Chicken-Shellfish Paella, the title that alone wins my heart, especially around summer time when is when I frequently make them. Paellas are such a simple comfort food to make and can have an array of meats, poultry, and/or seafood. It doesn’t have to have seafood, however, I may judge you on that. Just kidding! I’v tried paellas of all kinds since Columbia Restaurant, that of with all meat, vegetarian, and a wide array of different seafood paellas. Paellas with chorizo, or other such sausages, are also quite delectable. This particular paella recipe was found in the Rustic Spanish cookbook.

Colubmia Restaurant

With certainty, I can tell you the first time in my life that I tried chicken-shellfish paella. It was 2000 and I had the splendor of trying the very first paella at Columbia Restaurant in Ybor City, Tampa. It is the Paella Espanola, and is a splendid mix of yellow rice and an array of seafood that is as close as it comes to heaven. It undoubtedly seems to grow more divine with each bite. Since that day, I’ve returned back many times to order the same splendidly consistent paella. As luck would have it, I had the pleasure of going back to Columbia Restaurant with my family this past weekend. It shouldn’t come as a surprise that even after three years of not having had it, it was still as I have had it every time. And of course I came home to only make a large paella myself, the day after our Tampa trip. The pan had to have weighed well over 25 pounds because I couldn’t left it! Good thing for good friends that are buff and strong and can lift heavy paella pans with ease, thanks Samantha!

My Sister’s Paellas

The other place I’d often have the pleasure of indulging in paella was at my sister’s house when she lived in Florida. She started making them for dinners here and there until she started making them for larger parties in a 80 inch pan, enough to feed 50+ people. It would be chock-full of the traditional seafood paella staples, including that of fat and juicy lobster tails as well. are you salivating yet? I know I am.

Chicken-Shellfish Paella

Ingredients

1/4 tsp saffron threads
1 1/2 lb chicken legs and thighs
fine sea salt and freshly cracked black pepper
2 tbsp. olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
2/3 cup tomate frito (or tomato puree)
1/2 cup dr white wine
5 cups chicken stock
1 teaspoon pimenton
2 cups short grain Spanish rice (Valenciana or Calasparra)
12 live clams, scrubbed,
12 live mussels, scrubbed and debearded
1/2 pound baby octopus
1/2 pound large scallops
1/2 pound large shrimp, deveined and tails off
1/2 cup roasted red bell pepper strips
1/2 cup fresh or thawed frozen peas
3 lemons, quartered

Prepare

1.In a small, dy frying pan, toast the saffron threads over medium heat, stirring constantly or shaking the pan, until fragrant and a shade darker, about 1 minute. Pour threads into a bowl and, when cool, crumble with your fingertips. Set aside.

2. Halve the chicken pieces across the bone with poultry shears. Season the chicken generously with salt and pepper. In a 14 inch paella pan or 12 inch frying pan with sides 2 inches high, heat the olive oil over medium heat. Working in batches without crowding, add the chicken and cook, turning as needed, until nicely browned on all sides, about 5 minutes. Transfer to a plate.

3. Add the onion and garlic to the pan and saute until softened, about 5 minutes. Add the tomato frito/tomato paste and cook, stirring, until most of the liquid has evaporated, 3-5 minutes. Add the wine, stock, pimenton, and saffron, then season to taste with salt and pepper. Bring to a boil.

4. Sprinkle the rice evenly over the bottom of the pan, then arrange the chicken, scallops, and octopus over the rice, submerging them in the liquid. Raise the heat to high and bring to a boil, then cook for 10 minutes.

5. Arrange the clams, mussels, and shrimp over the rice, discarding any clams or mussels that do not close to the touch. Push the seafood down into the liquid. Reduce the heat to low and simmer until the clams and mussels have opened, the shrimp are pink, and the liquid has been absorbed, 10-12 minutes. Using a wooden spoon, push aside the rice to see if there is a nice brown crust on the bottom of the pan. If one hasn’t formed yet cook for a few minutes longer, adjusting the heat if necessary to brown, but not burn, the rice.

6. Remove from the heat. Arrange the bell pepper strips and peas over the rice, cover with aluminum foil, and let stand for 10 minutes. Serve at once directly from the pan, with the lemon wedges for diners to squeeze over.

