Rigo Salas

18 RECIPES

Unique blend of tradition and passion for beloved Mediterranean cuisine

Paella: Seafood-and-Chicken with Chorizo

This famous saffron infused rice dish is one of the best meals that you can have. A delicious medley of seafoods all perfectly seasoned with this easy recipe will make you fall in love with the paella.

CUISINES: Spanish
LEVEL: MEDIUM
SERVING: 6 People
TIME: 50 min
COOKING TIME: 30 min
INGREDIENTS:
  • Seasoning The Chicken
  • 1 lb. Chicken thigh
  • ½ tsp Salt
  • 2 tbsp Extra virgin olive oil
  • Saffron Wine
  • 1 cup Wine
  • 1 tbsp Saffron
  • Paella
  • 1 tbsp Extra virgin olive oil
  • 4 ea. Garlic, minced
  • 2 ea. Onion, small diced
  • 2 tbsp Ancho chili powder
  • 1 tbsp Smoked paprika
  • 4 oz. Tomato pureed, canned
  • 1 tbsp Tomato paste
  • 1 tsp Salt
  • cup Chicken stock
  • 3 oz. Spanish chorizo, sliced
  • cup Bomba rice (short grain)
  • 2 ea. Lemon zest
  • ¼ cup Piquillo pepper
  • ¼ cup Green peas
  • 8 ea. Shrimp
  • ea. Heirloom tomato
  • For Shellfish
  • 1 tbsp Extra virgin olive oil
  • 6 ea. Clams
  • 12 ea. Mussles
  • Garnish
  • 2 ea. Lemon wedges
  • ½ cup Parsley
DIRECTIONS:
Step 1
Step 1
Step 1
Season the chicken with salt and olive oil.
Step 2
Step 2
Step 2
In a medium paella pan (pan size: 12-inch) heat the olive oil, onions, and garlic.
Step 3
Step 3
Step 3
Allowing the saffron to steep for at least 5 minutes with the white wine.
Step 4
Step 4
Step 4
In a medium pot with a lid, cook the clams with olive oil, when it stars smoke deglaze the 1/4 cup of the saffron wine (reserving a quarter cup for the shellfish).
Step 5
Step 5
Step 5
After 7 minutes or when clams start to open add the mussels and allow them to steam an additional 3-4 minutes (or until shellfish have opened and released their juices).
Step 6
Step 6
Step 6
Add smoked paprika, and ancho powder to sweat for 30 seconds more. Add tomato puree, tomato paste, and salt, cook for another 1-2 minutes.
Step 7
Step 7
Step 7
Add the saffron wine, chicken stock, Spanish chorizo, chicken, shellfish broth, bomba rice, lemon zest, and piquillo pepper.
Step 8
Step 8
Step 8
15 minutes into cooking the rice, add the peas, and shrimp on top, cooking it with the residual heat and turning over shrimp once to cook evenly.
Step 9
Step 9
Step 9
Before the rice is cooked, add shellfish and tomato wedges and heat through.
Step 10
Step 10
Step 10
Garnish with plenty of lemon wedges and parsley leaves for a fresh zing flavor.
Step 11
Step 11
Step 11
Enjoy!