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moorish paella

Chicken

Moorish Paella

I love paella because it is a little more hearty and cozy than a lot of pasta dishes but just as versatile--you can pretty much fill the dish with whatever you have on hand. I came up with this recipe after a dinner party left me with a few lamb sausages, lots of spices and half a can of harissa I did not want to waste. - NWB —NWB

Ingredients

  • 4 bone-in skin on chicken thighs
  • 4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage)
  • 1/2 head of cauliflower cut into pieces
  • 1 teaspoon caraway, ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon harissa
  • 2 cups Arborio (or other short grain) rice
  • 8 ounces tomato sauce
  • 3 cups chicken stock
  • 1 pinch salt, more to taste
  • 1 small onion, diced
  • 1 garlic clove, diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dry wine (I used a rose)

Directions

  • In the morning place the chicken thighs in a plastic bag or bowl with a generous amount of salt to brine in fridge all day or at least 1 hour. Mix ground spices together in bowl with pinch of salt.
  • Cut sausage into discs and brown on each side in pan. You can leave them in links to brown as well, I prefer to cut them before cooking. Remove sausage onto paper towel lined plate and let cool. Leave fat in pan. Turn off heat if you need a few minutes to prepare next step.
  • Remove chicken from refrigerator and pat dry. Use the sausage fat and add olive oil if you need more. Over medium-high heat brown chicken skin side down for 3-5 minutes or until rich brown, turn over and brown for 2 more minutes. Remove chicken to plate with sausage.
  • Add olive oil as needed and onion to pan and cook about 3 minutes. Add dash of salt and a spoonful of the spice mixture. Add garlic and cook for 1 minute. Add cauliflower and cook for 5 minutes. Add more of the spice mixture.
  • Add wine and scrape bottom of pan for any bits. Cook for a couple of minutes. Add sausage and harissa and stir until harissa is well incorporated. Add tomato puree and cook for 5 minutes. Add more spice mixture.
  • Add rice and distribute evenly across the pan. Add chicken. Add chicken stock. Add the rest of the spice mixture and season with salt. Bring to a boil and reduce to a simmer. Cook until rice is cooked through--I find this varies depending on the stove top--20-30 minutes. You can cover the pan if it is taking too long to cook. After it is done cooking let sit off the heat for 2-4 minutes. Serve.

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