Reviews (2) Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 15 3 star values: 13 2 star values: 6 1 star values: 1 Martha Stewart Member Rating: Unrated 02/16/2011 I really enjoyed this dish Thank you Martha Stewart Member Rating: Unrated 01/22/2010 This was excellent! The only thing I did different was to use a large can of diced tomatoes (and reduce the water (broth) by 1 cup) and I used an envelope of saffron-flavored seasoning by Goya, instead of saffron. I will definitely make this again!
Back to Seafood-and-Chicken Paella All Reviews for Seafood-and-Chicken Paella - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 4 seafood chicken paella
Ingredients Ingredient Checklist 4 1/2 cups low-sodium chicken broth 1/2 teaspoon crushed saffron (optional) 1 teaspoon smoked paprika or sweet paprika 1 tablespoon extra-virgin olive oil 4 skin-on, bone-in chicken thighs (about 1 pound total) Coarse salt and ground pepper 6 ounces dried chorizo, sliced 1/4 inch thick 1/2 medium onion, diced small 3 garlic cloves, minced 2 large tomatoes, chopped 1 1/2 cups Arborio rice 12 mussels, scrubbed 1/2 pound medium shell-on shrimp, deveined
Cook’s Notes Pimenton, which is rich and smoky but not very spicy, is a classic ingredient in Spanish paella. Smoked or sweet paprika is a good substitute.
Gallery Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 4 seafood chicken paella
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 1 hr total: 1 hr 15 mins
Servings: 4
prep: 1 hr
total: 1 hr 15 mins
prep:
1 hr
total:
1 hr 15 mins
Servings: 4
4
seafood chicken paella
seafood chicken paella
Ingredients
Ingredients
- 4 1/2 cups low-sodium chicken broth 1/2 teaspoon crushed saffron (optional) 1 teaspoon smoked paprika or sweet paprika 1 tablespoon extra-virgin olive oil 4 skin-on, bone-in chicken thighs (about 1 pound total) Coarse salt and ground pepper 6 ounces dried chorizo, sliced 1/4 inch thick 1/2 medium onion, diced small 3 garlic cloves, minced 2 large tomatoes, chopped 1 1/2 cups Arborio rice 12 mussels, scrubbed 1/2 pound medium shell-on shrimp, deveined
Directions
Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.
Cook’s Notes Pimenton, which is rich and smoky but not very spicy, is a classic ingredient in Spanish paella. Smoked or sweet paprika is a good substitute.
Cook’s Notes
Pimenton, which is rich and smoky but not very spicy, is a classic ingredient in Spanish paella. Smoked or sweet paprika is a good substitute.
Reviews (2)
Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 15 3 star values: 13 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 02/16/2011 I really enjoyed this dish Thank you Martha Stewart Member Rating: Unrated 01/22/2010 This was excellent! The only thing I did different was to use a large can of diced tomatoes (and reduce the water (broth) by 1 cup) and I used an envelope of saffron-flavored seasoning by Goya, instead of saffron. I will definitely make this again!
Reviews (2)
Add Rating & Review 44 Ratings 5 star values: 9 4 star values: 15 3 star values: 13 2 star values: 6 1 star values: 1
Add Rating & Review
44 Ratings 5 star values: 9 4 star values: 15 3 star values: 13 2 star values: 6 1 star values: 1
44 Ratings 5 star values: 9 4 star values: 15 3 star values: 13 2 star values: 6 1 star values: 1
44 Ratings 5 star values: 9 4 star values: 15 3 star values: 13 2 star values: 6 1 star values: 1
5 star values: 9 4 star values: 15 3 star values: 13 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 02/16/2011 I really enjoyed this dish Thank you Martha Stewart Member Rating: Unrated 01/22/2010 This was excellent! The only thing I did different was to use a large can of diced tomatoes (and reduce the water (broth) by 1 cup) and I used an envelope of saffron-flavored seasoning by Goya, instead of saffron. I will definitely make this again!Martha Stewart Member
Rating: Unrated 02/16/2011
I really enjoyed this dish Thank you
Rating: Unrated
Rating: Unrated 01/22/2010
This was excellent! The only thing I did different was to use a large can of diced tomatoes (and reduce the water (broth) by 1 cup) and I used an envelope of saffron-flavored seasoning by Goya, instead of saffron. I will definitely make this again!
All Reviews for Seafood-and-Chicken Paella
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seafood-and-Chicken Paella
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
