Chicken, Chorizo and Shrimp Paella
16 December 2008 Labels: Chicken, Entrees, Paella, Rice, Shrimps 8 comments
This is one of my favorite dishes. It is simple and easy plus you only need one pan to cook it, less washing for me. :o) The secret to a great Paella is the Saffron. It gives this dish an exquisite flavor in my opinion. Saffron is quite expensive but is essential for a real Paella. I also have a Paella pan to cook it in. If you don't have one, you can use any saute pan that is big enough. You can also cook it in a regular wok and transfer it to a baking dish. I took this photo while the Paella was still cooking so it has some liquid left.
The recipe I used didn't call for shrimps but I added it anyway since I love it and I'm the cook. LOL If you are adding shrimps, do it at the last 5 or so minutes of cooking, depending on the size of your shrimps. If you'll notice in the photo, only one half of the Paella has green peas, that's because my husband hates it while I like it. LOL The recipe also calls for roasted chicken but if you don't have left-over chicken, you can use fresh chicken. I put salt and pepper on fresh chicken and fry it it a little oil.
Here is the recipe I used from Epicurious.
Epicurious September 1999
Yield: Makes 4 to 6 servings
1 tablespoon vegetable oil
14 ounces chorizo, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika
2 cups short- or medium-grain rice
1 pinch saffron threads
2 bay leaves
4 cups chicken stock
1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
1/2 cup frozen peas
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste
Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
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Oh my......it sure looks sooooooooooo masarap!!!! I'll try this recipe.
Debbie :)
I loooooveeee Paella !!! HHhhmmm you gave me an idea for the New Year :D!
Merry Christmas Barbs to you and to the rest of your loved ones! Have fun !
This looks soooo yummy. I gonna cook it!
Hello Barb,Tim, Amber n Tyler,
Thank you very much for your xmas Card, your email Card with very nice pics of yours.........
and to your Call, barb,
nice hearing you again.........nalipay bya gyd ko kaayo, dhay.
Barb, someday we will meet and go together nga dugayyyyyyyyyy gyd kaayo nato kauban, ok?
Prosperous New Year to you all.......
this is making me hungry....
thanks for sharing the recipe :)
te, babette sori now lng reply sayo maxado na ako busy. nag aply kc ako DH sa hongkong den busy ako papers thnx sa pinadala mo skin ha mlaking 2long talaga yun skin. pagdating ko HK magcontinue ako sa blogging ko kc mlaking 2long ito sakin.. nice au blogs mo
ui ang sarap naman niyaN!
hmmm...looks yummy pero d ko pa talaga na-try magluto at kumain nyan in my entire life. ma-try nga...pero ano yang saffron, Mommy Babette?