Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken and seafood paella. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chicken and Seafood Paella is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken and Seafood Paella is something that I have loved my entire life.
Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Chicken and Seafood Paella - a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams and shrimp and loaded with flavor. Season chicken with salt and pepper.
To get started with this recipe, we must prepare a few components. You can have chicken and seafood paella using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken and Seafood Paella:
- Get 225 g Chorizo, chopped into 1cm rounds
- Make ready 2 tbsp Olive Oil
- Get 2 medium Tomatos, peeled and very finely chopped
- Prepare 300 g Mixed Seafood (Muscles, Squid and Prawns)
- Take 1 tsp Smoked Paprika
- Get 2 large Chicken Breasts, diced
- Prepare 1 Onion, finely chopped
- Prepare 2 Garlic Cloves, finely chopped
- Get 1 large pinch of Saffron
- Get 450 g Paella Rice
- Prepare 950 ml Chicken Stock
- Make ready To Serve
- Take Fresh Bread
- Make ready Chopped Parsley
- Get Lemon Wedge
When hot, add the chicken pieces, the chorizo in slices and the prawns and let them fry. Paella is a Spanish (Valencian) rice dish prepared either with seafood, or meats, or vegetables or the mixture of those. Popular types of paella include seafood paella, vegetable paella, mixed paella (which often includes different kinds of veggies, seafood, sausage, chicken, duck, and rabbit). Saffron is usually used as seasoning.
Instructions to make Chicken and Seafood Paella:
- Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside.
- Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo.
- Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes).
- Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds).
- Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat.
- Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards.
- Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed.
- Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes.
- Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!
Popular types of paella include seafood paella, vegetable paella, mixed paella (which often includes different kinds of veggies, seafood, sausage, chicken, duck, and rabbit). Saffron is usually used as seasoning. Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. For this seafood paella, you can use fish or shellfish stock if you like and if you can find a good source for it, but I actually prefer chicken stock.
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