Best 10 Chicken And Seafood Paella Recipes

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Embark on a culinary journey to the vibrant shores of Spain with our delectable Chicken and Seafood Paella recipe. This iconic dish, rooted in the rich traditions of Valencia, is a symphony of flavors and textures that will transport you to the heart of this Mediterranean gem.

In our comprehensive guide, we'll take you step-by-step through the process of creating this authentic paella. From preparing the flavorful sofrito base and using bomba rice to achieving the perfect balance of spices and seafood, we've got you covered.

This recipe caters to both seafood enthusiasts and those with a preference for chicken. Our Chicken Paella recipe showcases succulent pieces of chicken, tender vegetables, and fragrant saffron, while our Seafood Paella recipe takes you on an ocean adventure with an array of seafood treasures.

But that's not all! We also offer a Vegetarian Paella recipe for those seeking a plant-based alternative. With an abundance of fresh vegetables and a medley of herbs, this paella is a vibrant celebration of nature's bounty.

Whether you're a seasoned paella aficionado or a culinary adventurer seeking new horizons, our Chicken and Seafood Paella guide is your passport to creating this extraordinary dish in the comfort of your own kitchen. So, gather your ingredients, fire up the stove, and let's embark on this culinary adventure together!

Let's cook with our recipes!

PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO



Paella with Seafood, Chicken, and Chorizo image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 2 to 4 servings

Number Of Ingredients 19

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving

Steps:

  • Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
  • Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
  • Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
  • Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

SEAFOOD, CHICKEN, AND CHORIZO PAELLA



Seafood, Chicken, and Chorizo Paella image

This paella can stand alone or be served with steamed clams - and a glass of red wine should always be at hand. The rice takes between 15 and 25 minutes to cook.

Provided by Daniel Sarfati

Categories     World Cuisine Recipes     European     Spanish

Time 1h20m

Yield 10

Number Of Ingredients 25

2 tablespoons vegetable oil
1 medium zucchini, quartered and cut into 1/4-inch slices
1 shallot, minced
2 cloves garlic, minced, or more to taste
1 ½ cups long-grain white rice
1 (14 ounce) can diced tomatoes
1 cup water, or as needed
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon saffron
salt and ground black pepper to taste
1 large bay leaf
1 (14 ounce) can sweet peas
2 tablespoons vegetable oil
½ pound chorizo
4 chicken thighs, cut into 1/2-inch pieces
½ red bell pepper, diced
½ green bell pepper, diced
2 serrano peppers, thinly sliced
1 small yellow onion, cut into 1-inch pieces
1 medium tomato, diced
1 pound shrimp
½ pound bay scallops
1 avocado, diced
1 bunch chopped fresh cilantro

Steps:

  • Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.
  • Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.
  • Heat oil in a large paella pan over medium heat. Add chorizo; cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.
  • Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.
  • Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.

Nutrition Facts : Calories 467 calories, Carbohydrate 34.2 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 6 g, Sodium 612.7 mg, Sugar 3.9 g

CHICKEN AND SEAFOOD PAELLA



Chicken and Seafood Paella image

Provided by Guy Fieri

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 20

4 tablespoons canola oil, divided
6 skinless chicken thighs
2 ham hocks
2 cups onion, diced, divided
1 cup celery, roughly chopped
1 cup carrots, roughly chopped
3 tablespoons garlic, minced
1 cup white wine
Seafood stock, about 2 cups
1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
1 pound Mexican style chorizo
1 cup red bell peppers, diced
3 cups Arborio rice
2 tablespoons salt
2 tablespoons freshly ground black pepper
6 scallops
6 mussels
6 clams, choice
1/2 cup scallions, diced, for garnish
1/4 cup Roma tomatoes, for garnish

Steps:

  • In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
  • In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
  • Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
  • Garnish with scallions and Roma tomatoes

SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)



Spanish Paella (with Chicken and Seafood) image

A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.

