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