Chicken and Seafood Paella

overhead of a paella pan filled with Chicken and Seafood Paella

This Chicken and Seafood Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor.

INGREDIENTS
  • 2 tbsp olive oil
  • 4 chicken thighs boneless and skinless cut into 1 inch pieces
  • 2 chorizo sausages cut into 1 inch pieces (I used Italian sausages)
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 1 1/2 cups arborio rice*
  • 14 oz diced fire roasted tomatoes (1 can)
  • 4 cups vegetable or chicken broth low sodium
  • 1 tbsp hot sauce such as Tabasco or Sriracha
  • 2 tsp smoked paprika
  • 1 tsp saffron
  • 1 lb large shrimp shelled and deveined but keep tails on
  • 1 lb mussels scrubbed and soaked
  • 1 lb clams scrubbed and soaked
  • fresh parsley for garnish chopped
  • 1 lemon cut into wedges

INSTRUCTIONS

  • In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
  • Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
  • Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not be cooked through at this time.
  • Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that's what you're looking for. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
  • Turn off the heat and garnish with parsley and lemon wedges.

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