Provided by Just Call Me Martha

Categories     One Dish Meal

Time 57m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup olive oil
3 chicken breasts, cut into 2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large Spanish onion, chopped
1 green pepper, diced into ½ inch pieces
4 cloves garlic, chopped
2 teaspoons spanish paprika
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb shrimp, shelled and deveined
2 cups arborio rice
1 cup finely chopped tomatoes
5 cups chicken broth
1/2 teaspoon saffron thread
1 cup lima beans
1/2 cup roasted red pepper, cut into strips
1/4 cup chopped parsley
12 clams in shell (optional)
lemon wedge
green onion

Steps:

  • Heat 3 tbsp oil in large skillet on medium high heat.
  • Add chicken pieces and fry 3 to 4 minutes per side until golden.
  • Remove from skillet and season with salt and pepper.
  • Add onions and peppers to skillet.
  • Sauté 2 minutes.
  • Stir in garlic, paprika and thyme.
  • Sauté 1 minute and add shrimp.
  • Sauté until shrimp turn pink.
  • Add 1 Tbsp oil if needed.
  • Sprinkle rice into pan.
  • Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
  • Stir in tomatoes.
  • Season well.
  • Combine stock and saffron and stir into rice mixture.
  • Bring to boil.
  • Boil for about 2 minutes, reduce heat to medium.
  • Return chicken and push down into rice.
  • Cook uncovered for 15 minutes.
  • Stock should be bubbling.
  • Stir rice around and add shrimp, lima beans, red peppers and clams.
  • Cook for 10 minutes longer.
  • Remove from heat and cover for 10 minutes.
  • To serve, sprinkle with parsley and garnish with lemon wedges and green onions.

Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42

SEAFOOD-AND-CHICKEN PAELLA



Seafood-and-Chicken Paella image

Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 13

4 1/2 cups low-sodium chicken broth
1/2 teaspoon crushed saffron (optional)
1 teaspoon smoked paprika or sweet paprika
1 tablespoon extra-virgin olive oil
4 skin-on, bone-in chicken thighs (about 1 pound total)
Coarse salt and ground pepper
6 ounces dried chorizo, sliced 1/4 inch thick
1/2 medium onion, diced small
3 garlic cloves, minced
2 large tomatoes, chopped
1 1/2 cups Arborio rice
12 mussels, scrubbed
1/2 pound medium shell-on shrimp, deveined

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
  • In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
  • Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
  • Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
  • Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.

Nutrition Facts : Calories 590 g, Fat 25 g, Fiber 1 g, Protein 51 g

BIG PAELLA WITH SEAFOOD AND CHICKEN



Big Paella with Seafood and Chicken image

Provided by Marc Murphy

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Olive oil, for cooking
1 cup sliced Spanish chorizo
6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 red bell pepper, or 6 piquillo peppers, seeded and diced
1 large white onion, diced
2 cloves garlic, thinly sliced
Large pinch saffron
2 1/3 cups bomba or other short-grain rice
7 cups chicken or seafood stock
1 cup canned crushed tomatoes
12 littleneck clams, rinsed
12 mussels, scrubbed and debearded
12 medium shrimp, peeled and deveined
2 cups fresh or frozen peas (thawed if frozen)

Steps:

  • Heat some oil in a large paella pan or skillet over medium-high heat until shimmering. Add the chorizo and cook, stirring, until browned, then remove and reserve. Pat the chicken dry with paper towels and sprinkle on both sides with salt and pepper. Gently place the chicken in the pan skin-side down and cook until browned, about 4 minutes. Flip the chicken and cook on the second side until browned, about 4 minutes more. Remove the chicken to a plate. Add the bell pepper, onion and garlic and cook, stirring, until soft, 4 to 5 minutes.
  • Meanwhile, soak the saffron in 3 tablespoons water in a small bowl. Add the rice to the pan and cook, stirring to coat the rice with oil, until the rice is toasted, about 3 minutes. Add the saffron and its soaking water and stir to combine. Add 5 cups of the stock, any reserved juices from the chicken and the tomatoes and bring the liquid to a simmer. Return the chicken to the pan, nestling it into the rice, and cook, uncovered, moving the pan around every few minutes and adjusting the heat as necessary to maintain a gentle simmer, until the rice is quite al dente and has absorbed all the liquid, 12 to 15 minutes. (If the pan gets dry before the rice is ready, add some of the remaining stock.)
  • Nestle the clams into the rice hinge-side down and cook, without stirring, for 5 minutes. Add the mussels hinge-side down along with the shrimp and chorizo. Top with the peas and cook without stirring until the clams and mussels open and the shrimp turns bright pink, 5 minutes more. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toasting at the bottom?it will form a dark brown, crispy crust on the bottom called soccarat. Discard any shellfish that does not open. Remove from the heat and serve immediately, family-style.

