Paella in Quince Recipe

Name: Paella in Quince
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, 4 times around the pan; 1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice; 3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces; 1 medium onion, chopped; 4 garlic cloves, finely chopped or grated; 1/2 teaspoon crushed red pepper flakes; 1 fresh or dried bay leaf; 4 to 5 fresh thyme sprigs; 1 pound medium shrimp, peeled and deveined; Salt and black pepper; 2 1/2 cups chicken stock; 1 teaspoon turmeric (eyeball it in your palm); 1 envelope saffron powder or a pinch of threads; 2 cups couscous; 1 cup frozen green peas; 1 lemon, zested and cut into wedges; 2 piquillo peppers or 1 roasted red pepper, chopped; A generous handful of flat-leaf parsley, chopped; Hot sauce, to pass at table

Servings: persons

1/4 cup extra-virgin olive oil, 4 times around the pan
1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice
3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces
1 medium onion, chopped
4 garlic cloves, finely chopped or grated
1/2 teaspoon crushed red pepper flakes
1 fresh or dried bay leaf
4 to 5 fresh thyme sprigs
1 pound medium shrimp, peeled and deveined
Salt and black pepper
2 1/2 cups chicken stock
1 teaspoon turmeric (eyeball it in your palm)
1 envelope saffron powder or a pinch of threads
2 cups couscous
1 cup frozen green peas
1 lemon, zested and cut into wedges
2 piquillo peppers or 1 roasted red pepper, chopped
A generous handful of flat-leaf parsley, chopped
Hot sauce, to pass at table

1
Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat -- make sure to choose a pan with a tight fitting lid.
2
Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2-3 minutes.
3
Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more.
4
Add the stock and stir in the turmeric and saffron.
5
Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers.
6
Cover and turn off the heat.
7
Let stand for 5 minutes then fluff with a fork.
8
Remove the bay and thyme stems before serving.
9
Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.

966

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 times around the pan, 1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice, 3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces, 1 medium onion, chopped, and more.

Yes, Paella in Quince falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paella in Quince

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