Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken and seafood paella. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken and Seafood Paella is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Chicken and Seafood Paella is something that I have loved my whole life.
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.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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
- Get 2 tbsp Olive Oil
- Make ready 2 medium Tomatos, peeled and very finely chopped
- Get 300 g Mixed Seafood (Muscles, Squid and Prawns)
- Prepare 1 tsp Smoked Paprika
- Make ready 2 large Chicken Breasts, diced
- Prepare 1 Onion, finely chopped
- Get 2 Garlic Cloves, finely chopped
- Make ready 1 large pinch of Saffron
- Take 450 g Paella Rice
- Take 950 ml Chicken Stock
- Prepare To Serve
- Take Fresh Bread
- Take Chopped Parsley
- Prepare Lemon Wedge
Originating in Valencia, this dish of rice with seafood and chicken or rabbit is completely addictive. However, if you order paella in Madrid, this is what you'll get - Paella Mixta. Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl.
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!
Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Paella is one of my favorite dishes to cook when entertaining. Not only is it delicious but it's a one-pot dish which makes for simple preparation and easy clean-up. Before Columbus's discovery of the New World, Spaniards didn't have tomatoes, and so neither did their paellas. The Spaniards were the first to discover the rich bounty of America and were among the earliest settlers in the Southwest and along Louisiana's Gulf.
So that’s going to wrap it up for this special food chicken and seafood paella recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