PAELLA CUBANA CON CHORIZO, MARISCO Y POLLO (CUBAN PAELLA WITH SAUSAGE, SEAFOOD AND CHICKEN)



Paella Cubana con Chorizo, Marisco y Pollo (Cuban Paella with Sausage, Seafood and Chicken) image

A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it! This is a delicious traditional Cuban Paella. You will need a paellera pan or...

Provided by R C

Categories     Fish

Time 1h25m

Number Of Ingredients 24

THE MEAT
4 large chicken breasts, boneless and skinless
2 1/2 lb chicken thighs, skinless and boneless
1 c spanish pork sausage (chorizo) cooked, sliced into 1/4-inch pieces
1 1/2 lb large shrimp (peeled and deveined)
2 medium lobster tails (meat removed and cut into small pieces)
2 lb meduim-sized scallops
1 1/2 lb mahi mahi filets, cut into medium sized cubes
THE HERBS, SPICES AND GOOD STUFF
4 c chicken broth
8 clove garlic, minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, sliced, for garnish
2 medium bay leafs
3/4 c red wine
3 c valencia rice, par-boiled
5 c water
2 tsp kosher salt
2 packets goya sazon con azafron (saffron)
1 1/2 c frozen peas
1 can(s) asparagus, canned, for garnish
12 grape or cherry tomatoes, for garnish
1/4 c tomato sauce, no-salt added

Steps:

  • 1. STEP 1-STARTING YOUR PAELLA: You will need a paellera or large covered pot.
  • 2. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl.
  • 3. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
  • 4. Add the salt, tomato sauce, chicken broth, and wine to the paellera. Cover and cook for 5 minutes.
  • 5. Add the chicken, sausage, rice, water, bay leafs, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
  • 6. STEP 2-THE FISH PREPARATION: While the rice is cooking, prepare the seafood.
  • 7. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, mahi-mahi and scallops for a couple of minutes.
  • 8. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
  • 9. Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend.
  • 10. Allow to cool for 5 minutes and serve. You may also garnish with sliced red bell peppers, asparagus spears and tomatoes . Enjoy!

CHICKEN AND SEAFOOD PAELLA



Chicken and Seafood Paella image

Paella is a traditional Spanish dish that teaches you how to slow cook and build deep flavors into a meal-and it's something you need to try at least once in your life.

Provided by Seamus Mullen

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 30

2 live lobsters, 1¼ lb each
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1/4 cup brandy
1 medium yellow onion, peeled and quartered
2 carrots, chopped into big chunks
1 tomato, quartered
1 bulb fennel, quartered
2 cloves garlic, smashed and peeled
1 pinch saffron threads
3 Spanish onions
1 red bell pepper
2 tomatoes, preferably on the vine
2 cloves garlic
1 dried ancho chile pepper, soaked in warm water for 20 minutes
1/4 cup extra-virgin olive oil, divided plus more for finishing
kosher salt
Freshly ground black pepper
1 tablespoon white wine vinegar, may substitute balsamic or sherry vinegar
3 ounces dried Spanish chorizo, preferably spicy
Lobster claws, tails from 2 lobsters, cooked, shells on, reserved from Lobster Stock, if making
10 jumbo shrimp, tail-on
2 pounds chicken drumsticks and thighs, skin-on
kosher salt
Freshly ground black pepper
5 cups Lobster Stock, divided, may substitute chicken stock; steep saffron threads as directed in Step 1
1 cup Sofrito
2 cups short-grain rice, such as Bomba, Calasparra, or Arborio
1/2 pound mussels
1/2 pound clams, Manila, littleneck, or New Zealand cockles

Steps:

