La Tienda Paella Recipes

PAELLA WITH CHICKEN AND CHORIZO RECIPE - RECETA DE PAELLA DE POLLO Y CHORIZO

Steps:

• STEP 1Pre-heat oven to 350 degrees. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, saffron and paprika. Bring to a low boil until stock cubes dissolve. Reduce heat to keep warm. STEP 2Season the chicken with salt and pepper and dust with a small amount of smoked paprika. On medium high heat, brown the chicken and chorizo in 1 tablespoon olive oil in a 13-inch paella pan, about 5-10 minutes. Remove to a platter.  STEP 3Add the onion, bell pepper, chopped garlic and parsley to the pan and cook for 5 minutes, stirring occasionally. Add a little more olive oil if needed. Add the rice, tomato, bay leaves and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Add broth and stir until it boils. Return the chicken and chorizo pieces, burying them in the paella. Scatter the garlic cloves over the top. STEP 4Place in oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see if it is done; if it is not, continue to cook. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste. Serve with a crisp green salad, crusty bread and a Spanish white or rosé wine. 

LA TIENDA PAELLA

Steps:

• Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth -- you need exactly 5-1/2 cups. Cut the chickens into small serving pieces -- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt. In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo, and jamón to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.) Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, then bake at 325 F, uncovered, for 20 minutes. Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley. Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish!
• Cook

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.