Paella with Seafood, Chicken, and Chorizo

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Picture of Paella with Seafood, Chicken, and Chorizo Recipe Photo: Paella with Seafood, Chicken, and Chorizo Recipe
Rated 4 stars out of 5
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  • Read 43 Reviews
Total Time:
2 hr 0 min
Prep
30 min
Inactive
30 min
Cook
1 hr 0 min
Yield:
2 to 4 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 43 reviews

  • on December 21, 2012

    Flag

    Very good paella recipe. I had large chicken thighs so I browned them well and put them back into the pan right after adding the liquid to the rice. At the end, they were cooked through. I also used arborio rice, and like others, I reduced the amount of liquid (chicken broth to a little over 2 cups which was just about the right amount. Also one member of my family is allergic to lobster, so I used more shrimp and also put in some mussels along with the clams (clams first, mussels a few minutes later.

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  • on December 01, 2012

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    Delicious, BUT...I used bone-in chicken legs and the chicken wasn't even close to being cooked through by the time the rice was done. I recommend either using boneless chicken or perhaps browning the chicken as suggested and then baking it while the sofrito is caramelizing.

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  • on September 21, 2012

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    I made this recipe today for a party of seven. Very easy to prepare and cook. I used a La Creuset pan to cook this Paella. Unfortunately my guests were not too thrilled. The major complaint was that the seafood does not go well with chicken and chorizo. Next time I make this dish I will leave out the seafood altogether.

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