Photo: Chicken and Seafood Paella Recipe
Ingredients
- 4 tablespoons canola oil, divided
- 6 skinless chicken thighs
- 2 ham hocks
- 2 cups onion, diced, divided
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 3 tablespoons garlic, minced
- 1 cup white wine
- Seafood stock, about 2 cups
- 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
- 1 pound Mexican style chorizo
- 1 cup red bell peppers, diced
- 3 cups Arborio rice
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 6 scallops
- 6 mussels
- 6 clams, choice
- 1/2 cup scallions, diced, for garnish
- 1/4 cup Roma tomatoes, for garnish
Directions
In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
Garnish with scallions and Roma tomatoes
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By caroloatesgarza...
Spring, TX
on April 15, 2013
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It was great! In a dish like this you can add or subtract whatever fits your family's taste buds! I added shrimp and I too cubed my chicken. Dishes like this can be changed. I would recommend this dish to anyone! Yes it took some time in the kitchen but it was worth it.
Carol
By regis98_7654587
Westminster, CO
on June 10, 2012
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I have made this recipe on special occasions more than 5 times, and it is fabulous every time. This was the dish I made my boyfriend for his birthday shortly after we started dating. I then made it for his sister and her family for New Years to rave reviews. He said he knew I could cook, but when I made this dish, he realized I took it to a whole other level. He is now my fiance. I am having his parents over for dinner, and his niece requested that I make this dish again. For those who said the chicken was raw, stoves vary, so you need to gauge how done your chicken and seafood is and modify as needed. I also leave the chorizo out and double the amount of seafood. It will come out wonderfully! The beautiful thing about paella is that the saffron risotto is the base, but you can add whatever meats or seafoods you like. It is such a staple in Spain and is made so many different ways!
By UGA Fan
Southeast US
on August 17, 2011
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I followed the directions to the letter and it turned out half raw, half burnt. The chorizo was over-powering and the shrimp were not included in the ingredients list. Terrible recipe!
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