Paella-style skillet
I wanted to make paella and this is the closest I can get. It tastes different from what I’m used to, but in a good way.
While eating, I had a life-changing realization. What if I never really hated tomatoes as a child? I think I spent years holding a grudge against tomatoes and after eating this. I feel like I need to apologize to a tomato.
And when I add the romesco sauce 🥹… It tastes a little too healthy for someone with my background, but we’re evolving.
Ingredients
1 chicken stock cube
4 cups cooked rice preferrably a day old
1 medium yellow onion, diced
3 cloves garlic, minced
150g chicken breast
150g shrimp peeled and deveined
2 tomato diced
1½ tsp sweet paprika
¼ tsp turmeric
⅓ cup dashi granules
Salt, to taste
Parsley, to garnish
3 tbsp olive oil
Romesco Sauce
2 tomato halved
80 g carrot chopped
2 cloves garlic, peeled
65 g salted pistachios
1 tbsp tomato paste
1 tsp smoked paprika
¼ tsp chili flakes
1 tbsp lemon juice
½ cup olive oil
Pinch of sugar, only if needed
Salt, only if needed
Instructions
- Romesco sauce: Place the tomato halves cut side down in a hot dry pan or under the broiler for 8 to 10 minutes, until blistered and soft. Add the peeled garlic for the last 3 to 4 minutes so it softens and toasts lightly.
- Simmer the chopped carrot in water for 8 to 10 minutes until very soft. Drain well.
- Blend the tomatoes (skins and all), carrot, garlic, pistachios, tomato paste, paprika, chili flakes, and lemon juice until mostly smooth. Stream in the olive oil while blending.
- Taste before adding any salt, since the pistachios are salty. Add more lemon juice if flat, or a pinch of sugar if too tart. Let it sit for minutes so the flavors come together.
- Paella-style skillet: Dissolve the stock cube in ¾ cup hot water and mix with the dashi granules
- Heat the olive oil in a skillet over medium heat. Cook the onion and garlic with a small pinch of salt for 4 to 5 minutes, until soft.
- Add the chicken and paprika and cook 6 to 8 minutes, until browned.
- Add tomatoes and turmeric. Stir in and cook 3 to 4 minutes, until jammy.
- Pour in the dashi and stock mixture and simmer 4 to 6 minutes, until the chicken is cooked through and the liquid is reduced to a thick sauce.
- Add the rice. Break up clumps, fold it in gently, and spread it evenly. Heat through for 2 minutes, adding a splash of water or stock if it looks dry.
- Press the rice down and leave it undisturbed on medium-high for 3 to 4 minutes, until it crackles and the bottom turns golden.
- Add the shrimp. Tuck them into the rice, cover, and cook 3 to 4 minutes, until pink and just cooked through.
- Taste, adjust the salt, and top with parsley and romesco.