Paella Campesina


1 pound chicken wings
1 1/2 pounds skin-on, boneless chicken thighs, fat trimmed
1/2 cup Spanish chorizo, thinly sliced
3 Spanish onions
1/2 cup sliced carrot
1/4 cup fresh or frozen peas (thawed if frozen)
2 tablespoons thinly sliced piquillo peppers
6 sprigs thyme
3 celery stalks
3 fresh bay leaves
Kosher salt
1 tablespoon saffron threads
2 tablespoons smoked Spanish paprika
2 cloves garlic, thinly sliced
1 tablespoon minced garlic
1 tablespoon vegetable oil
2 tablespoons extra-virgin olive oil
12 black peppercorns
1/2 cup ketchup
1/4 cup tomato paste
2 large red bell peppers, thinly sliced
1 1/4 cups Calasparra rice (or other paella rice)
1/4 cup chopped pitted kalamata or black olives


  • Serving Size:
  • Cook time:
  1. To make the stock: combine 6 thyme sprigs, 2 fresh bay leaves, 1 cup of chopped Spanish onion, 12 black peppercorns, 1/2 cup sliced celery, 1/2 cup carrot, and 1 pound of chicken wings in a large pot and add water to cover.
  2. Over medium heat, uncovered, bring the stock to a simmer, for 45 minutes.
  3. Add saffron and let simmer 15 more minutes.
  4. Pour the stock through a fine strainer and discard the solids.
  5. In a separate large pot: add 1 quartered onion, 1 fresh bay leaf, 8 cups of water, and 2 sliced stalks of celery and let simmer over medium heat.
  6. Add 1 1/2 pounds of skin-on, fat trimmed, boneless chicken thighs and poach them gently until they are tender.
  7. Remove the chicken from the pot and retain the poaching liquid.
  8. Let the chicken cool slightly, then discard the skin and shred the meat.
  9. In a blender: add 1/4 cup tomato paste, 1/2 cup ketchup, 2 tablespoons of smoked Spanish paprika, plus 2 strained cups of the reserved poaching liquid and puree until smooth.
  10. In a separate large skillet: heat 1 tablespoon of vegetable oil over medium heat and add 1 thinly sliced onion, 2 thinly sliced large red bell peppers, plus 2 cloves of garlic, and cook until translucent.
  11. Add the pureed sauce and stir until sauce thickens.
  12. Add the shredded chicken and stir to coat with the sauce.
  13. Season with salt and keep warm.
  14. Preheat the oven to 350 degrees F.
  15. Heat olive oil in a paella pan or large ovenproof skillet over medium-high heat.
  16. Add 1/2 cup of thinly sliced Spanish chorizo and cook for about 5 minutes.
  17. Add 1/4 cup diced Spanish onion and 1 tablespoon of minced garlic and cook until the onion is translucent.
  18. Add 1 1/4 cups Calasparra rice (or other paella rice) and stir to lightly coat with the oil. Stir in 1/4 cup fresh or frozen peas (thawed if frozen), 2 tablespoons thinly sliced piquillo peppers, 1/4 cup chopped pitted kalamata or black olives, the chicken mixture and the saffron chicken stock.
  19. Season with salt.
  20. Bake until the liquid is completely absorbed.
  21. Remove from the oven, cover, and let rest.
  22. Serve in the pan.