BARCELONA-STYLE RICE
Steps:
- Rinse the chicken pieces and pat dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and stick it in the refrigerator to marinate for 30 minutes.
- Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chicken, skin side down, and brown all over, 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. Now make a sofrito by sautéing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown. Add the tomatoes and cook it all down 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 in the saffron. Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or stir constantly as you would a risotto.
- Add the shrimp, lobster, clams, and the reserved chicken and chorizo. Give the paella a couple of good stirs to tuck all the pieces in there, then 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 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes. Garnish with parsley and serve with lemon wedges.
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Bjorn Collier
[email protected]Overall, I was disappointed with this dish. I wouldn't recommend it.
Eberechukwu Kingsley
[email protected]The instructions were a bit confusing. I'm not sure I did it right.
Deeqo Mohamed
[email protected]I found this dish to be a bit bland. It needed more seasoning.
Shiko Mwangi
[email protected]The sauce was a bit too salty for my taste.
OPA ZONE
[email protected]I'm not a fan of the texture of the rice. I prefer a more al dente texture.
Oluwa Last pikin
[email protected]This dish is a great way to get your kids to eat seafood. It's mild and flavorful, so even picky eaters will enjoy it.
Thabiso Mudau
[email protected]I love the simplicity of this dish. It's a great way to highlight the fresh flavors of the seafood.
Charlotte oravcova
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
QUEEN ANDA
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover seafood.
Anil Tamang
[email protected]This is my new favorite seafood dish! It's so easy to make and always a crowd-pleaser.
Thomas Chris
[email protected]Wow! This dish is so flavorful and delicious. I love the combination of seafood and rice.
Sphumelele Sibeko
[email protected]This recipe was easy to follow and the results were amazing. I would highly recommend it to anyone looking for a delicious and authentic Spanish dish.
MD POJIRUL ISLAM Pojir
[email protected]I'm not a huge fan of seafood, but this dish was surprisingly good! The rice was cooked perfectly and the sauce was flavorful.
XxThe_quite_onexX
[email protected]This dish was a hit at my dinner party! Everyone raved about it and asked for the recipe.
lacey stewart
[email protected]Absolutely delicious! The flavors were incredibly well-balanced and the textures were perfect. I will definitely be making this again.