Wednesday, February 14, 2018

Spanish seafood and chicken paella

A fantastically beautiful and flavorful Spanish paella that will 'wow' your friends and family. Filled with rotisserie chicken, shrimp, and mussels, this recipe will feed a crowd!
My brother and sister-in law gifted me a paella pan and some saffron for the holidays. I was super pumped about this because I absolutely love paella. There is a restaurant in Baltimore that my husband took me to (called Tio Pepe) that had the most amazing paella. I haven't been able to stop thinking about it.

Since I didn't own a paella pan, my paella attempts to date have not be awesome. The rice was always too soggy, and the recipes I've used just weren't good enough.
This recipe, although a bit more labor intensive, was phenomenal. I didn't have cockles so I replaced them with more mussels (I mean, can you see the mussel love in these photos??).

I used frozen shrimp and wished that I would have splurged for fresh shrimp because they were a bit rubbery. I used a rotisserie chicken as a shortcut and loved the flavor that it brought into this dish.

Oh, and this feeds at least 4 people, so it could be a great meal to share with your guests.

Happy Valentine's Day!

Spanish seafood and chicken paella
  • 4 ounces chorizo, casings removed
  • 1 small onion, sliced thin
  • 1 garlic clove, diced
  • 1/2 cup canned diced tomatoes
  • 1 cup arborio rice
  • Pinch of saffron dissolved in 2 Tablespoons of water
  • 1 and 1/2 cups chicken stock or broth (can substitute with water)
  • Salt and pepper to taste
  • 1 pound large shrimp, shelled and de-veined
  • 1/4 cup white wine or chicken stock or broth
  • 1 Tablespoon fresh lemon juice
  • 1/2 pound mussels, de-bearded and cleaned
  • 1/2 pound cockles, cleaned
  • 1 and 1/2 cups cooked chicken, preferably dark meat (I used rotisserie)
Directions
Preheat your oven to 350 degrees F.

In a 10-inch paella pan, cook the sausage over medium heat. Use a spatula or wooden spoon to break up the sausage. Then add the onion and garlic and cook until softened, about 8 minutes.

Add in the tomatoes, rice, saffron water, and the chicken stock. Season with salt and pepper and bring everything to a boil. Cover and simmer over low heat, without stirring, for about 15 minutes or until the rice is al dente.

In a separate non-stick skillet, sautee the shrimp and season with salt and pepper. Transfer the shrimp to the paella pan with the rice.

In the same skillet, add the wine and lemon juice. Add in the mussels and cockles and cover. Shake the skillet a few times and cook until the mussels and cockles open, about 3 minutes. Add everything in the skillet to the paella pan.

Finally, add the cooked chicken to the rice. Cover and bake in the oven for about 5 minutes. If desired, garnish with fresh parsley and/or a thinly sliced scallion and drizzle additional olive oil over the top.

Serve immediately.

Yield: About 4-6 servings

Source: Slightly adapted from Food and Wine

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