Hello, I’m Joana. Today, we’re going to make seafood and chicken paella recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Seafood and Chicken Paella Recipe
Seafood and Chicken Paella is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Seafood and Chicken Paella is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook seafood and chicken paella using 21 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Seafood and Chicken Paella:
- Prepare 28 grams butter
- Make ready 3 tbsp olive oil
- Get 4 chicken breasts cut into bite size pieces
- Take 200 grams chorizo cut into thin slices
- Prepare 1/4 tsp saffron strands
- Get 1 large onion finely chopped
- Prepare 6 clove garlic peeled and finely chopped
- Make ready 1 green pepper diced
- Get 1 red pepper diced
- Prepare 3/4 cup paella rice
- Prepare 1/2 tsp thyme leaf
- Make ready 946 ml chicken stock
- Get 1 cup dry
- Prepare 4 large tomatoes de-seeded and diced
- Take 1 tsp chilli flakes or 1 chilli finely chopped
- Take 1/2 tsp paprika
- Get 1 cup peas
- Get 6 large king prawns
- Get 350 grams prawns
- Prepare 300 grams squid cut into bite sized pieces
- Prepare 1/2 kg mussels
Instructions to make Seafood and Chicken Paella:
- Heat half the olive oil and butter in a large flat bottom pan over medium heat. Get another pan ready for your seafood for later, and a pan with a tight fitting lid for your mussels for later.
- Fry chicken breasts for a couple of minutes to seal the meat and then remove from pan and set aside.
- Fry chorizo until slightly crisp. Get your sausage chicken stock ready and add saffron to the stock.
- Add onions and 5 cloves of garlic and fry until soft.
- Add thyme, chilli flakes and rice. Stir until rice is coated with oil. Turn down heat if rice starts to stick to the bottom of the pan.
- Add paprika and 3/4 cup of . The rest of the you will use for the mussels later.
- When starts to bubble add the part cooked chicken and about 1 and 1/2 pints of chicken stock. Add tomatoes, peppers and peas. Turn down heat and cook for about 10 minutes. Don’t take your eye of the pan because this rice is like a sponge. If it sticks or feels to thick add a little more stock. If is to thin it will reduce down so don’t panic.
- Now is the time to put the cat out. Heat rest of oil and garlic and butter in your other pan. Fry king prawns over a medium heat for about 1 minute each side. Add to paella. Try to keep some oil you have a little more to do.
- Put mussels into remaining pan with the rest of the and cook over a moderate to high heat for about 5 minutes. Keep lid on pan as the steam will cook the mussels. Give the pan a shake every minute or so. when mussels are open remove from heat but leave in pan. Discard any mussels that are not open.
- While the mussels are cooking fry prawns for about 1 minute. Add to paella.
- Now add squid to pan for no more than 1 minute and add to paella.
- Add mussels to paella. Mix them in or decoarate the pan with them (see photo).
- Lemon and parsley to garnish. Let the cat in and enjoy.
So that’s going to wrap this up with this distinctive dish seafood and chicken paella recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
