Paella With Chorizo Shrimp Clams And Chicken With Garlic Aioli Recipes

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

CHICKEN AND CHORIZO PAELLA ON THE GRILL

Steps:

• Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
• Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
• Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
• Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.

CHORIZO, CHICKEN & SHRIMP FAUX PAELLA RECIPE - (4.7/5)

Steps:

• 1. In 6 quart stock pot, cook bacon till crispy, remove and drain-set aside. 2. In bacon grease, add onion, red pepper, hot pepper, garlic, scallion, celery, shallots and tomatoes, saute till tender. 3. As it is sauting, add bay leaf, sazon and creole seasoning, mixing in well. 4. Cut up chorizo into small chunks and cook. 5. In skillet, cook chicken and season each side, cook till no longer pink, remove. cut into small cubes. 6. Add rice, broth, water and chicken boost, bring to a boil. 7. Lower heat to medium and add chicken, beans and shrimp. 8. Crumble bacon and return to pot. 9. Cover and lower heat to medium low and cook till rice is cooked. 10. Add more broth or water if needed.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

EASY CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
• Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
• Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

BOBBY FLAY'S SHELLFISH AND CHICKEN PAELLA WITH CHORIZO AND GREEN PEAS

Steps:

• Preheat the oven to 375°F. Bring 7 3/4 cups of the stock to a simmer in a saucepan.
• Meanwhile, heat 2 tablespoons of the olive oil and the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the rice and stir to coat.
• Add the saffron to the simmering stock and cook for 1 minute. Then add the stock to the rice and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the liquid has been absorbed and the rice is tender, 15 to 18 minutes. Uncover and fluff with a fork.
• Put the tomatoes in a small baking dish, and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper, and roast in the oven until soft, about 30 minutes. Set aside.
• Raise the oven temperature to 450°F.
• Heat 3 tablespoons of the olive oil in a large ovenproof skillet until almost smoking. Season the chicken pieces with salt and pepper, place in the skillet (in batches if necessary), and brown all sides. Pour off the fat, and transfer the skillet to the oven. Roast until cooked through, 25 to 30 minutes. Let rest for 15 minutes.
• Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Return to a boil, reduce the heat, and simmer until cooked through, 12 to 15 minutes. Let cool slightly, then shell the lobsters. Keep the claws whole; coarsely chop the tail meat.
• Cook the chorizo in a medium sauté pan over medium-high heat until browned on both sides, 6 minutes. Remove the chorizo to a plate lined with paper towels.
• Combine the mussels and clams in a pot, add 1 cup water, cover the pot, and cook over high heat until they open, 3 to 4 minutes. Discard any that do not open.
• Heat the remaining 2 tablespoons olive oil in a large sauté pan or paella pan until almost smoking. Season the shrimp with salt and pepper and sauté for 1 minute. Season the squid with salt and pepper and add to the pan. Cook until just cooked through, 2 to 3 minutes. Add the rice, remaining 2 cups stock, the peas, tomatoes, chicken, lobster meat, and chorizo, and stir to combine. Add the mussels and clams.
• Fold in the Lemon Aioli and parsley, and mix until combined; season with salt and pepper to taste. Serve immediately.
• Combine the garlic, salt, egg yolks, lemon juice, and zest in a food processor or blender, and process until smooth. Slowly add the oil, drop by drop at first, processing until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.

CHICKEN AND CHORIZO PAELLA

Steps:

• Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
• Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
• Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
• Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
• Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
• Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.