Seafood and Chorizo Paella

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Seafood and Chorizo Paella

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Features:
    Cuisine:
      • 55 minutes
      • Serves 4
      • Medium

      Directions

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      seafoood paella

      Seafood and Chorizo Paella

      Full flavored paella
      Total Time: 1 hour 55 minutes
      Course: Main Course
      Cuisine: Spanish
      Servings: 4 people
      Author: Ian cooks

      Equipment

      • Paella Pan 15"

      Ingredients

      • 5 cups Seafood stock
      • 1 tsp Saffron threads
      • 8 oz Cod Bite size pieces
      • 8 oz Chicken breast Bite size pieces
      • 8 oz Scallops Halve them if large
      • 12 ea Mussels
      • 12 ea Littleneck Clams
      • 12 ea Large shrimp Shell on
      • 1/8 tsp Sea salt
      • 2 tbsp Fresh parsley Minced
      • 8 ea Garlic cloves Minced
      • 1 tbsp Fresh thyme
      • 2 tsp Smoked paprika
      • 6 oz Hard chorizo Slice in half moon shapes
      • 8 tbsp Olive oil
      • 1 ea Onion, medium Chopped
      • 6 ea Scallions Chopped
      • 1 ea Red Bell Pepper Finely chopped
      • 1 ea Tomato, large Chopped
      • 2 cups Arborio rice or other short grained rice
      • Lemon wedges to serve

      Instructions

      • Heat stock in a large pot then add in the saffron threads and et aside.
      • Pat the cod, shrimp and scallops with kitchen paper to dry. Keep them separate.
      • In a small blender or processor combine the salt, parsley, garlic and thyme and blitz to a paste. Add a splash of water if needed. Stir in the smoked paprika.
      • If cooking on an outside grill light the charcoal about 30 minutes before you wish to cook. If using the stove top proceed by heating the paella pan to a medium heat, adding 6 tbsp. of olive oil.
      • When the oil is hot add the hard chorizo and cook for 2-3 minutes. This releases all the flavorful oils in the chorizo. Remove the chorizo and set aside.
      • Brown the cod for just 1 or 2 minutes then remove and set aside. It will finish cooking later. Sear the scallops on both sides for a minute or two and remove also. Cook the chicken until sealed and lightly browned. Remove and set aside.
      • Increase the heat a little then add in the additional 2 tbsp of oil. Ad the onion, scallions and bell pepper to the pan and cook until softened, Add the tomato and cook until sauce like, about 5 minutes. Pour in the seafood stock and bring to a boil. Sprinkle the Arborio rice evenly over the mixture and boil for 3 minutes, giving it an occasional stir.
      • Add back both the cod, chorizo and chicken. Stir in the parsley paste mixture. Check for seasonings. From this point on DO NOT STIR. Lower the heat to a simmer and continue to cook for about 10 minutes. Add a splash of stock if needed to prevent drying out.
      • Arrange the shrimp, scallops, clams and mussels over the top. For the mussels and clams place them so the edges will open facing up. Cook uncovered for 15-20 minutes and the rice is almost done. Test a piece of the rice. Remove the pan from the heat and cover with foil and let sit for 10 minutes. Discard any clams or mussels that have not opened.
      • Garnish with lemon wedges and serve.
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      Ian Cooks

      TasteofCotswoldDowns.com site owner

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