Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken and seafood paella. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Paella is probably Spain's most famous dish. 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.
Chicken and Seafood Paella is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Chicken and Seafood Paella is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken and seafood paella using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Seafood Paella:
- Prepare 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)
- Get 1 tsp Smoked Paprika
- Make ready 2 large Chicken Breasts, diced
- Take 1 Onion, finely chopped
- Get 2 Garlic Cloves, finely chopped
- Make ready 1 large pinch of Saffron
- Get 450 g Paella Rice
- Make ready 950 ml Chicken Stock
- Get To Serve
- Take Fresh Bread
- Make ready Chopped Parsley
- Make ready Lemon Wedge
A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. Return chicken and push down into rice. This great seafood and chicken paella recipe can stand on its own, or you can serve it alongside some steamed clams.
Steps 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!
This paella can stand alone or be served with steamed clams - and a glass of red wine should always be at hand. 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. Recipes - Paella with Chicken & Seafood. This is the paella best-known to visitors to Spain.
So that’s going to wrap it up for this exceptional food chicken and seafood paella recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
