Mexican paella with shrimp, mussels and chorizo

Rick Bayless · ♥ 601 likes · 17.4K views · 24 min video

Read about thighs in the BrightCulinary Book

Mexican paella with shrimp, mussels and chorizo, from the video

Timestamp

Ingredients

Method

Techniques

1 gallon broth
salt
3 lb Mexican chorizo
10 whole poblano chilies
4 whole big white onions
2 heads heads of garlic
2 can fire-roasted tomatoes
8 lb medium grain rice
30 whole chicken thighs
1 bottle olive oil
4 lb shrimp
7 lb mussels
2 bags peas
flat leaf parsley

Build a semicircular brick ornillo six courses high to support the paella pan over a wood fire, with the bricks not too far under the pan.

Wood fire and building the ornillo

Chop the onions and garlic; roast, peel and chop the poblanos; heat the broth.

Building the paellaSearing Read

Sear the chicken thighs in olive oil in the pan until browned.

Add the chorizo and cook about 10 minutes; add the chopped onions.

Add the roasted poblanos, the tomatoes and the eight pounds of rice.