Chicken Seafood Paella Australian Womens Weekly Recipes
SEAFOOD-AND-CHICKEN PAELLA
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
- In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
- Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
- Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
- Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.
Nutrition Facts : Calories 590 g, Fat 25 g, Fiber 1 g, Protein 51 g
CHICKEN & SEAFOOD PAELLA - AUSTRALIAN WOMEN'S WEEKLY
From the excellent Australian Women's Weekly cookbook series. I've tried a number of different paella recipes but keeping coming back to this one, so thought I'd better post it. If some of the seafood is unavailable you can substitute others like clams or scallops - as long as there's about a kilogram. Remember, the rice is meant to form a crunchy,burnt crust on the bottom (its a delicacy and called "socarrat") so when stirring, try not to disturb it.
Provided by Baz231
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Scrub mussles, remove beards. Shell and devein prawns, leaving heads and tails intact. Remove and discard wing tips from chicken and cut each wing into pieces at each joint (or cut breast/thighs into bite size pieces).
- Heat oil in large paella pan or wok and cook sausages until lightly browned. Drain on absorbent paper. Add chicken to pan, cook until browned and tender. Remove from pan.
- Add rice, garlic, spring onions and peppers to the pan and stir. Stir in saffron, paprika and tomato paste. Add wine, cook, stirring, until it wine is nearly absorbed.
- Add 1 cup of stock, cook, stirring, until liquid is nearly absorbed. Add remaining stock, cook, stirring, until stock boils.
- Cover with a lid or foil and simmer for 20 minutes.
- Add mussels, prawns, peas, tomatoes, fish and calamari, and cook, covered, over low heat until stock is absorbed, rice is cooked and mussels are open.
- Add chicken and sausages, stir through gently, until heated through.
Nutrition Facts : Calories 666.4, Fat 20.6, SaturatedFat 5.6, Cholesterol 232.1, Sodium 739.2, Carbohydrate 67.3, Fiber 5.2, Sugar 5.2, Protein 42.8
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