Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken and seafood paella. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. I have a romantic dish for you today. At least I think it's romantic because this isn't something you'd make every day.
Chicken and Seafood Paella is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Chicken and Seafood Paella is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken and seafood paella using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken and Seafood Paella:
- Take 225 g Chorizo, chopped into 1cm rounds
- Take 2 tbsp Olive Oil
- Make ready 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
- Take 2 Garlic Cloves, finely chopped
- Make ready 1 large pinch of Saffron
- Make ready 450 g Paella Rice
- Prepare 950 ml Chicken Stock
- Make ready To Serve
- Take Fresh Bread
- Make ready Chopped Parsley
- Take Lemon Wedge
Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four.
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!
Find more dinner inspiration at BBC Good Food. This version of seafood paella includes chicken and pork, as well as clams, mussels, and shrimp. It's a bit of mar y montaña—or surf and turf—as they say in Spain. A traditional paella pan, a long wooden spoon or paddle, and a barbecue or gas burner are needed to prepare this seafood paella. A wonderful Spanish Paella that's very easy to make and the presentation is great as well.
So that’s going to wrap it up with this special food chicken and seafood paella recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
