Chicken And Seafood Paella Recipe

INGREDIENTS:

• 2 tbsp olive oil
• 4 chicken thighs, boneless and skinless cut into 1 inch pieces
• 2 chorizo sausages, cut into 1 inch pieces (I used Italian sausages)
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1½ cups arborio rice*
• 1 can (14 oz or 398 mL) diced fire roasted tomatoes
• 4 cups vegetable or chicken broth
• 1 tbsp hot sauce such as Tabasco or Sriracha
• 2 tsp smoked paprika
• 1 tsp saffron
• salt and pepper to taste
• 1 lb large shrimp, shelled and deveined but keep tails on
• 1 lb clams, scrubbed and soaked
• 1 lb mussels, scrubbed and soaked
• fresh parsley for garnish
• 1 lemon cut into lemon wedges

INSTRUCTIONS:

1. In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
2. Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
3. Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not be cooked through at this time.
4. Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that's what you're looking for. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
5. Turn off the heat and garnish with parsley and lemon wedges.

NOTES
*Arborio rice is an Italian short-grain rice.

I used vegetable broth here, that's why the color of the broth is so rich and dark, if you use chicken broth it will be a lot lighter in color.

If you don't have a paella pan, a large skillet will work just as well.

Source: Jo Cooks

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