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
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 8 minutes.
- 4
Add the tomatoes and stir. Add the rice and saute' for 5 minutes.
- 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 10 minutes. 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.
Nutrition (per serving)
563
Calories
35g
Protein
47g
Carbs
26g
Fat
3g
Fiber
477mg
Sodium