  • (Note: Lobster Stock recipe not shown in video. Make Lobster Stock before commencing with the rest of the paella, or substitute chicken stock.) Lobster Stock: Bring a large stockpot of salted water to a rolling boil; cook lobsters, 5 minutes. Remove lobsters, reserving water. When cool enough to handle, remove the tails and claws, keeping shells intact, and set aside for the paella. Place lobster bodies on a sturdy surface, belly side up. Cut in half, then quarters, keeping shells intact.In a medium stockpot over medium-high heat, add olive oil and sauté lobster body pieces, 5-7 minutes. Add tomato paste, stirring to thoroughly coat the lobster. Deglaze the pan with brandy and cook off the alcohol, about 1 minute; then add onion, carrots, tomato, fennel, and garlic and continue sautéing, 3-5 minutes. Add 6 cups of the reserved lobster water, stir to combine, cover, reduce heat to medium-low, and simmer for 2-3 hours. Strain stock into a large bowl, discarding lobster pieces and vegetables. Remove 1 cup of the stock; steep a pinch of saffron threads in the hot liquid for 3-4 minutes, then return the saffron-infused broth to the stock. Reserve Lobster Stock for paella. Sofrito: Dice onions and bell pepper (pieces should be the same size); set aside in separate bowls. Cut tomatoes in half lengthwise. Grate over a bowl flesh-side down and discard tomato skin. Smash garlic cloves and roughly chop; use the back of the knife to crush the garlic, then continue to chop to a rough paste. Set aside. Discard stem and seeds of soaked chile; use a knife gently scrape the flesh from the skin of the pepper. Discard the skin and set flesh aside in a small bowl.
  • In a large, heavy-bottomed sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the onions, then 1 more tablespoon olive oil. Stir and sweat until translucent, about 5 minutes.
  • Add the bell peppers and chile to the onions; then add the grated tomato and season with salt and pepper. Stir, then add garlic and vinegar. Stir to thoroughly combine all ingredients. Reduce heat to low and simmer Sofrito uncovered, stirring occasionally until reduced by two-thirds, about 2 hours. Makes 2 cups Sofrito. (Note: Freeze leftovers in small portions to defrost and use as needed. Even for a quick rice or pasta dish, a bit of this will make all the difference in flavor.)
  • Paella: Discard outer casing from chorizo, then dice and set aside. Prepare lobster pieces by cutting across the tail in 2-inch medallions, leaving shells intact. Use the back of a knife to crack the claws. Set lobster aside. Place shrimp and chicken on a rimmed baking sheet and season with salt and pepper. Set aside.
  • In a paella pan over medium-high heat, add 2 tablespoons olive oil and heat until smoking, 1 minute. Lay chicken pieces skin-side down, then the shrimp, in an even layer to sear. After 30 seconds, turn shrimp, cook 30 more seconds, then remove and set aside. (Shrimp will be lightly seared, not fully cooked.)Continue cooking chicken until the skin is golden brown, 2 minutes; to maintain even heat, use the handles to turn the pan as the chicken cooks. Turn chicken over and add chorizo. Add 1 cup Lobster Stock; it should sizzle and steam when it hits the hot pan. Add 1 cup Sofrito and gently stir to combine and return to active simmer, about 30 seconds.
  • When paella is at an active simmer, add rice, distributing evenly in the pan. (Note: An active simmer is important; it helps the rice release its starch, giving paella the proper consistency.) Add another 1½ cups stock; gently stir, and season with a pinch or two of salt. Let simmer, turning the pan as necessary so the heat is evenly distributed. Lower heat to medium-low and continue cooking the paella, adding ½ cup of stock at a time as it absorbs, about 20 minutes.
  • Flip the chicken pieces, adding stock to the parts of the pan that look drier. As the paella cooks and the dish firms up, the rice will begin to change from translucent to opaque. Stir gently to allow a bit of socarrat (the crispy bottom that is the prized part of paella) to begin to form on the bottom.
  • When the rice has nearly finished cooking (about 25 minutes total), bury the clams into the paella, followed by the mussels. Then layer the shrimp on top. Raise the heat to medium-high.
  • Add lobster tail and claw pieces to the pan. Flip the shrimp to let them cook completely through. Check that the chicken is cooked through: Cut into a piece and check that the color is rosy, but not deep pink. Taste the paella for seasoning and add a pinch more salt, if necessary. Finish the paella with a final drizzle of olive oil. Remove the paella pan from the heat and let rest for 5-10 minutes before serving. (Note: Discard any clams or mussels that have not opened.)

