Wood Oven Roasted Paella Recipe

Prepare the Bomba Rice

In a large bowl, soak the bomba rice in water for about 30 minutes, then drain and set aside.

Cook the Aromatics

In a large, oven-safe skillet or paella pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 5 minutes.

Add Vegetables and Chicken

Stir in the diced red bell pepper, salt, and black pepper. Add the confit chicken thighs and cook for another 5 minutes, stirring occasionally.

Add Rice and Stock

Add the drained bomba rice to the skillet, stirring to combine. Pour in the chicken stock and add the saffron threads. Bring to a gentle boil.

Add Shrimp and Cook

Once boiling, reduce the heat to low and add the shrimp and green peas. Stir gently, then allow the mixture to simmer uncovered for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Finish Cooking

Preheat the wood oven to 450°F (232°C). Once the paella has cooked on the stovetop, transfer it to the wood oven and roast for an additional 10 minutes to achieve a crispy bottom.

Make the Aioli

In a food processor, combine the blanched almonds, minced garlic, egg yolk, lemon juice, and salt. Blend until smooth.

Emulsify

With the food processor running, slowly drizzle in the olive oil until the mixture is creamy and well combined. Adjust seasoning with additional salt or lemon juice to taste.