Seafood, Chicken and Chorizo Paella

Posted on March 5th, 2012 by admin.
Categories: .

Prep Time:

45 min

Cook Time:

1 hr 15 min

Level:

Intermediate

Serves:

6 to 8 servings

Ingredients

For the sofrito:

  • 2 tablespoons olive oil
  • 1 cup (1 medium) yellow onion, minced
  • 1 red bell pepper, cored, seeded and cut into strips
  • diced roma tomatoes
  • 1 teaspoon each of dried thyme and basil, crumbled
  • 1 teaspoon cumin seed
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • 4 chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 pound (about 3 links) Chorizo
  • 5 cups chicken broth
  • 1/4 teaspoon ground saffron or tumeric
  • 3 cups long-grain rice
  • 1 pound mussels, scrubbed well, beards removed and rinsed
  • 1 cup fresh or frozen raw shrimp
  • Minced fresh parsley for garnish
  • Lemon wedges for garnish
  • 2 whole steamed artichokes quartered

Directions

Make the sofrito: In a skillet heat 2 tablespoons olive oil.

Add the onion and pepper, and cook until softened, about 2 minutes.

Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate.

Add the sausage to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.

To assemble the paella: 

Preheat the oven 400 degrees.

In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes.

In a 14-inch paella pan, arrange the raw rice, chicken, sausage or ham and sofrito.

Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat.

Arrange the  shrimp in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.)

Add the artichokes and mussels and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the parsley and lemon wedges.

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