Chicken and Seafood Paella
Paella is the ultimate Spanish one-dish dinner. This version has a little spice and heat and is absolutely gorgeous.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
8 servings
Ingredients
- 4 cupchicken (vegetable, or fish broth)
- 1/2 teaspooneach Pimenton -- dulce and picante
- 1 tablespoonturmeric
- 1/4 teaspoonsaffron
- 1/4 teaspoondried oregano
- 1/4 cupolive oil
- 1/4 cupwalnut oil
- 1 medium onion -- chopped
- 5 clovegarlic -- minced
- 1/2 cupdiced red bell pepper
- 3 cupssliced white mushrooms
- 14 ouncesRega San Marzano Tomatoes
- 2 cupBomba Rice
- kosher salt and pepper to taste
- 1 cupzucchini
- 1 cupmarinated artichokes -- quartered
- 1 cupdiced cherry tomato
- 1/2 cupscallions -- diced
- 4 ounceschorizo -- diced
- 4 chicken thighs or tenders -- cubed
- 1 poundfish or seafood combination
- marcona almonds for garnish
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Add pimenton(s), turmeric, saffron, and oregano to stock. Season with salt and pepper.
- 2
Heat the oil in a paella pan (12-14") on your cooktop, grill, or paella burner over medium heat.
- 3
Add the onions, garlic, peppers, and mushrooms. Saute until soft - not brown, about .
- 4
Add the tomatoes and stir. Add the rice and saute' for .
- 5
Add seasoned stock to rice mixture and bring to a boil over high heatóseason with salt and pepper and taste stock.
- 6
Reduce the heat to medium and simmer rice without stirring
- 7
When the paella crusts (crust forming on the bottom) and rice are almost done, add vegetables, meat, poultry, and fish/seafood to the mixture. Finish cooking and turn crusted rice over. Adjust seasonings.
- 8
Turn off heat, cover with foil for . Serve garnished with Marcona almonds.
Chef's Notes
NOTES : Paella is a tradition dish of Spain. It is one of my favorite communal dishes. Cook the protiens separately to accomodate your guests preferences.