Chicken-Shellfish Paella

2017-05-08 08:57:16

Serves 15

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

1. Ingredients
2. 1/4 tsp saffron threads
3. 1 1/2 lb chicken legs and thighs
4. fine sea salt and freshly cracked black pepper
5. 2 tbsp. olive oil
6. 1 yellow onion, finely chopped
7. 1 clove garlic, minced
8. 2/3 cup tomate frito (or tomato puree)
9. 1/2 cup dr white wine
10. 5 cups chicken stock
11. 1 teaspoon pimenton
12. 2 cups short grain Spanish rice (Valenciana or Calasparra)
13. 12 live clams, scrubbed,
14. 12 live mussels, scrubbed and debearded
15. 1/2 pound baby octopus
16. 1/2 pound large scallops
17. 1/2 pound large shrimp, deveined and tails off
18. 1/2 cup roasted red bell pepper strips
19. 1/2 cup fresh or thawed frozen peas
20. 3 lemons, quartered

Instructions

1. In a small, dy frying pan, toast the saffron threads over medium heat, stirring constantly or shaking the pan, until fragrant and a shade darker, about 1 minute. Pour threads into a bowl and, when cool, crumble with your fingertips. Set aside.
2. Halve the chicken pieces across the bone with poultry shears. Season the chicken generously with salt and pepper. In a 14 inch paella pan or 12 inch frying pan with sides 2 inches high, heat the olive oil over medium heat. Working in batches without crowding, add the chicken and cook, turning as needed, until nicely browned on all sides, about 5 minutes. Transfer to a plate.
3. Add the onion and garlic to the pan and saute until softened, about 5 minutes. Add the tomato frito/tomato paste and cook, stirring, until most of the liquid has evaporated, 3-5 minutes. Add the wine, stock, pimenton, and saffron, then season to taste with salt and pepper. Bring to a boil.
4. Sprinkle the rice evenly over the bottom of the pan, then arrange the chicken, scallops, and octopus over the rice, submerging them in the liquid. Raise the heat to high and bring to a boil, then cook for 10 minutes.
5. Arrange the clams, mussels, and shrimp over the rice, discarding any clams or mussels that do not close to the touch. Push the seafood down into the liquid. Reduce the heat to low and simmer until the clams and mussels have opened, the shrimp are pink, and the liquid has been absorbed, 10-12 minutes. Using a wooden spoon, push aside the rice to see if there is a nice brown crust on the bottom of the pan. If one hasn't formed yet cook for a few minutes longer, adjusting the heat if necessary to brown, but not burn, the rice.
6. Remove from the heat. Arrange the bell pepper strips and peas over the rice, cover with aluminum foil, and let stand for 10 minutes. Serve at once directly from the pan, with the lemon wedges for diners to squeeze over.

By Teresa Gonzalez

Adapted from Williams-Sonoma - Rustic Spanish Cookbook

Adapted from Williams-Sonoma - Rustic Spanish Cookbook

Florida Girl Cooks http://floridagirlcooks.com/

The post Chicken-Shellfish Paella appeared first on Florida Girl Cooks.

Seafood and Portuguese Chorico Paella

INGREDIENTS

16 oz. Portuguese chorico (Gaspar’s Sausage)
1 tbsp plive oil
1 onion, peeled and diced
2 tbsp minced garlic
2 cups Arborio rice
2 – 32. oz. reduced sodium chicken stock
1 cup white cooking wine + 1 more for clams
1 tbsp paprika
½ tsp saffron threads
Himalayan Salt and Fresh-cracked black pepper to taste
8 oz. boned, Halibut or Cod fish
1 lb. shelled, deveined shrimp, tails on
9 oz. clams, soaked and rinsed, in their shells
¼ cup pitted green olives

PREPARE

1. In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
2. Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
3. Add rice and stir until it begins turn opaque, 2-3 minutes.
4. Stir in wine, ½ chicken stock, paprika, and saffron.
5. Stir continuously and add the remaining chicken stock until it is all absorbed.
6. Pour 1 cup of cooking wine into paella and stir until well absorbed.
7. Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
8. In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
9. Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
10. Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
11. Cook for 5 more minutes then serve.

Seafood and Portuguese Chorico Paella

2015-07-21 18:05:06

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

1. 16 oz. Portuguese chorico (Gaspar’s Sausage)
2. 1 tbsp plive oil
3. 1 onion, peeled and diced
4. 2 tbsp minced garlic
5. 2 cups Arborio rice
6. 2 – 32. oz. reduced sodium chicken stock
7. 1 cup white cooking wine + 1 more for clams
8. 1 tbsp paprika
9. ½ tsp saffron threads
10. Himalayan Salt and Fresh-cracked black pepper to taste
11. 8 oz. boned, Halibut or Cod fish
12. 1 lb. shelled, deveined shrimp, tails on
13. 9 oz. clams, soaked and rinsed, in their shells
14. ¼ cup pitted green olives

Instructions

1. In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
2. Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
3. Add rice and stir until it begins turn opaque, 2-3 minutes.
4. Stir in wine, ½ chicken stock, paprika, and saffron.
5. Stir continuously and add the remaining chicken stock until it is all absorbed.
6. Pour 1 cup of cooking wine into paella and stir until well absorbed.
7. Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
8. In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
9. Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
10. Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
11. Cook for 5 more minutes then serve.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post SEAFOOD AND PORTUGUESE CHORICO PAELLA appeared first on Florida Girl Cooks.