Chicken and Seafood Paella. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Chicken and Seafood Paella – a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams and shrimp and loaded with flavor.
Heat the oil in a large nonstick skillet over medium-high heat. Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. You can cook Chicken and Seafood Paella using 15 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chicken and Seafood Paella
- You need 225 g of Chorizo, chopped into 1cm rounds.
- Prepare 2 tbsp of Olive Oil.
- It’s 2 of medium Tomatos, peeled and very finely chopped.
- You need 300 g of Mixed Seafood (Muscles, Squid and Prawns).
- It’s 1 tsp of Smoked Paprika.
- Prepare 2 of large Chicken Breasts, diced.
- Prepare 1 of Onion, finely chopped.
- You need 2 of Garlic Cloves, finely chopped.
- You need 1 of large pinch of Saffron.
- You need 450 g of Paella Rice.
- You need 950 ml of Chicken Stock.
- Prepare of To Serve.
- Prepare of Fresh Bread.
- It’s of Chopped Parsley.
- Prepare of Lemon Wedge.
When hot, add the chicken pieces, the chorizo in slices and the prawns and let them fry. Paella is a Spanish (Valencian) rice dish prepared either with seafood, or meats, or vegetables or the mixture of those. Popular types of paella include seafood paella, vegetable paella, mixed paella (which often includes different kinds of veggies, seafood, sausage, chicken, duck, and rabbit). Saffron is usually used as seasoning.
Chicken and Seafood Paella step by step
- 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!.
Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. For this seafood paella, you can use fish or shellfish stock if you like and if you can find a good source for it, but I actually prefer chicken stock. It adds a depth of flavor, and as the shellfish cook, you get plenty of sweet, briny juices to flavor the rice. Mix in uncooked shrimp and chicken.
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