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Paella with Seafood, Chicken, and Chorizo (Tyler Florence) Recipe

Paella with Seafood, Chicken, and Chorizo (Tyler Florence) Recipe

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Paella with Seafood, Chicken, and Chorizo (Tyler Florence)

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Ingredients:

Serving

2 chicken thighs
2 chicken legs
1 tsp dried oregano
2 tbsp sweet paprika
kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 spanish chorizo sausage
4 garlic cloves, crushed
1 spanish onion, diced
1 (16-oz) can whole tomatoes, drained and hand-crushed
1 cup spanish rice, short to medium grain
1 tsp saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams , scrubbed
1/2 cup sweet peas, frozen and thawed
fresh flat-leaf parsley leaves, for garnish
lemon wedges, for serving

Directions:

Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1153.24 Kcal (4828 kJ)
Calories from fat	505.96 Kcal
		% Daily Value*
Total Fat	56.22g	86%
Cholesterol	485.68mg	162%
Sodium	1936.46mg	81%
Potassium	1594.79mg	34%
Total Carbs	34.01g	11%
Sugars	6.41g	26%
Dietary Fiber	6.07g	24%
Protein	93.61g	187%
Vitamin C	17.3mg	29%
Vitamin A	0.1mg	5%
Iron	5.4mg	30%
Calcium	277mg	28%

Amount Per 100 g
Calories	111.35 Kcal (466 kJ)
Calories from fat	48.85 Kcal
		% Daily Value*
Total Fat	5.43g	86%
Cholesterol	46.89mg	162%
Sodium	186.97mg	81%
Potassium	153.98mg	34%
Total Carbs	3.28g	11%
Sugars	0.62g	26%
Dietary Fiber	0.59g	24%
Protein	9.04g	187%
Vitamin C	1.7mg	29%
Iron	0.5mg	30%
Calcium	26.7mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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