Ingredients
- 1 small whole chicken (about 2 1/2 to 3 pounds), cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 pound large shrimp, peeled and de-veined
- 1/2 red onion, diced
- 5 cloves garlic, smashed and roughly chopped
- 1 red bell pepper, cored, de-veined, and diced
- 1 green bell pepper, cored, de-veined, and diced
- 1/2 teaspoon saffron
- 1/2 pound chorizo, sliced
- 1 tablespoon tomato paste
- 2 cups rice
- 4 cups chicken stock or water
- 1 pound mussels, cleaned and de-bearded
- 3/4 cup frozen peas, thawed
- Fresh Herb Vinaigrette, recipe follows
Directions
Preheat oven to 400 degrees F.
Season chicken pieces generously with salt and pepper. Add oil to a large, heavy, oven-safe skillet and heat over high heat. When oil is almost smoking, carefully add chicken to pan and sear until almost cooked through; remove chicken from pan and set aside. Add shrimp to oil and sear until almost done; remove shrimp from pan and set aside.
Add more oil if needed, reduce the heat to medium, and then saute the onions and garlic until translucent, about 5 minutes; do not let onions and garlic brown. Add bell peppers and cook until softened, about 4 minutes. Add saffron and cook until fragrant, about 1 minute. Add chorizo and brown for 2 minutes. Add tomato paste and cook for about 5 minutes. Add rice, and stir until the rice is well coated, about 1 minute. Add stock, return the chicken and shrimp to the pan, and add mussels and peas.
Transfer skillet to the oven and bake for 25 to 30 minutes. Remove from oven and drizzle vinaigrette over. Refrigerate and serve chilled or at room temperature. If serving at room temperature, refrigerate until 30 minutes before serving and then bring to room temperature.
Fresh Herb Vinaigrette:
3 tablespoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh rosemary leaves
1/4 cup minced chives
1 tablespoon minced garlic
1/4 cup sherry vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Put chopped herbs in a medium bowl. Add garlic and vinegar. Season, to taste, with salt and pepper. Whisk in olive oil until combined. Set aside until paella is ready.
Photo: Cold Paella Salad Recipe
















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By liliana2010
Coral Gables, FL
on October 30, 2010
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This is by far the best Paella recipe that I have tried. I also serve it warm and skip the salad dressing. I use less chicken and replace it with scallops and more shrimp. Also use lima beans instead of peas. My family and friends love it. My parents just came from touring Spain and believe that my paella (Wolfgang's was so much tastier than the many they tried over there! TIP: place paella on burner for a few minutes (watch closely to build nice "socarrat" (caramelized bottommmmmm
By cblakley77
Shelby Twp, MI
on June 28, 2005
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I actually was served this dish at a party. Everyone there loved it too. Came to website to make it myself.
By byan101_436627
San Francisco, CA
on March 20, 2005
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I too served this dish warm to a group of people and it was a big hit. The 6year old child loved it too. Very easy to prepare. I also threw in the shrimp at the last 5-10 mins and threw in scallops instead of mussels. Will definitely make again!
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