Seafood and Chicken Paella

Paella is one of my favorite dishes to cook when entertaining. Not only is it delicious but it’s a one-pot dish which makes for simple preparation and easy clean-up.

My sister-in-law and her family came to visit from Virginia this summer. I made this paella for them at an early diner party with a green salad on the side. It was a hit, everybody loved it! Even my vegetarian husband couldn’t take his eyes off of it . Enjoy!

Ingredients
(8-10 Servings)

½ cup olive oil
6 Spanish chorizos
4 chicken tights
4 chicken drumsticks
1 tablespoon paprika
1 pound large shrimp, peeled and deveined
1 small onion, finely chopped
4 garlic cloves, minced
2 1/2 cups Arborio rice
12 littlenecks clams, cleaned
Salt and pepper
6 cups chicken stock
½ cup frozen peas
½ cup chopped flat parsley
Lemon wedges for serving
Large pinch saffron threads

Directions

1. In a large paella pan over medium heat, add the olive oil and the chorizo. Sauté for 5 minutes or until the chorizo is brown. Remove and set aside.

2. Rub the chicken pieces with paprika, salt and pepper and add to the paella pan. Sauté for 4 minutes on each side or until brown. Remove from the paella pan and set aside with the chorizo.

3. Add the onions and garlic to the paella pan and sauté for about 7 minutes or until translucent. Add the rice and stir to coat.

4. Add the chicken stock, stir and cook for about 15 minutes. Add the chicken pieces, chorizo and saffron, cook for about 10 more minutes.

5. Add the shrimp and clams, give the paella a good shake and cook for 10 minutes more. Add the peas and let it sit for 5 minutes.

6. Add the parsley and decorate with lemon wedges. Serve.

Related posts:

1. SEAFOOD STEW (CAZUELA DE MARISCOS)
2. Chicken with Mushroom Sauce (Pollo con Salsa de Champiñones)
3. Chicken with Cilantro-Parsley-Capers Sauce
4. Arroz Tapado (Rice with Chicken and Pork)

Tagged as: Chicken, Clams, Rice, Saffron, Seafood, Shrimp, Spanish, Sweets