CHICKEN AND SEAFOOD PAELLA WITH ARGENTINIAN CHORIZO
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.
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Fareed Razzaq
[email protected]This paella was a great way to use up leftover chicken and seafood. I used a combination of shrimp, mussels, and scallops, and they all cooked perfectly. The chicken was tender and juicy, and the chorizo added a nice smoky flavor. The rice was cooked
Gopal Sing
[email protected]This paella was a delicious and easy-to-make dish. The chicken and seafood were cooked perfectly, and the chorizo added a nice smoky flavor. The rice was cooked to perfection, and the overall dish was very flavorful. I served this paella with a side
jimmy pennington
[email protected]This paella was a bit time-consuming to make, but it was well worth the effort. The chicken and seafood were cooked perfectly, and the chorizo added a delicious smokiness. The rice was cooked to perfection, and the overall dish was very flavorful. I
Josh Rongone
[email protected]This paella was a great way to use up leftover chicken and seafood. I used a combination of shrimp, mussels, and scallops, and they all cooked perfectly. The chicken was tender and juicy, and the chorizo added a nice smoky flavor. The rice was cooked
Adalbeth Haule
[email protected]This paella was a bit too spicy for my taste. I would recommend using less chorizo or a milder type of chorizo. The chicken and seafood were cooked well, but the rice was a bit dry. Overall, this paella was okay, but I would make some adjustments nex
STAR TIGER
[email protected]This paella was a good starting point, but it needed some adjustments to suit my taste. I added more saffron and paprika for a more vibrant color and flavor. I also used a combination of chicken thighs and drumsticks for a more tender and flavorful c
Javier Huerta
[email protected]This paella was okay. The chicken was tender and juicy, but the seafood was a bit overcooked. The chorizo was flavorful, but it overpowered the other ingredients. The rice was cooked properly, but it was a bit bland. Overall, this paella was just ave
Mubashra Rajpoot
[email protected]This paella was a disappointment. The chicken was dry and overcooked, the seafood was bland, and the chorizo was too salty. The rice was also undercooked and mushy. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making thi
Jazmyn Williams
[email protected]I've tried many paella recipes over the years, but this one is by far the best. The combination of chicken and seafood was perfect, and the Argentinian chorizo gave it a unique and delicious flavor. The rice was cooked to perfection, and the overall
Abadot Miha
[email protected]This paella was a labor of love, but it was well worth the effort. The preparation took some time, but the cooking process itself was relatively simple. The result was a paella that was bursting with flavor and color. The chicken was tender and juicy
Manob Gain
[email protected]I love the versatility of this paella recipe. I was able to use ingredients that I already had on hand, such as shrimp, mussels, and chicken thighs. The Argentinian chorizo added a unique and delicious twist to the traditional paella. The end result
Vigi vigi
[email protected]This paella was a hit at my dinner party! My guests raved about the tender chicken, succulent seafood, and smoky chorizo. The saffron and paprika gave the dish a vibrant color and a delightful aroma. The rice was cooked perfectly, absorbing all the f
Samuel Chauque
[email protected]I'm not much of a cook, but this paella recipe was easy to follow and turned out great! The instructions were clear and concise, and I was able to create a delicious meal that impressed my family and friends. The paella was packed with flavor and had
Chand Chand
[email protected]Amazing! This paella is now my go-to dish for special occasions. The vibrant colors and enticing aromas filled my kitchen as it cooked. The result was a paella that was not only visually stunning but also incredibly delicious. Every bite was a burst
dinamice duo bros
[email protected]This paella was a delightful culinary experience! The combination of chicken, seafood, and Argentinian chorizo created a symphony of flavors that tantalized my taste buds. The rice was cooked to perfection, absorbing all the delicious juices from the