CHICKEN AND SEAFOOD PAELLA
Steps:
- In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
- In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
- Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
- Garnish with scallions and Roma tomatoes
CHICKEN AND SEAFOOD PAELLA
Paella is a traditional Spanish dish that teaches you how to slow cook and build deep flavors into a meal-and it's something you need to try at least once in your life.
Provided by Seamus Mullen
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 30
Steps:
- (Note: Lobster Stock recipe not shown in video. Make Lobster Stock before commencing with the rest of the paella, or substitute chicken stock.) Lobster Stock: Bring a large stockpot of salted water to a rolling boil; cook lobsters, 5 minutes. Remove lobsters, reserving water. When cool enough to handle, remove the tails and claws, keeping shells intact, and set aside for the paella. Place lobster bodies on a sturdy surface, belly side up. Cut in half, then quarters, keeping shells intact.In a medium stockpot over medium-high heat, add olive oil and sauté lobster body pieces, 5-7 minutes. Add tomato paste, stirring to thoroughly coat the lobster. Deglaze the pan with brandy and cook off the alcohol, about 1 minute; then add onion, carrots, tomato, fennel, and garlic and continue sautéing, 3-5 minutes. Add 6 cups of the reserved lobster water, stir to combine, cover, reduce heat to medium-low, and simmer for 2-3 hours. Strain stock into a large bowl, discarding lobster pieces and vegetables. Remove 1 cup of the stock; steep a pinch of saffron threads in the hot liquid for 3-4 minutes, then return the saffron-infused broth to the stock. Reserve Lobster Stock for paella. Sofrito: Dice onions and bell pepper (pieces should be the same size); set aside in separate bowls. Cut tomatoes in half lengthwise. Grate over a bowl flesh-side down and discard tomato skin. Smash garlic cloves and roughly chop; use the back of the knife to crush the garlic, then continue to chop to a rough paste. Set aside. Discard stem and seeds of soaked chile; use a knife gently scrape the flesh from the skin of the pepper. Discard the skin and set flesh aside in a small bowl.
- In a large, heavy-bottomed sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the onions, then 1 more tablespoon olive oil. Stir and sweat until translucent, about 5 minutes.
- Add the bell peppers and chile to the onions; then add the grated tomato and season with salt and pepper. Stir, then add garlic and vinegar. Stir to thoroughly combine all ingredients. Reduce heat to low and simmer Sofrito uncovered, stirring occasionally until reduced by two-thirds, about 2 hours. Makes 2 cups Sofrito. (Note: Freeze leftovers in small portions to defrost and use as needed. Even for a quick rice or pasta dish, a bit of this will make all the difference in flavor.)
- Paella: Discard outer casing from chorizo, then dice and set aside. Prepare lobster pieces by cutting across the tail in 2-inch medallions, leaving shells intact. Use the back of a knife to crack the claws. Set lobster aside. Place shrimp and chicken on a rimmed baking sheet and season with salt and pepper. Set aside.
- In a paella pan over medium-high heat, add 2 tablespoons olive oil and heat until smoking, 1 minute. Lay chicken pieces skin-side down, then the shrimp, in an even layer to sear. After 30 seconds, turn shrimp, cook 30 more seconds, then remove and set aside. (Shrimp will be lightly seared, not fully cooked.)Continue cooking chicken until the skin is golden brown, 2 minutes; to maintain even heat, use the handles to turn the pan as the chicken cooks. Turn chicken over and add chorizo. Add 1 cup Lobster Stock; it should sizzle and steam when it hits the hot pan. Add 1 cup Sofrito and gently stir to combine and return to active simmer, about 30 seconds.
- When paella is at an active simmer, add rice, distributing evenly in the pan. (Note: An active simmer is important; it helps the rice release its starch, giving paella the proper consistency.) Add another 1½ cups stock; gently stir, and season with a pinch or two of salt. Let simmer, turning the pan as necessary so the heat is evenly distributed. Lower heat to medium-low and continue cooking the paella, adding ½ cup of stock at a time as it absorbs, about 20 minutes.
- Flip the chicken pieces, adding stock to the parts of the pan that look drier. As the paella cooks and the dish firms up, the rice will begin to change from translucent to opaque. Stir gently to allow a bit of socarrat (the crispy bottom that is the prized part of paella) to begin to form on the bottom.
- When the rice has nearly finished cooking (about 25 minutes total), bury the clams into the paella, followed by the mussels. Then layer the shrimp on top. Raise the heat to medium-high.
- Add lobster tail and claw pieces to the pan. Flip the shrimp to let them cook completely through. Check that the chicken is cooked through: Cut into a piece and check that the color is rosy, but not deep pink. Taste the paella for seasoning and add a pinch more salt, if necessary. Finish the paella with a final drizzle of olive oil. Remove the paella pan from the heat and let rest for 5-10 minutes before serving. (Note: Discard any clams or mussels that have not opened.)
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
More about "big paella with seafood and chicken recipes"
CHICKEN AND SEAFOOD PAELLA RECIPE | SPANISH RECIPES | PBS FOOD
Web Ingredients; 12 bone-in, skin-on chicken thighs (about 5 pounds) 3 tablespoons olive oil; 2 teaspoons paprika; 4 large tomatoes; 1 large red bell pepper, stemmed, seeded, ribs removed, and cut ...
