" Wedding Date, The" Tailgate Paella

Stop what you are doing and grab your tailgating gear. We’re off to AT&T Park in San Francisco for some "Tailgate Paella."

Special thanks to AT&T Park.


  • 5 cups rich chicken stock or low salt chicken broth
  • 1 small pinch Spanish saffron (about 12 threads)
  • 3 ponds chicken thighs cut in half (bone in)
  • Sea salt and freshly ground black pepper, to taste
  • 1 head of garlic, plus 2 cloves garlic, sliced thinly
  • 1 Spanish chorizo, sliced thick
  • 4 medium artichokes, trimmed of all tough outer leaves, chokes and stems and cut into eighths
  • 20 green beans, trimmed and halved if large
  • 2 ripe red bell peppers, roasted, peeled and sliced into strips
  • 1 large, ripe tomato, grated or peeled and minced fine
  • 1 medium onion, grated or minced fine
  • 2 cups Spanish Bomba rice (preferred), or Arborio rice or medium grain rice
  • 1 pound of U12 shrimp, peeled and deveined with tails intact
  • 1 pound of Prince Edward Island mussels

Season chicken with sea salt and black pepper and set aside.

Toast saffron in a dry sauté pan over low heat for 3 minutes, remove from heat and let sit another 5 minutes. Crush the saffron with a mortar and pestle or the back of a spoon into small pieces. Add a cup of simmering chicken stock and let the mixture infuse for 10 minutes, and then add it back to the large pot of stock.

Heat a 16” paella pan or very large, shallow skillet over medium high heat, if possible using 2 burners for more even heat. (Or better yet, heat the pan over a bed of hot coals directly on the grate of a barbecue or fire pit).

Add olive oil and brown the chicken pieces on all sides, about 20 minutes and remove to a platter. Add the head of garlic, sliced chorizo, artichoke quarters and green beans. Sauté about 15 minutes, stirring often until lightly browned. Transfer everything to the platter with the chicken.

Pour off all but a tablespoon or two of fat and add the grated onion and garlic slices. Sauté until softened and golden and then add the grated tomato and the paprika. Cook the tomato-onion mixture until the juices have evaporated and it is beginning to thicken, about 5 minutes depending on the heat. The color should begin to turn from bright pinkish red to a dark brownish red.

Add the rice and cook 2 minutes, stirring often, until it is evenly coated with the mixture and then spread rice out evenly and add the chicken, chorizo and sautéed vegetables. Add all but 1/2 cup of the simmering broth (making sure all the rice is fully submerged) and arrange the roasted pepper strips over the top. Cook for 12-15 minutes (the liquid should be mostly evaporated – add the remaining stock if it evaporated too quickly) and then reduce heat. Add the shrimp and the mussels pointing downward so the juices mingle with the paella juice as the mussels cook and open. Cover with foil and continue cooking 5 minutes. Remove from heat and allow to rest, covered, for an additional 10 minutes.

Place paella in the center of the table with lemon wedges for garnish and serve right from the pan. Delicious!

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