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Chicken, Chorizo and Seafood Paella

Mar 10, 2021

Ingredients

  • 2 tbsp olive oil
  • 4 chicken thighs boneless and skinless, chopped
  • 2 Goose on the Loose chorizo sticks, sliced into thick pieces
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 large onion, chopped
  • 7 cloves garlic, minced
  • 1 1/2 cups Spanish or jasmine rice
  • 400g diced fire roasted tomatoes
  • 4 cups vegetable or chicken broth (or mixed)
  • 1 tbsp hot sauce (Tabasco or Sriracha)
  • 2 tsp smoked paprika
  • 1 tsp saffron
  • 500g large green prawns, shelled with tails left on
  • 500g mussels, cleaned
  • 500g clams, cleaned
  • fresh parsley for garnish, chopped
  • 1 lemon, cut into wedges

Method

  1. Heat the olive oil over medium heat in a large paella pan or skillet. Add the chicken, chorizo, salt and pepper and cook for 5 minutes or until the chicken is cooked through.
  2. Move the chicken and chorizo to one side of the pan, then on the other side of the pan add the onion and season with a bit of salt and pepper. Cook the onion for 2 minutes until it becomes soft and translucent. Add the garlic and cook for another minute.
  3. Add the rice and canned tomatoes to the pan and stir well to combine. Let the rice simmer in the sauce from the tomatoes for 5 minutes or until it browns on the bottom.
  4. Add the broth, hot sauce, smoked paprika and saffron. Stir all ingredients together and cover with a large lid. Simmer for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice won’t be completely cooked during this step.
  5. Turn down the heat and stir the rice around slightly, you will notice the crust on the bottom of the pan, which is necessary. Place the green prawns, mussels and clams evenly over the rice. Cover the paella with a lid again and cook for another 10 minutes or until the mussels and clams open up and the prawns are cooked completely.
  6. Turn off the heat and garnish with parsley and present the dish with lemon wedges.
  7. Serve from the pan or skillet.

Tips: Use vegetable broth instead of chicken broth if you would prefer the paella to look richer and darker in colour. If you cannot find clams, double the mussels instead.

 

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