Kim and Whit Hanks' "All in the Family" Paella


Feeds 18-20 • Photography by Melanie Grizzel
Special equipment: 22-inch paella pan

Fairly difficult

Kim and Whit Hanks' "All in the Family" Paella


For 1 Batch(es)


  • 1 1/2 cups olive oil, divided
  • 1 pound(s) Spanish chorizo links, chopped
  • 2 pounds boneless chicken thighs, cubed
  • 2 pounds pork loin or rabbit, cubed
  • 8 cups chicken broth
  • Couple pinches saffron threads
  • 1 large onion(s), chopped
  • Coarse salt, to taste
  • 1 head(s) garlic, peeled & chopped
  • 4 cups Calasparra, bomba or cebolla rice
  • 2 pounds shrimp, peeled
  • 2 pounds live clams in shell
  • 1 pound(s) chopped clams
  • 1 8-oz. jar piquillo peppers, drained & sliced
  • 1 8-oz. jar artichoke hearts, drained, halved or quarted
  • Smoked paprika (optional)
  • French green beans (optional)
  • Mussels (optional)

Kim and Whit Hanks' "All in the Family" Paella Directions

  1. Begin by seasoning the paella pan with olive oil. Bring the pan to high heat, then drizzle in a dash of olive oil and add in the chopped chorizo. Quickly sear until it “bleeds” (the oil turns red). The meat should be warmed but not cooked entirely.
  2. Remove the chorizo from the pan and place in a large bowl. Add more olive oil to the pan and add the diced chicken. Quickly brown, but do not cook all the way through. Remove the chicken and place into the bowl with the chorizo.
  3. Add the pork or rabbit to the pan, sear and remove to the bowl, as well. Reduce the heat to medium. Meanwhile, in a large pot, bring the broth and saffron to a boil.
  4. Back at the hot pan, add the onions and salt, to taste. Cook for roughly 3 minutes, then add the garlic. Continue to cook until the onions are translucent—approximately 6 minutes. Remove the onions and garlic to another separate bowl.
  5. Raise the heat to medium high. Add more oil to the pan, pour in the dry rice and toast for 3 minutes—stirring to make sure all grains are covered with oil. Add the boiling broth to the rice and bring the mixture to a slow boil.
  6. Once the rice mixture is at a boil, reduce the heat to medium-low and begin to add in the meats—placing them evenly around the pan. Arrange the remaining ingredients around the pan—making sure to place the clams and mussels (if using) downward to steam open.
  7. Cover the pan with foil, keeping a tight seal to hold in the steam. Cook for 25 minutes on medium-low heat. Turn the pan ¼ clockwise every 5 minutes or so to cook evenly and prevent hot spots.
  8. After 25 minutes, gather your guests around and peel off the foil for “the reveal,” then cover the dish with a large dry cloth to absorb any excess steam. Leave covered for 10 minutes, remove any clams or mussels that didn’t open, then serve.


Thursday, 08 March 2018
But what does one do if, as I am, one is deathly allergic to all sorts and conditions of shellfish? ...
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- Sam W


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