Making paella seemed impossible to me when I was young. But here it is. The idea is to braise chicken in enough stock to cook the rice! If you know how much water you need to cook medium grain rice, then you know how much stock to make. In a French cookbook, spices and herbs are called aromatics. Cooking releases the flavor of aromatic ingredients as perfume in your food. Oil and drippings are called fat. Aromatics and fat flavor the stock for this paella. The aromatics are saffron, paprika, the spices from the chorizo, and the vegetables. The chicken skin puts most of the fat in the stock. I serve the paella in a big shallow metal casserole dish that is the insert of my slow cooker. Adding grilled shrimp makes this paella even better. Using a mortar and pestle makes the experience more authentic. Keep the mortar and pestle near the table to make people believe that they are in Spain having a family dinner. Enjoying a family ritual. A ceremony. Enjoying good culture.
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