Paella with Seafood, Chicken, and Chorizo

Recipe courtesy Tyler Florence

Show: Food 911Episode: Parent Trap

Rated: 4 stars out of 5Rate itRead users' reviews (36)

RECIPE
COMMENTS & REVIEWS(36)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
2 to 4 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 2 hr 0 min

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Ingredients

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving

Directions

Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.

Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.

Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

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Comments & Reviews

recipe Paella with Seafood, Chicken, and Chorizo
Kerube Lincoln, CA 08-16-2009
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Excellent Paella after a few changes
Rated: 5 stars out of 5

I changed up the recipe a little after reading the reviews and made some modifications of my own. I bought a great Paella pan... at Sur la Table for $19.99 that was 13.5 inches and served 4-6 people. I let the chicken sit in the spices for 1 hour for added flavor. I was unable to find the Spanish Calasparra Rice so I used Italian Arborio instead. The recipe calls for 3 cups of water, I used 2 1/2 cups of chicken stock but could have been better off with 2 1/4 cups. I ended up adding 2 cups of stock off the bat and then slowly added more liquid as needed. Had I used all 3 cups I would have had a seafood soup. The Arborio must work a little differently than the Calasparra. I let out the lobster tails and clams and in their place added mussels and scallops. In the sofrito I also added a pinch of Cayanne Pepper for a bit of a kick. A little goes a long way! The aroma was wonderful and rich. The flavor was superb. I got rave reviews from my guests. I will be making this again soon! Read more
recipe Paella with Seafood, Chicken, and Chorizo
Carmen Smyrna, GA 08-02-2009
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Perfect with a little adjustment
Rated: 5 stars out of 5

I thought this recipe was excellent. I made a few adjustments and it made the dish perfect. I made this for friends, who know... a thing or two about paellas, and received rave reviews. Instead of water, I used good chicken stock. We prefer things with a little kick, so I added cayenne pepper to the garlic, onion, tomato sofrito. The flavors were delicious! To comment on some of the negative reviews, this may be helpful. I found the amount of water to be perfect, but you have to use Spanish Calasparra rice (special paella rice). It is more absorbent than regular rice. If you can't find Calasparra rice, you can use the Italian Arborio in a pinch (remember not to stir too much!). I think it's also important to use a gas stove to achieve the socorrat. Another key ingredient is the Spanish chorizo. Invest in a good one - preferably imported from Spain. Using chicken stock gave it a lot more depth of flavor, as well as the cayenne. Hope this helps. We'll be making this recipe many more times!!Read more
recipe Paella with Seafood, Chicken, and Chorizo
Madeline Seattle, WA 07-20-2009
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Good dish, but still was lacking something
Rated: 3 stars out of 5

Made this dish tonight ane while it turned out pretty tasty, it still didn't have that extra punch of the true Spanish paella... I have had. I tried using chicken stock instead of water to boost flavor, but didn't taste too much of a difference- maybe fish stock next time? The shrimp didn't have much flavor and I even coated them in the same paprika/oregano rub used for the chicken. Not much socorrat formed and I cooked it almost 10 minutes longer than the recipe suggested. It's very good, but for me it still needs tweaking for next time.Read more
recipe Paella with Seafood, Chicken, and Chorizo
Hilary Bellingham, WA 05-26-2009
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yummy
Rated: 4 stars out of 5

This was my first try at Paella. It turned out pretty darn good. I cooked my rice a little longer - maybe 15 minutes in 5... minute intervals because I like it cooked a little more than al dente. I used boneless thighs cut into chunks and make sure you use Spanish chorizo - it's dry and cured like salami or pepperoni (mexican is not). Also, next time I will loosen the lobster meat from the shell (but leave it in the shell) before cooking just to make it a little less messy to eat. Overall, very good and my husband really liked it too. Scallops, in place of clams, were a good addition to it as well. Read more
recipe Paella with Seafood, Chicken, and Chorizo
David San Diego, CA 05-25-2009
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Not very good at all.
Rated: 1 stars out of 5

I agree with anonymous #1. 1 cup of rice to 3 cups of water and the cooking liquid made a sticky mess. A waste of perfectly... good seafood. My instincts told me this would not work, and I should have listened. Read more
recipe Paella with Seafood, Chicken, and Chorizo
fernando staten island, NY 05-19-2009
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Sixties NYC Spanish Paella?
Rated: 3 stars out of 5

NY times Craig Clairbone used to give this paellas a good review. This recipe is good to have a nice dish but the best way... to name it is Paella with Seafood, Chicken, and (Chorizo?) New York Style. Still today, thou CHEFS like Ferran Adria, Juan Mari Arzak, Fernado Frade etc, etc, etc............... are well known around the world, the magnificent cuisine from Spain is utterly unknown in this great Country. FernandoRead more