How to Make Appetizing Chicken and Seafood Paella

Chicken and Seafood Paella. This version of seafood paella includes chicken and pork, as well as clams, mussels, and shrimp. It's a bit of mar y montaña—or surf and turf—as they say in Spain. A traditional paella pan, a long wooden spoon or paddle, and a barbecue or gas burner are needed to prepare this seafood paella.

Chicken and Seafood Paella Stir the cooked chicken into the rice. 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. You can have Chicken and Seafood Paella using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken and Seafood Paella

  1. It's 225 g of Chorizo, chopped into 1cm rounds.
  2. You need 2 tbsp of Olive Oil.
  3. Prepare 2 of medium Tomatos, peeled and very finely chopped.
  4. Prepare 300 g of Mixed Seafood (Muscles, Squid and Prawns).
  5. It's 1 tsp of Smoked Paprika.
  6. You need 2 of large Chicken Breasts, diced.
  7. Prepare 1 of Onion, finely chopped.
  8. It's 2 of Garlic Cloves, finely chopped.
  9. You need 1 of large pinch of Saffron.
  10. It's 450 g of Paella Rice.
  11. It's 950 ml of Chicken Stock.
  12. It's of To Serve.
  13. Prepare of Fresh Bread.
  14. Prepare of Chopped Parsley.
  15. You need of Lemon Wedge.

Return chicken and push down into rice. Recipes - Paella with Chicken & Seafood. This is the paella best-known to visitors to Spain. The yellow rice includes bits of chicken, squid, shrimp and mussels.

Chicken and Seafood Paella step by step

  1. 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..
  2. Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo..
  3. Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes)..
  4. Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds)..
  5. Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat..
  6. 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..
  7. 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..
  8. Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes..
  9. 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!.

You can savor it at a Costa del Sol beach bar or at almost any restaurant in Andalucía. In the metal paella pan, heat the oil. Add the chicken pieces and fry over high heat until golden. Paella is one of my favorite dishes to cook when entertaining. Not only is it delicious but it's a one-pot dish which makes for simple preparation and easy clean-up.

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