Paella

Paella

Chicken, Sausage and Seafood Paella - a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams and shrimp and loaded with flavor.

Prep Time10 mins

Serves 8

Ingredients

• 4 tbsp olive oil

• 4 chicken thighs skin on

• 2 chorizo sausages cut into 1 inch pieces

• 1/2 tsp salt or to taste

• 1/4 tsp pepper or to taste

• 1 large onion chopped

• 6 cloves garlic minced

• 1 1/2 cups arborio rice*

• 14 oz diced fire roasted tomatoes (1 can)

• 4 cups vegetable or chicken broth

• 1 tbsp hot sauce such as Tabasco or Sriracha ( or more if desired)

• 2 tsp smoked paprika

• 2 tsp saffron

• 1 lb large shrimp shelled and deveined but keep tails on

• 1 lb mussels scrubbed and soaked

• 1 lb clams or cockles scrubbed and soaked

• fresh parsley for garnish chopped

• 1 lemon cut into wedges

Instructions

• In a large paella pan heat the olive oil over medium heat on your grill or burner. Add the chicken and sausage, season with salt and pepper, then cook for about 5-10 minutes until the chicken is browned.

• Remove the chicken and sausage and let rest on a plate. Add the onion to the hot pan and 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.

• 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. Place the Chicken thighs and sausage back into the pan setting on top 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.

• 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 alternating them with the chicken and sausage making your own design. Cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.

• Turn off the heat and garnish with parsley and lemon wedges.

Notes

*Arborio rice is an Italian short-grain rice. I use chicken stock. If you don't have a paella pan, a large skillet cast iron will work just as well. You can use chicken breast instead of thighs but make sure you use skin on and bone in.