Chicken, Chorizo and Seafood Paella
This is a dish that can be as simple or as over-the-top as you like given your budget, but regardless of the garnishes, paella is always great, no matter the occasion or crowd.
Yields approx 6 servings
Ingredients:
1 Tbsp. Extra Virgin Olive Oil
1 cup Chorizo, sliced 1/2 thick
1/2 lb. Shrimp, large 16-20 size, peeled and deveined
1 Catfish Filet, cut into chinks
4 Chicken Thighs, boneless, cut into 1 pieces
1/2 Onion, Spanish, medium dice
2 cloves Garlic, peeled, minced
1 Red Pepper, roasted, peeled, medium dice
1 Tomato, ripe, skinned, seeded, chopped
Pinch: Saffron, threads
1/2 tsp. Pimenton (Spanish smoked paprika)
1/2 cup White Wine, dry
3 cups Clam Broth
1 cup Short-Grain Rice, Bomba or Arborio
1 doz. Clams, little necks, cleaned well
1/2 lb. Mussels, de-bearded, cleaned well
1/2 cup Peas, fresh but blanched or frozen
1/2 cup Edamame, shucked, frozen
2 Tbsp. Cilantro, fresh, chopped
To Taste: Sea Salt and Black Pepper, freshly ground
Directions:
In a large nonstick skillet, over medium-high heat, in olive oil, fry chorizo on both sides until golden brown. Remove sausage to a plate, leaving oil in pan. Season shrimp with salt and pepper and quickly brown shrimp on both sides, removing to the same plate with the chorizo when half-cooked. Repeat with catfish pieces. Season chicken with salt and pepper and add chicken to pan. Brown chicken on all sides. Add onion and garlic and cook for 1 minute, stirring often. Add roasted pepper, tomato, saffron and pimento and cook for 1 minute. Add white wine and bring to a boil. Boil for 1 minute. Add clam broth and return to a boil. Stir in rice, coating each grain well. Bring back to a boil and boil 2 minutes. Reduce heat, cover and maintain at a simmer for approximately 20 minutes. Add clams and mussels to the pan, along with peas and edamame. Bring back to a simmer cover and cook until the shellfish begins to open. Add browned shrimp, fish and chorizo, and cover. Cook until shrimp and fish is cooked through, all shellfish is open and rice is tender. For an authentic touch, allow the bottom of the pan to begin to crackle a touch before removing from the heat. This is when all of the extra liquid has absorbed and where the bottom layer of rice is beginning to brown (not burn!)
Presentation:
Garnish with chopped cilantro and serve.
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