From pbs.org
From pbs.org
See details
PAELLA SHELLFISH & CHICKEN - BIG GREEN EGG
Web Prep time: 30 minutes. Cook time: 30-60 minutes depending on temperature of the EGG. Set the EGG for direct cooking at 400ºF/204ºC. Soak saffron in wine and stock; reserve. Season both sides of chicken with kosher salt, …
From biggreenegg.com
From biggreenegg.com
See details
AUTHENTIC MIXED PAELLA RECIPE WITH SEAFOOD AND …
Web Mar 10, 2021 Add salt while sauteing or frying meat and seafood. Put few spoons of olive oil into a large pan with a lid over medium-high to high heat. Add mussels, a glass of dry white wine, and cover the pot. Mix mussels …
From myorangeway.com
From myorangeway.com
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN | RECIPE | FOOD NETWORK …
Web Feb 2, 2019 - Get Big Paella with Seafood and Chicken Recipe from Food Network. Feb 2, 2019 - Get Big Paella with Seafood and Chicken Recipe from Food Network. …
From pinterest.com
From pinterest.com
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN | RECIPE | FOOD NETWORK …
Web Feb 28, 2021 - Get Big Paella with Seafood and Chicken Recipe from Food Network. Feb 28, 2021 - Get Big Paella with Seafood and Chicken Recipe from Food Network. …
From pinterest.com
From pinterest.com
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN | PUNCHFORK
Web 12 littleneck clams, rinsed; 12 mussels, scrubbed and debearded; 12 medium shrimp, peeled and deveined; 1 cup sliced Spanish chorizo; 6 skin-on, bone-in chicken thighs; 1 …
From punchfork.com
From punchfork.com
See details
BEST PAELLA RECIPES - FOOD & WINE
Web Mar 20, 2023 Traditionally cooked over coals, paella began as a humble Valencian rice dish featuring chicken, rabbit, fresh green beans, fresh shell beans, tomato, garlic, …
From foodandwine.com
From foodandwine.com
See details
CHICKEN AND SEAFOOD PAELLA RECIPE - BBC FOOD
Web Recipe tips Method Heat the olive oil in a large non-stick frying pan (around 33cm/13in) on high heat. Once hot, fry the chicken for 5 minutes or until golden on the outside. Add the …
From bbc.co.uk
From bbc.co.uk
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN – RECIPES NETWORK
Web May 20, 2013 Flip the chicken and cook on the second side until browned, about 4 minutes more. Remove the chicken to a plate. Add the bell pepper, onion and garlic and …
From recipenet.org
From recipenet.org
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN | RECIPE | FOOD NETWORK …
Web Sep 25, 2021 - Get Big Paella with Seafood and Chicken Recipe from Food Network. Sep 25, 2021 - Get Big Paella with Seafood and Chicken Recipe from Food Network. …
From pinterest.com
From pinterest.com
See details
SEAFOOD PAELLA RECIPE | TIKTOK
Web 3.5M views. Discover videos related to Seafood Paella Recipe on TikTok. See more videos about Paella Seafood, Black Paella Seafood, Chicken And Seafood Paella, Seafood …
From tiktok.com
From tiktok.com
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN | RECIPE | FOOD NETWORK …
Web Nov 27, 2022 - Get Big Paella with Seafood and Chicken Recipe from Food Network. Nov 27, 2022 - Get Big Paella with Seafood and Chicken Recipe from Food Network. …
From pinterest.com
From pinterest.com
See details
RECIPE FOR BIG PAELLA WITH SEAFOOD AND CHICKEN - MARLIAVE.COM
Web Oct 2, 2022 Chef Delicioso October 2, 2022 Table of Contents
From marliave.com
From marliave.com
See details
BEST CHICKEN AND SEAFOOD PAELLA RECIPES
Web Steps: Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes.
From alicerecipes.com
From alicerecipes.com
See details
MIXED PAELLA WITH CHICKEN, SEAFOOD AND CHORIZO. - PAELLA RECIPES
Web Ingredients for this Meat and Seafood Paella (feeds 6-8 people) 1/2 teaspoon saffron 4 chicken thighs, chopped 10-12 large prawns, peeled and deveined salt and black …
From paellarecipes.org
From paellarecipes.org
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN | RECIPE | PAELLA, FOOD …
Web Dec 3, 2019 - Get Big Paella with Seafood and Chicken Recipe from Food Network. Dec 3, 2019 - Get Big Paella with Seafood and Chicken Recipe from Food Network. …
From pinterest.com
From pinterest.com
See details
SEAFOOD AND CHICKEN PAELLA RECIPES
Web 1/4 cup olive oil: 3 chicken breasts, cut into 2 inch cubes: 1/2 teaspoon salt: 1/4 teaspoon pepper: 1 large Spanish onion, chopped: 1 green pepper, diced into ½ inch pieces
From tfrecipes.com
From tfrecipes.com
See details
16 CHICKEN WITH RICE RECIPES FOR A COMFORTING MEAL
Web Mar 21, 2023 Vicky Wasik. This well-seasoned rice bowl is topped with crisp-skinned strips of chicken and sautéed spinach, along with shredded nori and fried garlic nubs which …
From seriouseats.com
From seriouseats.com
See details
BIG PAELLA WITH SEAFOOD AND CHICKEN | RECIPE | FOOD NETWORK …
Web Aug 28, 2022 - Get Big Paella with Seafood and Chicken Recipe from Food Network. Aug 28, 2022 - Get Big Paella with Seafood and Chicken Recipe from Food Network. …
From pinterest.com
From pinterest.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love