Paella: Seafood-and-Chicken with Chorizo

Name: Paella: Seafood-and-Chicken with Chorizo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: Seasoning The Chicken; 1 lb. Chicken thigh; 1/2 tsp. Salt; 2 tbsp. Extra virgin olive oil; Saffron Wine; 1 cup Wine; 1 tbsp. Saffron; Paella; 1 tbsp. Extra virgin olive oil; 4 ea. Garlic, minced; 2 ea. Onion, small diced; 2 tbsp. Ancho chili powder; 1 tbsp. Smoked paprika; 4 oz. Tomato pureed, canned; 1 tbsp. Tomato paste; 1 tsp. Salt; 3½ cup Chicken stock; 3 oz. Spanish chorizo, sliced; 1½ cup Bomba rice (short grain); 2 ea. Lemon zest; 1/4 cup Piquillo pepper; 1/4 cup Green peas; 8 ea. Shrimp; 1½ ea. Heirloom tomato; For Shellfish; 1 tbsp. Extra virgin olive oil; 6 ea. Clams; 12 ea. Mussles; Garnish; 2 ea. Lemon wedges

This famous saffron infused rice dish is one of the best meals that you can have. A delicious medley of seafoods all perfectly seasoned with this easy recipe will make you fall in love with the paella.

Chef Rigo Salas

RATING LIKE SAVE PRINT

Paella: Seafood-and-Chicken with Chorizo

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

6 SERVING

Ingredients:

Seasoning The Chicken
1 lb. Chicken thigh
1/2 tsp. Salt
2 tbsp. Extra virgin olive oil
Saffron Wine
1 cup Wine
1 tbsp. Saffron
Paella
1 tbsp. Extra virgin olive oil
4 ea. Garlic, minced
2 ea. Onion, small diced
2 tbsp. Ancho chili powder
1 tbsp. Smoked paprika
4 oz. Tomato pureed, canned
1 tbsp. Tomato paste
1 tsp. Salt
3½ cup Chicken stock
3 oz. Spanish chorizo, sliced
1½ cup Bomba rice (short grain)
2 ea. Lemon zest
1/4 cup Piquillo pepper
1/4 cup Green peas
8 ea. Shrimp
1½ ea. Heirloom tomato
For Shellfish
1 tbsp. Extra virgin olive oil
6 ea. Clams
12 ea. Mussles
Garnish
2 ea. Lemon wedges
1/2 cup Parsley

Directions:

Step 1

Season the chicken with salt and olive oil.

Step 2

In a medium paella pan (pan size: 12-inch) heat the olive oil, onions, and garlic.

Step 3

Allowing the saffron to steep for at least 5 minutes with the white wine.

Step 4

In a medium pot with a lid, cook the clams with olive oil, when it stars smoke deglaze the 1/4 cup of the saffron wine (reserving a quarter cup for the shellfish).

Step 5

After 7 minutes or when clams start to open add the mussels and allow them to steam an additional 3-4 minutes (or until shellfish have opened and released their juices).

Step 6