Paella with chicken, chorizo and seafood
Oh my gosh! This paella is incredibly delicious and so full of flavour. You’ll need crusty bread and good wine of course!
Main, Main Course
Paella, Seafood paella, Spanish paella
quality olive oil
(we used Oro del Desierto from Spain)
boneless skinless chicken thighs
freshly ground black pepper
or 283g high quality chorizo
(cut into round slices (we used Señorio de Montanera from Spain)
high quality paprika
(we used organic paprika by la pastora from Spain)
generous pinches of high quality saffron
or 13.5fl oz diced tomatoes
1 small can
fresh green beans
chopped into bite-sized pieces
paella or bomba rice
(we used organic paella rice from Mas Vell. Use arborio rice if you can’t find paella/bomba rice)
sliced roasted red peppers
(we used pimiento de piquillo by Serrano from Spain)
Chopped fresh parsley
Pat down the chicken thighs with paper towels to remove moisture.
Heat the olive oil on medium high, in a large deep pan (we don’t have a paella pan).
Once the oil is hot, sear/brown the chicken on both sides, with 1 tsp of salt and 1/2 tsp black pepper. Remove the chicken and set aside.
Add the chorizo to the oil, brown for a minute or two, and set aside.
Reduce the heat to medium.
Add the onions and sauté for about two minutes, add the garlic and continue to sauté for another two minutes or until the onions are soft.
Add the white wine. Stir and let cook until the wine reduces by half.
Add the cooked chicken and chorizo back into the pan.
Add the diced tomatoes, remaining salt, remaining black pepper, paprika and saffron, and stir everything to coat the meats.
Add the rice and chicken broth, and stir to make sure all the rice is in the liquid.
Bring the mixture to a boil, reduce the heat to medium low and cook uncovered for about 17 minutes or until the rice has absorbed most of the liquid. Note: Don’t stir the mixture!
Add the chopped green beans evenly overtop of the rice.
Increase the heat to medium, and press the shrimp and mussels into the rice, cover and cook for another 5 minutes or until the mussels open.
A crusty bottom should have formed. This is called socarrat in Spain. This slightly crusty bottom is key to a great paella.
Uncover the pan, sprinkle the chopped parsley over top, and serve with crusty bread. Enjoy!