Paella with seafood, chicken and chorizo
Paella with seafood, chicken and chorizo
Recipe from Andrew Fletcher, Executive Chef at Movenpick Jumeirah Lake Towers
- 6
Ingredients
- 6 boneless chicken thighs, skin on, each quartered
- A pinch of sea salt
- Freshly ground black pepper
- Plain flour, for dusting
- Olive oil, for frying
- 100g beef chorizo, sliced
- 6 slices veal bacon
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 large pinches of saffron
- 2l hot chicken stock
- 1 heaped tsp smoked paprika
- 500g paella rice
- 2 handfuls of fresh peas
- 10 king prawns, peeled and deveined
- 500g cleaned mussels
- 2 small squid, sliced
- 1 small bunch flat-leaf parsley, leaves picked and chopped
- Lemon wedges, for garnish
Method
-
Preheat the oven to 190C.
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Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Bake for 15 mins.
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Put the pan back on the heat, and fry the sliced chorizo and bacon until brown and crispy. Add the onions and garlic and cook until soft.
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Mix the bacon and chorizo with the saffron, half the hot chicken stock, smoked paprika and rice – leave to cook on a medium heat. Pour in the rest of the stock after 15 mins, and add the peas, prawns, mussels and squid. Place a lid on the pan to cook the rice until done.
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Slice the cooked chicken, and place on top of the rice. Serve with chopped parsley and a wedge of lemon.
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