Hi, I’m Elise. Today, I will show you a way to make chicken and seafood paella recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken and Seafood Paella Recipe
Chicken and Seafood Paella is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken and Seafood Paella is something that I have loved my entire life. They are fine and they look fantastic.
To bewith this recipe, we must prepare a few components. You can cook chicken and seafood paella using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Seafood Paella:
- Prepare 225 g Chorizo, chopped into 1cm rounds
- Make ready 2 tbsp Olive Oil
- Take 2 medium Tomatos, peeled and very finely chopped
- Get 300 g Mixed Seafood (Muscles, Squid and Prawns)
- Make ready 1 tsp Smoked Paprika
- Make ready 2 large Chicken Breasts, diced
- Get 1 Onion, finely chopped
- Prepare 2 Garlic Cloves, finely chopped
- Make ready 1 large pinch of Saffron
- Take 450 g Paella Rice
- Take 950 ml Chicken Stock
- Prepare To Serve
- Make ready Fresh Bread
- Take Chopped Parsley
- Get Lemon Wedge
Instructions to make Chicken and Seafood Paella:
- Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside.
- Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo.
- Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes).
- Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds).
- Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat.
- Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards.
- Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed.
- Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes.
- Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!
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