In The Kitchen With Ken: Paella
Instructions
Place an 18.5-inch paella pan on grill, directly over the coals. Once the pan is hot, add a little olive oil to it. Next add the chicken thighs, and sear both sides until done. Remove chicken from pan. Add the onions, bell pepper and garlic, and satue until the onions are clear. Next, add the chorizo, roasted poblano and bell peppers, tomatoes and tomatillos, and cook for about 5-10 minutes. Add the arroz blanco, paprika, saffron, salt and pepper. Stir everything together well and add 4.5 cups of hot chicken broth. Place the chicken thighs back into the pan and let the rice start cooking. Once the chicken broth cooks down, add more broth as needed. Keep a close eye on your rice -- you want to create a little crust on the bottom of the pan, but not to the point that it burns. When rice is cooked about halfway, add the peas and seafood to the top of the dish and let it steam. When the seafood is finished cooking, serve paella hot, right from the pan, with a few lemon wedges.
