Paella with Seafood, Chicken & ChorizoFeatured by Bodegas Chivite - Gran Fuedo - Viña Salceda in the International Wine Club.
2 chicken thighs
2 chicken legs
1 tsp. dried oregano
2 Tbs. sweet paprika
salt & freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 16-oz. can whole tomatoes,crushed
1 cup Spanish rice, short-medium grain
1 tsp. saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads & tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas,frozen and thawed
Fresh flat-leaf parsley leaves,for garnish
Lemon wedges, for serving
Rinse the chicken pieces and pat dry. Mix the oregano & paprika with salt & pepper in small bowl. Rub spice mixture on chicken & marinate for 30 min.
Heat olive oil in a wide shallow skillet over med-high heat. Place chicken in pan, skin side down & brown on all sides, turning with tongs. Add chorizo & continue to cook until oil is a vibrant red color. Remove chicken & sausage to a platter lined with paper towels.
Return pan to stove & lower heat to medium. Make a sofrito by sauteing the garlic, onion & tomatoes; cook until mixture caramelizes a bit & flavors meld; season with salt & pepper.
Fold in the rice, stirring to coat grains. Stir the saffron into rice. Pour in the water & simmer for 10 min, gently moving the pan around so the rice cooks evenly & absorbs the liquid. Do not cover or constantly stir like risotto.
Add the shrimp, lobster, clams, reserved chicken, & chorizo. Give the paella a couple of good stirs to tuck in all the pieces and allow to simmer without stirring until the rice is done, about 15 min. Scatter the peas on top & continue to cook for 5 minutes, until paella looks fluffy and moist.
The ideal paella has a toasted rice bottom called socarrat. Allow to rest off heat for 5 min, and garnish with parsley. Serve with lemon wedges.
Recipe provided by www.foodnetwork.com.