Best 11 Chicken And Chorizo Paella Recipes

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Chicken and chorizo paella is a vibrant and flavorful dish that combines the bold flavors of Spanish chorizo sausage with the tender texture of chicken. Originating from the Valencia region of Spain, paella is a traditional rice dish that is cooked in a large, shallow pan called a paellera. It is typically made with a variety of ingredients such as chicken, seafood, vegetables, and herbs, all cooked together in a flavorful broth. The addition of chorizo sausage adds a smoky and spicy kick to the paella, making it a hearty and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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.

CHICKEN AND CHORIZO PAELLA



Chicken and Chorizo Paella image

An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 12

4 cups chicken stock
1/2 teaspoon ground saffron
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
1 teaspoon pimenton (smoked Spanish paprika)
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 inch thick on the bias
1 white onion, coarsely chopped
4 garlic cloves, minced
3 medium vine-ripe tomatoes, coarsely chopped
2 1/2 cups Arborio rice
1 cup fresh shelled English peas

Steps:

  • Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
  • Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

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

QUICK CHICKEN AND CHORIZO PAELLA



Quick Chicken and Chorizo Paella image

A quick and easy Chicken and Chorizo Paella

Categories     Chicken     Rice     Tomato     Bake     Sauté     Sausage     Saffron     Pea     Bell Pepper     Fall

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
14 ounces chorizo, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika
2 cups short- or medium-grain rice
1 pinch saffron threads
2 bay leaves
4 cups chicken stock
1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
1/2 cup frozen peas
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste
N/A freshly ground black pepper

Steps:

  • Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
  • Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
  • Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

BROWN RICE, CHICKEN, AND CHORIZO PAELLA



Brown Rice, Chicken, and Chorizo Paella image

My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

Provided by Mariposa

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 20

2 teaspoons salt
1 teaspoon Spanish smoked paprika
1 teaspoon red pepper
1 teaspoon ground turmeric
½ teaspoon saffron
2 tablespoons extra-virgin olive oil, or to taste
4 boneless chicken thighs, cut into small pieces
½ pound Spanish chorizo, cut into 1/4-inch slices
1 large onion, chopped
1 red bell pepper, chopped
¼ cup chopped parsley
6 cloves garlic, chopped
2 cups short-grain brown rice
1 tomato, chopped
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (32 ounce) carton chicken broth
2 cups frozen peas and carrots, thawed
2 tablespoons sliced black olives
1 tablespoon capers
1 teaspoon apple cider vinegar, or to taste

Steps:

  • Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.
  • Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.
  • Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 43.3 g, Cholesterol 63.2 mg, Fat 22 g, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 6.3 g, Sodium 1630.5 mg, Sugar 3.1 g

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI



Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
1 small bunch chives, sliced

Steps:

  • For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
  • Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
  • Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
  • Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
  • Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
  • For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
  • For serving: Garnish with the chives and a drizzle of aioli.

SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS



Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas image

Paella is a versatile dish made with regional ingredients. It is meant to use the freshest, most readily available fish that can be found. If you use fish or shellfish, go with what is freshest and vary the cooking time -- when you add that particular ingredient to the mix -- accordingly. Since we were in San Francisco, we decided to use local, fresh-caught cuttlefish. I encourage you to use whatever your fish market or fish monger was able to catch that day. I also suggest using the thighs and legs of the chicken because the dark meat will more likely stay moist during the cooking process than chicken breast. I season each layer of the dish with salt and pepper, but go easy: the chorizo adds quite a bit of salt to the dish too.

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 27

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
4 plum tomatoes, halved lengthwise
1 tablespoon honey
1/2 cup olive oil, divided
Salt and freshly ground black pepper
10 cups chicken stock, divided
Large pinch saffron
12 littleneck clams, scrubbed
1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
1/2 pound chorizo, cut into 1/2-inch thick slices
1/4 large onion, chopped
3 garlic cloves, finely chopped
2 cups Arborio (paella) rice
12 mussels, debearded and scrubbed
8 large shrimp, peeled and deveined, with tail on
8 baby octopus
4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces
1 cup fresh or frozen peas
2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
Freshly chopped flat-leaf parsley leaves, for garnish
1/2 cup Lemon Aioli

Steps:

  • For the aioli:
  • Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
  • For the paella:
  • Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
  • Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
  • Heat 3 tablespoons of the olive oil in a very large skillet or paella pan 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, onion and garlic and saute until chorizo has browned and the onions are translucent.
  • Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken 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. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
  • Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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 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 for the best flavor. Look for fresh, organic vegetables, and free-range chicken and chorizo.
  • Don't overcrowd the pan. If you add too much chicken and chorizo, they won't cook evenly.
  • Cook the rice until it is tender but still has a slight bite to it. Overcooked rice will be mushy.
  • Add the vegetables towards the end of cooking so that they don't overcook.
  • Season the paella to taste with salt, pepper, and paprika.
  • Serve the paella immediately with a wedge of lemon.

Conclusion:

Chicken and chorizo paella is a delicious and easy-to-make one-pan meal. It's perfect for a weeknight dinner or a weekend lunch. With its vibrant colors and bold flavors, paella is sure to impress your friends and family.

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