Saffron Paella with Shrimp

Method

1. 1

   Salmorra Sauce. 1. Heat the olive oil over medium-low heat and gently saute the garlic until soft. 2. Add the tomatoes, smoked paprika, ñora pepper, sugar, and a Pinch of truffle salt or flaky sea salt. 3. Gently simmer the salmorra sauce for 45 minutes. 4. Remove the sauce from the heat and adjust the seasoning with truffle salt or flaky sea salt. 5. Blend and reserve.

2. 2

   In a medium pot over medium heat, stir together the chicken broth and ½ cup water. Bring to a boil, then remove from the heat add the saffron. Allow the saffron to bloom off the heat. Meanwhile, snap off the woody ends of the asparagus. Slice off the tips, then slice the stalks into thin rounds. Cut the lemon into wedges.

3. 3

   Dice the chicken into 1-inch pieces. Heat the paella pan over medium-high heat. Add half of the olive oil and heat until shimmering.

4. 4

   Season the chicken with truffle salt or flaky sea salt, then add to the hot oil. Brown on all sides and then remove the chicken from the pan and set aside. Add the remaining olive oil to the pan and brown the shrimp, in its shell, on both sides. Remove from the pan and set aside. Turn the heat to medium-low and add the salmorra. Stir for a few minutes to lightly brown the salmorra, then add the rice. Continue stirring until the rice is coated with the salmorra; about 2 minutes.

5. 5

   Add the hot stock to the pan, along with a Pinch of truffle salt or flaky sea salt. Allow the rice to boil, stirring constantly, for 5 minutes. Turn the heat down to maintain a gentle simmer. Spread the chicken on top of the rice, along with any of its juices. Simmer for 13 minutes. Don't stir!

6. 6

   Top with the shrimp and asparagus. Turn the heat to medium-high and seal the pan with aluminum foil. Cook, covered in foil, for an additional 3 minutes. Portion up the paella and enjoy with wedges of lemon! Don’t forget to scrape up the socarrat and share with everyone!