Recipe: Yummy Chicken and Seafood Paella

Chicken and Seafood Paella. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Chicken and Seafood Paella - a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams and shrimp and loaded with flavor.

Remove from skillet and season with salt and pepper. Add onions and peppers to skillet. This seafood chicken paella with chorizo is a Briticised take on the Spanish classic rice dish. You can have Chicken and Seafood Paella using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken and Seafood Paella

1. You need 225 g of Chorizo, chopped into 1cm rounds.
2. You need 2 tbsp of Olive Oil.
3. Prepare 2 of medium Tomatos, peeled and very finely chopped.
4. Prepare 300 g of Mixed Seafood (Muscles, Squid and Prawns).
5. Prepare 1 tsp of Smoked Paprika.
6. You need 2 of large Chicken Breasts, diced.
7. Prepare 1 of Onion, finely chopped.
8. Prepare 2 of Garlic Cloves, finely chopped.
9. Prepare 1 of large pinch of Saffron.
10. You need 450 g of Paella Rice.
11. It's 950 ml of Chicken Stock.
12. It's of To Serve.
13. You need of Fresh Bread.
14. It's of Chopped Parsley.
15. You need of Lemon Wedge.

It's packed with crispy chicken, fiery chorizo, and a seafood mix of prawns, mussels, scallops and calamari rings. That said, the dish was really good and will become a regular meal in this household. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Mixed Paella with chicken, seafood and chorizo.

Chicken and Seafood Paella instructions

1. Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside..
2. Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo..
3. Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes)..
4. Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds)..
5. Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat..
6. Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards..
7. Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed..
8. Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes..
9. Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!.

Meat and Seafood Paella or mixed Paella, as its name indicates, is a mixture of rice, seafood, and meat, as well as a mixture of vegetables to make the delicious sofrito. For me, the socarrat is the best part. That crunchy burnt rice crust is incredible. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks. Paella is a Spanish (Valencian) rice dish prepared either with seafood, or meats, or vegetables or the mixture of those.