THE RECIPE

Serves 6

• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 3 large, ripe tomatoes
• 1 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
• ¼ teaspoon saffron threads
• 1½ pounds chicken thighs,
• preferably boneless and skinless, chopped into bite-size pieces
• Kosher salt, freshly ground black pepper
• ½ pound mixed mushrooms, such as shiitake, portobello, cremini and oyster, cut into large dice
• 4½ cups chicken stock
• ½ cup dry sherry
• 2 cups Calrose rice
• 10 blanched almonds, ideally
• Marcona
• 1 clove garlic
• ½ bunch of Italian parsley
• ½ cup frozen peas

1. Slice tomatoes in half, and grate each on a box grater over a bowl. Discard skins; set pulp aside.
2. Heat 2 tablespoons olive oil in a large pan over high heat. Lightly season chicken pieces with salt and pepper, and brown on both sides until deep golden. Remove chicken from pan and set aside.
3. Fry mushrooms until browned in oil and chicken fat. Set aside.
4. Set 18-inch paella pan over two burners at high heat on the stove top, and heat 1/3 cup olive oil. Add tomato pulp and cook until darkened, about 5 minutes. Add paprika and saffron, and cook for about 1 minute. Add chicken pieces and mushrooms; add sherry and cook until evaporated. Add chicken stock; bring to a boil.
5. In a food processor or mortar, puree parsley, garlic and almonds, with a tablespoon or two of water until smooth and stir into pan.
6. Sprinkle rice across the pan and stir until the grains are submerged, then don't stir again. Cook on high heat for 10 minutes, rotating the pan on the two burners to distribute heat. Using a small spoon, test rice and stock and add salt as needed. Reduce heat to medium-low and continue cooking for 6 minutes. Test rice again. If it is still hard, continue cooking for 2-4 more minutes.
7. In the final 2 minutes, sprinkle frozen peas over the top and return heat to medium-high, listening for a crackling sound to ensure the bottom is toasting but not burning. Remove from heat, cover with paper towels and let sit for 5 minutes.
8. Use a metal spoon to scrape toasted rice from bottom of pan and serve.