. Make sure the paella is patted down in an even layer and add the reserve artichoke hearts in a circular pattern. 

At this point, the paella becomes a bit tedious as it will take the next hour or so to cook. You will need to add 1/2 cup of vegetable broth every 10 minutes for the next 30 minutes. Then, switch to boiling water every 10 minutes for the next 30 minutes (or, veggie stock for three times and boiling water for three times, every 10 minutes). Make sure you leave the paella uncovered while it cooks! You can snag a bite toward the end to taste-test; remember that the outer edges and surface of the paella may have some hard, crunchier bits of rice (it doesn't mean it's not cooked). 

Add fresh lemon wedges and freshly chopped Italian parsley upon serving. It's in typical Spanish tradition to serve with a nice dry Spanish white wine. Enjoy!