Chicken and Seafood Paella
Chicken and Seafood Paella

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken and seafood paella. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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 is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Chicken and Seafood Paella is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken and seafood paella using 15 ingredients and 9 steps. Here is how you cook it.

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

Originating in Valencia, this dish of rice with seafood and chicken or rabbit is completely addictive. However, if you order paella in Madrid, this is what you'll get - Paella Mixta. Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl.

Steps to make Chicken and Seafood Paella:
  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!

Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. 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. You can savor it at a Costa del Sol beach bar or at almost any restaurant in Andalucía.

So that is going to wrap this up with this special food chicken and seafood paella recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!