Chicken Chorizo Paella Recipes

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 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:

• Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
• Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

Steps:

• Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
• Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
• Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
• Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
• Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
• Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.

Steps:

• Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
• Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
• Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
• Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.