ADVERTISEMENT

Chicken and Seafood Paella

Chicken and Seafood Paella
YIELDS
8 servings
ADVERTISEMENT

Ingredients

8
oz chorizo sausage
4
chicken, legs
1
Tbsp olive oil
¼
tsp saffron, threads
3
cup warm chicken stock
1
onion, chopped
2
cloves garlic, minced
1
can (28 oz) tomato
1
small sweet green pepper, diced
1 ½
cup short-grain rice
½
tsp each salt and pepper
½
cup frozen peas
12
oz clam
2
green onion, minced
8
lemon, wedges
ADVERTISEMENT

Directions

Step 1

Cut sausage into 1/2-inch thick slices. Remove skin from chicken; trim off fat. Cut through each chicken leg at joint to separate thigh from drumstick.

Step 2

In large paella pan or wide deep skillet, heat oil over high heat; cook sausage, stirring, until browned, about 2 minutes. Transfer to platter. Add chicken to pan; cook over medium heat until browned, 7 to 10 minutes per side. Add to platter.

Step 3

Stir saffron into chicken stock; set aside. Add onion and garlic to pan; cook, stirring, until softened, 4 minutes. Add stock mixture, tomatoes and green pepper; bring to boil, breaking up tomatoes with spoon and stirring to scrape up any brown bits from bottom of pan. Stir in rice, salt and pepper. Add chicken; simmer gently over low heat, stirring often, for 20 minutes. Gently stir in peas and sausage.

Step 4

Meanwhile, scrub clams under cold running water. Discards any clams with cracked shells or ones that do not close when tapped. Nestle clams in rice until almost covered; cook over low heat until rice is tender and clams are open, 7 to 10 minutes. Discard any clams that do not open. Garnish with onions and lemon wedges.

Rate Recipe

My rating for Chicken and Seafood Paella
ADVERTISEMENT