Paella mixed seafood chicken chorizo lemon2016-10-27
- Servings : 4 as a main course.
- Prep Time : 45m
- Cook Time : 50m
- Ready In : 1:40 h
Paella mixed seafood chicken chorizo lemon. A fabulous feast bearing wonderful fruits of the sea.
This has to be one of my all time favourite dishes from Spain. Summer on a plate.
This is relatively straightforward to make. I have included quite a few images in the slider above to help you through the steps.
One of the most important ingredients of this recipe is a good chicken stock. Take the time to make your own. The difference is amazing.
The second most important ingredient is the fresh seafood. Live mussels, raw jumbo prawns and squid make this a stunning dish.
Finally the key ingredient to this is a good quality white wine. Whatever you do don’t miss this out.
If you combine this with garlic prawns in olive oil and some crusty bread you have a wonderful seafood feast to share with up to 6 people.
- 1 Bag live mussels de bearded and cleaned Discard any with broken shells.
- 500g Raw jumbo prawns peeled and deveined.
- 200g Prepared squid cut into rings.
- 1 Ring of chorizo skin removed and sliced.
- 4-6 Chicken thighs skin on.
- 300g Gallo risotto rice.
- 1 Onion peeled and finely chopped.
- 750ml Chicken stock (link to recipe above)
- 250ml White wine (IMPORTANT)
- 2 Unwaxed Lemons sliced.
- A good glug of Olive oil.
- Salt and pepper.
Pre-heat the oven to 190 Celsius 380 Fahrenheit.
Place a large heavy pan on a moderate heat, add the olive oil and fry the chorizo until it is slightly crisp and it has given up all of it's delicious oil. See the slider above. Remove the chorizo and set aside leave the oil in the pan. Place your stock on to heat and add a pinch of salt.
Place each chicken thigh on a slice of lemon in a roasting tin and pop it in the oven for about 50 minutes until it is brown, cooked through and the skin is crisp.
While the chicken is cooking make the paella. In the hot oil add the onion and sauté for 5-6 minutes then add the rice and stir around in the oil for about 5 minutes until the edges of the rice look a little toasted. Pour in the white wine and stir until it has all been absorbed.
Add one or two ladles of stock at a time to the rice allowing each one to be absorbed before adding another. Continue to do this until the rice is almost cooked but still has a little bite. It will take approx 15-17 minutes of this process. If the rice is getting a bit sticky then just add a little more stock.
Once the rice is almost there add back in the chorizo, prawns, squid and stir in. Once the prawns are pink add the mussels and stir in. Continue to add a little stock if necessary. Once the mussels are open, it only takes about 6 minutes it's ready to assemble. **IMPORTANT DISCARD ANY MUSSELS THAT DO NOT OPEN**
Now place the slices of lemon on the top and then place the hot cooked chicken on the lemon. Allow to stand for a few minutes and serve.