Chicken Chorizo Paella with Cockles

Watch how we cooked our paella

Paella is a fun party dish – everyone can lend you a helping hand or cheer you on. This One Pan Wonder can accommodate everything – even your left over. Having said that, it won’t tolerate the wrong type of rice. You cannot use your normal American Long Grain or Thai Jasmine Rice because it will turn into congee. You’d need short grain, arborio or risotto rice. Seafood isn’t necessary though it’d give a more authentic taste and you definitely wouldn’t need saffron. You may be surprised to know that an ounce of saffron is more expensive than gold, hence save your money for a nice bottle of wine instead. I would definitely recommend Rioja for this occasion.

 

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Total cooking time – about 1 and 1/2 hours

Serves about 15 people
Ingredients
1 Spanish chorizo sausage
4 spicy Italian sausages – substitute for chorizo if you cannot get chorizo
3-4 tablespoons Olive oil
3-4 tablespoons Butter
1 Green bell pepper
1 red bell pepper
1 large can of chopped tomatoes
2, 4 pound packages Short grain rice or risotto rice
4 Chicken thighs
10 Little necks, cockles or mussels
24 large Uncooked shrimp in their shells
4 fluid ounces White wine
boiling water
Herbs & Spices
3 Spanish onions, diced finely
2 Cloves garlic, crushed
1 small bunch Parsley, chopped finely
2 spanish chillies, sliced
Juice of 2 Lemons
Salt
1 teaspoon Paprika
A small packet of saffron (optional)
1 teaspoon Garlic powder
5 cups Chicken stock (no msg)
Method

1. First, sauté the onions and some pieces of sausages in a large paella pan for about 10 minutes

2. Add the chopped red and green peppers and gently fry everything for about another 10 minutes.

3. Add the rice and give the whole thing a good stir, making sure the ingredients are well mixed.

4. Spread the rice out evenly on the pan.

5. Meantime, barbecue the chicken thighs rubbed in paprika, salt and oil.

6. Grill the remainder of the sausages on the barbecue.

7. Barbecue the shrimps with some butter.

8. After the rice has been fried for a minute or two, pour in the chicken stock, a tin of chopped tomatoes and add the paprika and salt.

9. At this point, you can add your saffron.Let the rice simmer, uncovered on low heat.

10. Throughout the process, add a little water at a time until the rice is cooked through.

11. Add the barbecued meat about three quarters way through the cooking. I don’t think it matters too much when you add them

12. Towards the end, pour in some white wine.You can serve the rice with fresh lemon or lime wedges and chopped parsley.

13. Voila — your paella is now done!

KB

Kitchenbean.com – A kitchen full of beans!

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