EASY SEAFOOD CHICKEN PAELLA WITH CHORIZO
This seafood chicken paella with chorizo is a Briticised take on the Spanish classic rice dish. It's packed with crispy chicken, fiery chorizo, and a seafood mix of prawns, mussels, scallops and calamari rings.
Provided by Alice | Skinny Spatula
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat the oven at 190C/375F.
- Cut the chicken thighs into small pieces (about 1 inch each), season with salt and pepper, and dust with flour. Mix until all pieces are covered in flour.
- In a frying pan, heat up 2 tablespoons of olive oil, and cook the chicken for 5 minutes until slightly golden. Remove the chicken from the pan and transfer to a baking tray lined with baking paper. Place into the heated oven and cook for 20-25 minutes until crispy.
- Meanwhile, add the seafood mix to the frying pan in which you cooked the chicken and cook for 8-10 minutes (or 12-15 if frozen). You can season with salt as it cooks. When there's no more liquid left, remove from heat.
- Cut the chorizo into 1 cm cubes and add them to the main pan/casserole you're making the paella in. Fry it for 1-2 minutes until crispy. Add the chopped onion and sliced peppers, and cook for 10 minutes until soft.
- Prepare the chicken stock and infuse it with saffron (make sure it's really hot when adding the saffron).
- Add the smoked paprika to the chorizo mixture and cook for 30 seconds. Add the rice and the stock, and cook for 20 minutes, stirring occasionally.
- Add the seafood mix and peas to the pan and continue to cook for a further 10 minutes with a lid on until the liquid is mostly gone and the rice gets sticky to the bottom of the pan. Season with salt and freshly ground black pepper if needed.
- Stir in the cooked chicken pieces and serve hot with lemon wedges for squeezing. You can also garnish the paella with parsley (optional).
Nutrition Facts : Calories 435 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 845 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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 & CHORIZO PAELLA
Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
- Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
- Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
- Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)
A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.
Provided by Just Call Me Martha
Categories One Dish Meal
Time 57m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat 3 tbsp oil in large skillet on medium high heat.
- Add chicken pieces and fry 3 to 4 minutes per side until golden.
- Remove from skillet and season with salt and pepper.
- Add onions and peppers to skillet.
- Sauté 2 minutes.
- Stir in garlic, paprika and thyme.
- Sauté 1 minute and add shrimp.
- Sauté until shrimp turn pink.
- Add 1 Tbsp oil if needed.
- Sprinkle rice into pan.
- Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
- Stir in tomatoes.
- Season well.
- Combine stock and saffron and stir into rice mixture.
- Bring to boil.
- Boil for about 2 minutes, reduce heat to medium.
- Return chicken and push down into rice.
- Cook uncovered for 15 minutes.
- Stock should be bubbling.
- Stir rice around and add shrimp, lima beans, red peppers and clams.
- Cook for 10 minutes longer.
- Remove from heat and cover for 10 minutes.
- To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42
CHICKEN AND CHORIZO PAELLA
An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
- Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.
PAELLA I
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.
Provided by Christine
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
- Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
- Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
- Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 56.6 g, Cholesterol 106 mg, Fat 18.2 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 4.3 g, Sodium 1162.2 mg, Sugar 4.8 g
PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO
Provided by Tyler Florence
Categories main-dish
Time 2h
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- 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.
PAELLA (BEEF, CHICKEN AND CHORIZO)
Had a similar dish at this amazing restaurant in Saint Augustine, Florida and had to recreate for home! The restaurant had the traditional paella and a land-lover's version. I'm not a lover of seafood, so here goes... As a note: Pimento, olives, a little cayenne, shrimp (I can't stand the buggers but have added them for my husband), and sliced green onions have all made lovely additions at one time or another.
Provided by tmem13
Categories One Dish Meal
Time 1h30m
Yield 2 Cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.
- Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes). Set aside and keep warm.
- Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes).
- Add rice, stock, turmeric, saffron and bring to a boil.
- Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated).
- Serve immediately.
Nutrition Facts : Calories 799.1, Fat 29, SaturatedFat 9.4, Cholesterol 131.2, Sodium 813.6, Carbohydrate 76.2, Fiber 2.5, Sugar 4.7, Protein 53.2
CHICKEN AND CHORIZO PAELLA ON THE GRILL
Use an 8-person paella pan on the grill.
Provided by JWynne
Categories World Cuisine Recipes European Spanish
Time 3h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams
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- Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
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- Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
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