Paella is a classic Spanish dish. Traditional ingredients other than the obligatory rice range from vegetables and rabbit meat to ducks and grape snails. The chicken and seafood version is called mixed paella and also contains spicy Spanish chorizo sausages.
Mixed paella ingredients
For the famous mixed paella, take:
- 2 medium ripe tomatoes;
- 16 large peeled shrimps;
- 1 teaspoon smoked paprika;
- freshly ground black pepper;
- 500 grams of meat from chicken thighs, without skin and bones;
- 250 grams of chorizo sausages;
- 2 tablespoons of olive oil;
- 1 head of onion;
- 2 cloves of garlic;
- 1 pinch of saffron;
- 2 cups of paella rice;
- 1 teaspoon of finely ground salt;
- 4 cups of chicken broth;
- 16 mussels;
- 2 tablespoons of chopped Italian parsley;
- 2 lemons.
Paella rice is round grain rice of the Bomba or Valencia varieties.
Chicken and Seafood Paella Recipe
Wash the tomatoes and cut them in half. Remove the seeds, grate the pulp. Stop when you reach the skin and discard it. You should have about ¾ cups of tomato juice and pulp. Peel the onion and cut into small cubes. Chop the garlic cloves.
Place the shrimp in a bowl and season with ¼ teaspoon smoked paprika, a pinch of salt and black pepper. Mix well and refrigerate. Cut the chicken into large pieces, season with salt and pepper in a separate bowl and set aside.
Cut the chorizo into slices 1 centimeter wide. Place a deep skillet, or preferably a wok, on fire and heat. Arrange the sausage pieces and cook, stirring occasionally, until the chorizo begins to brown. Use tongs or a slotted spoon to remove the sausage and place on a separate plate.
Chorizo - dry smoked pork sausages with spices.
Place the chicken in the pan or wok where the chorizo was fried. If the fat from the sausages is not enough, add 1-2 tablespoons of olive oil. Fry until golden brown and place with the sausage.
Saute the onions until soft, add the garlic, remaining paprika and saffron, stir and cook for about 30 seconds. Pour in tomato pulp with juice and simmer for about 3 minutes. Add rice, stir, pour in the broth and stir again, smooth so that the rice is on top of an even layer. Place the chorizo and chicken on top, do not stir! From now on, in order to prepare the right dish, you must not interfere with it. Cover and simmer over medium heat for about 12 minutes. Remove the lid and add the shrimp and clams, cover again and cook for another 12 minutes. Before serving, remove any clam shells that have not opened and discard them. Sprinkle the paella with parsley. Cut the lemon into wedges and stick into the rice. In the photo with this dish, you can see that it is always served on the table right in the dish.
