Michael Symon's Paella | Worst Cooks in America

Michael serves up his best tips for a perfectly cooked paella with a flavorful and crispy crust! 🥘 Watch #WorstCooks​​, Sundays at 9|8c from 4/24/21 to 5/16/21 + subscribe to #discoveryplus​​ to stream the entire library and so much more: http://discoverypl.us/2NeKVgd​​. Get the recipe ▶https://foodtv.com/2RRpDrh Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Paella RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 1 hr Active: 40 min Yield: 4 servings Ingredients 1/2 Spanish onion, small diced 1 cubanelle or bell pepper, small diced 1 small jalapeno, seeded and small diced 5 cloves garlic, smashed 1/2 small bunch cilantro, roughly torn (tender stems and leaves), plus more for serving 1 plum tomato, cut into chunks Olive oil 4 bone-in skin-on chicken thighs Kosher salt and freshly ground black pepper 1/4 pound dried chorizo, diced 1 tablespoon tomato paste 1 cup short-grain rice, such as Calaspara 1/4 cup white wine 1/2 teaspoon paprika 1/2 teaspoon ground cumin 2 cups chicken stock 6 littleneck clams, scrubbed 6 mussels, scrubbed and debearded 8 large shrimp, cleaned Directions Special equipment: a paella pan; a paella spoon To make the sofrito, pulse together the onion and pepper in the bowl of a food processor to break them down. Pulse in the jalapeno and garlic and then add the cilantro and tomatoes and puree into a course mixture. Set aside. Heat a drizzle of olive oil in a paella pan over medium heat. Sprinkle the chicken with salt and pepper and then add them to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside. Add the chorizo to the pan and cook until it has rendered its fat. Add in the sofrito with a good pinch of salt and cook until fragrant and the sofrito begins to toast and dry out, 3 to 5 minutes. Stir in the tomato paste and toast until rusty in color, about 1 minute. Add the rice and toast briefly. Deglaze the pan with the white wine. Add the paprika and cumin and then slowly add the stock, stirring as you add. Nestle the chicken back into the pan and bring to a simmer. Arrange the clams around the chicken and cook for 2 minutes. Add the mussels and shrimp and cover the pan. Cook until the clams and mussels have opened and the rice is tender and crisp on the bottom, 15 to 20 minutes. Discard any clams or mussels that didn't open. Garnish with freshly ground pepper and some torn cilantro. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #WorstCooks #Paella #FoodNetwork Michael Symon's Paella | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=QDygN4eDxWw