Seafood-And-Chicken Paella Recipe

Name: Seafood-And-Chicken Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 3 large chorizo, sliced; 2 large Spanish onions, halved and thinly sliced; 6 garlic cloves, chopped; 1 (4-pound) chicken, cut into 8 pieces; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 cups medium-grain rice; 4 cups chicken broth; 1/2 teaspoon saffron, crumbled; 1/2 cup dry white wine; 1 dozen littleneck clams, scrubbed; 1 dozen mussels, scrubbed and debearded; 1 (1 1/4-pound) lobster, steamed and split in half with claws cracked or 2 (8-ounce) lobster tails, steamed and split in half

Servings: persons

3 tablespoons extra-virgin olive oil, divided
3 large chorizo, sliced
2 large Spanish onions, halved and thinly sliced
6 garlic cloves, chopped
1 (4-pound) chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups medium-grain rice
4 cups chicken broth
1/2 teaspoon saffron, crumbled
1/2 cup dry white wine
1 dozen littleneck clams, scrubbed
1 dozen mussels, scrubbed and debearded
1 (1 1/4-pound) lobster, steamed and split in half with claws cracked or 2 (8-ounce) lobster tails, steamed and split in half

1
Heat 2 tablespoons oil in a 15-inch paella pan or heavy-bottomed roasting pan over medium heat; span 2 burners, if necessary. Add chorizo, and cook 6 minutes or until lightly browned on both sides. Add onion and garlic; cook, stirring occasionally, 8 minutes or until onions are softened. Transfer chorizo mixture to a plate.
2
Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in same pan over medium heat; add chicken, skin-side down, and brown on all sides, about 10 minutes. Transfer chicken to a plate. Add rice to pan; cook, stirring constantly, 5 minutes or until lightly browned. Add broth, chorizo mixture, and saffron, stirring well. Arrange chicken, skin-side up, in pan. Bring broth to a boil; reduce heat, and simmer 15 minutes.
3
Bring wine to a boil in a saucepan. Add clams, and cook 3 to 5 minutes or until shells just open. Remove clams with a slotted spoon; discard any that do not open. Repeat with mussels, reserving cooking liquid.
4
Nestle lobster, clams, and mussels into rice around chicken; drizzle reserved cooking liquid over shellfish. Bake at 375u00b0 on lowest rack in the oven 5 minutes or until lobster is heated through and all liquid is absorbed.

1114

kcal

Calories

Fat

127

Carbs

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 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 3 large chorizo, sliced, 2 large Spanish onions, halved and thinly sliced, 6 garlic cloves, chopped, and more.

Yes, Seafood-And-Chicken Paella 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.

Seafood-And-Chicken Paella

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