CHICKEN AND SEAFOOD PAELLA WITH ARGENTINIAN CHORIZO



CHICKEN AND SEAFOOD PAELLA WITH ARGENTINIAN CHORIZO image

Categories     Chicken     Shellfish

Yield 8 people

Number Of Ingredients 22

4 tablespoons olive oil plus a drizzle for garnish
6 skinless, boneless chicken thighs
1 ham hock
2 cups onion, diced and divided into two, 1-cup portions
1 cup celery, diced
1 cup carrots, diced
3 tablespoons garlic, minced
Pinch of paprika
1 teaspoon minced oregano
1 cup white wine
Seafood stock, about 2 cups
1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
1 pound Argentinian chorizo or other mildly spiced, fresh chorizo sausage (Guy Fieri calls for spicy Mexican chorizo but I prefer the mildly spiced Argentinian chorizo to avoid overpowering the subtle flavor of the seafood)
1 cup red bell peppers, diced
3 cups Arborio rice
30 mussels
1/2 pound scallops
1/2 pound shrimp
Salt
Pepper
1/2 cup scallions, diced, for garnish
1 lemon, cut in wedges for garnish

Steps:

  • In a large stock pot over high heat add half the olive oil. Add the chicken thighs and ham hocks and brown on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Store the browned chicken in the fridge until you're ready to use the meat. Add half of the onions and the celery, carrots, and garlic to the pot, and cook for 5 to 7 minutes. Deglaze the mix with white wine and reduce the liquid by half. Next add the seafood stock, saffron, and 2 quarts of water and let simmer for two hours or until reduced by half. When the stock is reduced, straining the liquid through a chinois, pressing the liquid out of the vegetables with a spatula. Return the liquid to the pot, and simmer on low heat. Remove the chicken thighs from the fridge and place them in the stock for 8 - 10 minutes to cook through Meanwhile, in a large Dutch oven or paella pan add the remaining olive oil, chorizo, red bell pepper, and onion, and cook until the onions are translucent, but not brown. Add rice, paprika, oregano, and a generous amount of salt and pepper. Simmer until all rice grains are coated with oil. Smooth the rice with the back of a soup ladle so it is level around the pan and, using the ladle, scoop about 1 cup of broth at a time into the rice. Do not stir. Bury the seafood in the rice so they cook through. Add a final cup of broth and cover the pan tightly. Let sit off heat for 10 to 15 minutes or until seafood is cooked. Garnish with scallions, lemon wedges, and a drizzle of olive oil. When storing for leftovers, keep the mussels but remove the shells.

SEAFOOD-AND-CHICKEN PAELLA WITH CHORIZO



Seafood-and-Chicken Paella with Chorizo image

Number Of Ingredients 14

4 ounces Chorizo
1 Sweet Onion
1 clove Garlic Sliced Thinly
1/2 cup Diced Tomatoes
2 tablespoons Pinch of Saffron Dissolved in 2 Tablespoons of Water
1 pinch Salt/Peper
1/4 cup Olive Oil
1 pound Large Shrimp
1/4 cup Dry White Wine
1 tablespoon Fresh Lemon Juice
1/2 pound Mussels
1/2 pound Cockles
1 1/2 cups Cooked Chicken (Dark Meat)
1 Scallion Thinly Sliced

Steps:

  • Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
  • In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
  • Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
  • Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your paella even better.
  • Sauté the vegetables and seafood before adding the rice. This will help to develop their flavor and prevent them from becoming overcooked.
  • Use a good quality Spanish rice. Bomba or Valencia rice are both good choices.
  • Cook the rice in a flavorful broth. Use a combination of water, stock, and wine to create a flavorful base for your paella.
  • Let the paella rest before serving. This will allow the flavors to meld and the rice to absorb all of the delicious broth.

Conclusion:

Chicken and seafood paella is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of chicken, seafood, vegetables, and rice is sure to please everyone at the table. So next time you're looking for a delicious and easy-to-make meal, give chicken and seafood paella a try.

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