Chicken Chorizo Paella with Shrimp
2017-05-16 10:20:55
Traditionally paella was cooked over a blazing wood fire, which makes it a perfect dish to cook on the grill.
Ingredients
- ½ C. extra virgin olive oil
- 2 lbs. chicken drumsticks
- ¾ lbs. Spanish chorizo, sliced
- 2 small bell peppers, small dice
- 1 small yellow onion, small dice
- 4 cloves garlic, minced
- ¾ C. parsley, chopped
- ½ can fire roasted tomatoes (8 oz.)
- 2 Tbsp. kosher salt
- 2 C. rice
- 2 C. water
- 3 C. chicken stock
- 2 tsp. smoked paprika
- Pinch of saffron
- 1/2 lb. large prawns (Optional)**
Instructions
- Add olive oil and preheat paella pan over high heat 2-3 minutes.
- Place drumsticks into hot oil and sear thoroughly on all sides approximately 8-10 minutes. Remove chicken from pan and set aside.
- Add onion, bell peppers, and sauté until vegetables are soft.
- Add parsley and garlic and sauté another 1-2 minutes until fragrant.
- Add water, chicken stock, paprika, roasted tomatoes, saffron and rice then stir thoroughly to combine.
- Bring mixture back to a rapid simmer, add chicken and reduce to a gentle simmer over one burner on low flame.
- Cook uncovered 25-35 minutes (adding shrimp to the pan halfway through) until rice absorbs liquid and chicken is cooked.
- Finish with high flame for 60-90 seconds to crisp the rice on the bottom of the pan.
- Rest paella 2-3 minutes before serving.
Notes
- Serves a crowd!
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/