Feb 20, 2012
Looking for entertaining ideas? This popular rice dish made with chicken, chorizo sausage and a fresh mix of seafood has layers of flavour. It's perfect for feeding a crowd.
1 cup white wine
1 whole chicken, cut up into 8 pieces
Salt and freshly ground pepper, to taste
3 tbsp. olive oil
1 to 2 fresh chorizo sausages, sliced
1 onion, chopped
3 cloves garlic, minced
1 red pepper, diced
2 sprigs thyme
2 cups arborio, canaroli or paella rice
2 1/2 to 3 cups chicken stock
1 (14 ounce) can diced tomatoes
1 dozen mussels, scrubbed, de-bearded
14 ounces halibut, cut into large pieces
16 large shrimp, cleaned and deveined
1/2 cup peas (frozen)
2 tbsp. chopped Italian parsley
1 lemon, cut into wedges
Steep saffron in 1/2 cup wine.
Season chicken with salt and pepper.
In large skillet or paella pan, heat the olive oil over medium to medium high heat. When oil is hot, add chicken and cook until nicely browned on both sides, about 10 to 15 minutes. Remove from pan and set aside.
Reduce heat to medium. Add more oil if pan is dry. Add chorizo, sauté for a few minutes, until golden brown. Add onion, garlic, red pepper, thyme and continue to sauté until vegetables are soft, about 3 minutes.
Add rice and season with salt. Cook until rice is translucent.
Stir in saffron mixture and remaining 1/2 cup wine. Reduce until almost all the wine has evaporated. Add tomatoes and 2 1/2 cups stock. Bring to a boil then reduce to a simmer. Add chicken back to pan, cook for 10 minutes.
Discard any mussels with cracked shells and that do not close when tapped. Stir in mussels, fish and shrimp and let cook for 5 to 7 more minutes, adding a little more stock if pan looks dry. Stir in peas. Let cook another 3 to 5 minutes. When seafood is just cooked through, remove paella from heat. Discard any mussels that have not opened. Cover and let paella stand 10 minutes before serving.
Garnish paella with chopped parsley and lemon wedges. Serve.
Yield: 6 to 8 servings.