Best 3 Paella With Chorizo Shrimp Clams And Chicken With Garlic Aioli Recipes

Embark on a culinary journey to the vibrant shores of Spain with our tantalizing Paella recipe, a delectable symphony of flavors that will transport your taste buds to the heart of this Mediterranean gem. This beloved dish, originating from the sun-kissed region of Valencia, is an ode to the bounty of the sea and the land, harmoniously blending succulent seafood, tender chicken, and aromatic spices. Discover the secrets behind this iconic dish as we guide you through a step-by-step process, ensuring you recreate the authentic Paella experience in your own kitchen.

In this comprehensive guide, we delve into three variations of Paella, each bursting with unique flavors that cater to diverse preferences. Our Classic Paella recipe showcases the harmonious marriage of seafood and chicken, while our Vegetarian Paella offers a vibrant explosion of vegetables, perfect for those seeking a plant-based delight. And for seafood enthusiasts, our Seafood Paella takes center stage, brimming with an array of ocean treasures.

As you embark on your Paella-making adventure, we provide a detailed ingredient list, ensuring you have all the necessary components to craft this culinary masterpiece. From the vibrant spices that infuse the dish with warmth and depth to the plump, succulent seafood that lends a briny sweetness, each ingredient plays a crucial role in the symphony of flavors that define Paella.

Our meticulously crafted instructions guide you through the process with precision, ensuring you achieve the perfect balance of textures and flavors. From prepping the succulent chicken and shrimp to sautéing the aromatic vegetables, each step is explained in detail, empowering you to recreate this beloved Spanish dish with confidence.

To elevate your Paella experience, we've included a delightful Garlic Aioli recipe, a creamy and tangy sauce that adds a burst of garlicky goodness to every bite. This versatile sauce, a staple in Spanish cuisine, complements the rich flavors of Paella beautifully, adding an extra layer of depth and complexity.

So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure together, as we delve into the vibrant world of Paella. With our comprehensive guide and detailed recipes, you'll be able to recreate this iconic Spanish dish in the comfort of your own home, impressing your family and friends with your newfound culinary skills.

Here are our top 3 tried and tested recipes!

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions

Steps:

In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

PAELLA WITH SHRIMP, CHICKEN, CHORIZO AND LEMON AIOLI

PAELLA WITH SHRIMP, CHICKEN, CHORIZO AND LEMON AIOLI image

Yield 8 People

Number Of Ingredients 25

Ingredients

Lemon Aioli:
4 cloves garlic, peeled
1/2 teaspoon kosher salt, plus more for seasoning
*2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup olive oil
Freshly ground white pepper
Paella:
10 cups chicken stock, divided
Large pinch saffron
1 (2 1/2-pound) package boneless chicken thighs
1/2 -1 pound chorizo, cut into 1/2-inch thick slices
1/2 large onion, chopped
4 artichokes, trimmed down to hearts and quartered
1 head of garlic, plus 3 garlic cloves, finely chopped
2 tomatoes, halved horizontally and grated in largest whole of box grater
1 teaspoon paprika
2 cups Arborio or other medium grain Paella rice
1 pound large shrimp, peeled and deveined, with tail on
1 cup fresh or frozen peas
1/2 can garbanzo beans
1/4 cup roasted red pepper, from jar or fresh
Freshly chopped flat-leaf parsley leaves, for garnish
1/2 cup Lemon Aioli

Steps:

Preparation for the paella: Bring the chicken stock (should be seasoned like soup) to a simmer in a medium saucepan and add a large pinch of saffron (lightly toast in dry pan if you want). For preparation ahead, separate from paella pan if you want, heat 3 tablespoons of the olive oil in a very large skillet over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo and just start to brown, then add onion, artichoke hearts and garlic and saute until the onions are translucent. Transfer chorizo and artichoke hearts to plate. Make Sofrito: In pan with onion and garlic, add grated tomato, paprika, season with salt, if necessry, and cook stirring often, until the mixture has deep burgundy color and thick like compote. Add a little stock to deglaze if necessary. Reserve for paella pan. Make Paella: In paella pan, heat oil over medium high heat, add the rice, any chicken/chorizo juices and sofrito, stirring for two minutes, add about 7 1/2 cups of the chicken stock and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Add the shrimp, chorizo, artichoke, red pepper, peas, garbanzos. Adjust the heat as necessary to maintain a gentle simmer for 8-10 minutes. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups. Increase heat to medium high so the rice on the bottom of the pan should form a brown crispy crust by the end of the cooking time, about 2-3 minutes. Remove from heat and cover with foil for 5 min. Top with parsley, lemon slices, and lemon aioli.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Paella With Chicken, Chorizo And Shrimp image

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

1/2 cup chopped parsley
1/4 cup sliced almonds
3 cloves garlic
5 cups well-seasoned chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1/2 pound chorizo, peeled, in small chunks
1 3 1/2-pound chicken, cut up
Salt and freshly ground black pepper
1 medium onion, chopped
1 leek, white part only, chopped
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
6 ripe plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon paprika, preferably Spanish smoked
3 cups short grain rice, preferably Spanish
1/4 pound green beans, trimmed, in 1-inch lengths
1/2 pound peeled medium shrimp
1/2 cup sliced Spanish pimento-stuffed olives

Steps:

In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use bomba or Valencia rice for the most authentic paella. These short-grain rices absorb the flavorful broth well and hold their shape after cooking.
Use a wide, shallow pan to cook the paella. This will allow the rice to spread out evenly and cook evenly.
Use a flavorful broth. A combination of chicken broth and seafood broth works well.
Add the ingredients in stages. Start with the vegetables and then add the meat and seafood. This will help to prevent the ingredients from overcrowding the pan and ensure that everything cooks evenly.
Cook the paella over medium heat. This will help to prevent the rice from sticking to the pan and burning.
Do not stir the paella while it is cooking. Stirring will break up the rice and make it mushy.
Let the paella rest for a few minutes before serving. This will allow the rice to absorb all of the flavorful broth.

Conclusion:

Paella is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ingredients and is a perfect meal for a party or potluck. With a little planning and effort, you can easily make a delicious paella at home. So next time you are looking for a new and exciting meal to try, give paella a try!