Chicken Chorizo And Tomato Paella Recipes

Steps:

• Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
• Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
• Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
• Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

Steps:

• Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
• Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
• Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
• Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

Steps:

• Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes. Strain the stock: Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.)
• Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat. Add the chicken thighs and gently poach until just tender, about 12 minutes.
• Shred the meat: Remove the chicken from the pot using tongs and reserve the poaching liquid. Let the chicken cool slightly, then discard the skin and shred the meat. Make the sauce: the tomato paste, ketchup and paprika in a blender. Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth.
• Finish the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes. Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes. Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm.
• Make the paella: Preheat the oven to 350 degrees F. Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo and cook until the fat renders, about 5 minutes. Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to lightly coat with the oil. Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock. Season with salt. Bake and serve: Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes. Remove from the oven and let rest, covered, 5 minutes. Serve in the pan. Photograph by Andrew Sabin

Steps:

• Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
• Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
• Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.