Paella

adapted from: "Taste", David Rosengarten

1 tbsp olive oil
1/2 lb chicken thighs, chopped into small bite-sized chunks
4 oz chorizo sausage, sliced thin (European Deli has them)
2 large or 4 small shallots, minced
3 medium garlic cloves, minced
2 oz string beans, cut in 1/2 inch lengths
1/2 of a roasted red onion, chopped
1 cup arborio rice
1/2 cup finely chopped fresh cilantro
2 cups rich chicken stock
1/2 tsp saffron threads
1 tsp mild paprika
1/24 tsp cayenne pepper (depends on paprika potency)
12 large canned snails
1 large roasted red pepper
1/2 lb red snapper

Salt and pepper, to taste

• Roast 1/2" red onion slices for 45 minutes at 450F if not already roasted. Chop.
   
• Heat oil in large non-stick skillet. Season the chopped thighs well with salt and pepper. Cook in oil for a minute to two, to brown lightly.
   
• Add chorizo, toss and cook for 1 minute.
   
• Add garlic, shallots, beans, and roasted red onion. Toss. Add rice and half of the cilantro, mix to coat with oil. Cook for 1 minute, until the edges of the rice become translucent.
   
• Add the stock, saffron, paprika, and cayenne pepper. Bring to a boil; cover and simmer for 15 minutes. Meanwhile, slice the red pepper and the red snapper into long, 1cm wide strips.
   
• Briefly uncover the rice. Add the fish and pepper stripes on top in an attractive pattern (e.g., radially). Scatter the snails on top. Press everything lightly into the rice. Cover and simmer another 10 minutes.
   
• Confirm that the fish is cooked. Top with the remaining cilantro. Serve.
   

Serves 4 as a main-course.

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