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If you love spanish food, you may want to try chicken and seafood paella. The first time I made this dish following the recipe from 'Chicken Night' - here, the result is amazing (although the rice is little bit too moisturized...I should have used short-grain rice rather than medium grain rice).  Will definitely try again with short grain rice as suggested by the recipe.

Here

Ingredients:

1 cup low-sodium chicken broth
1/2 - 1 tsp saffron thread - I bought here 
1 tbsp olive oil
4 bone-in, skin on chicken tights, about 1.5 lb
Kosher salt 1+1/4 tsp
freshly ground pepper
8 oz chorizo, sliced (about 1/4 inch)
1/2 yellow onion, chopped
4 cloves garlic, minced
1+1/2 tsp smoked paprika
1/2 can (7 oz) chopped tomatoes
1 cup short-grain rice (Different type of rice may give difference moisturizing / soft level).
1/2 cup (2+1/2 oz) frozen peas
Seafood (shrimp, short-neck clam, scallop...) - (optional)
2 tbsp chopped fresh parsley (optional)


1. Warm the broth in a saucepan over medium heat. Add the saffron threads, stirring to help dissolve. Reduce the heat to very low and cover to keep warm.

2. Warm the olive oil in a paella pan or a large, heavy-bottomed sauté pan over medium-high heat. Season the chicken (1/2 tsp salt and 1/2 tsp fresh ground black pepper) all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin down, and cook turning once, until golden brown on both sides, about 4 minutes per side. Transfer to plate and set aside. 

 3. Add the chorizo to the pan, still over medium heat, and cook, tossing and stirring, until browned on both sides, about 3 minutes total. Add the onion and sauté until sod, about 3 minutes. Stir in the garlic and paprika and cook just unit the garlic is soft, about 30 seconds. Stir in the tomatoes with their juices, scraping up any browned bits on the bottom of the pan. Stir in the rice and warm saffron broth. Season well with the rest of salt (1tsp) and pepper and bring to a boil. Fold in the peas, then return the chicken to the pan, nesting it in the sauce. Put seafood on the top. Reduce the heat to medium-low, cover, and cook until the rice is tender and the chicken is opaque throughout, for about 30 minutes.

4. Remove from the heat and let the paella rest, covered, for 10 minutes. Stir in the parsley. Serve right away.





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