Sausage, Chicken and Seafood Paella

As we navigate through this time of shelter at home, we are looking for ways to make the kitchen a fun place to be. So with our packed pantry and fridge, we wanted to make a dish that we could make together. It’s fun to share time with each other in the kitchen!

With paella, you can use pretty much any protein you have (or any combination thereof) with rice. We all have most of the ingredients in our pantry and fridge. This recipe calls for a special paella pan but if you arent quite the nerds that we are, you can use a large sauté pan that can go from stovetop to the oven.

• What you will need:
• Wide flat bottomed saute pan (12″ or so) that can go from stovetop to oven
• Morter and pestle – or mini food processor

Ingredients

• 2-4 cloves of garlic
• 1-2 tablespoons of minced parsley
• 1/4 teaspoon saffron threads
• 4 small chicken thighs
• 1/4 pound white fish such as cod or monkfish cut into chunks
• 12 – 16 large shrimp (peeled and cleaned)
• 1/4 sliced chorizo (1/4 slices)
• 3 cups chicken broth
• 3-4 tablespoons of olive oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium tomato, finely chopped
• 1 teaspoon of smoked paprika
• 1 cup Arborio short grain rice
• 1/2 cup frozen peas

In the mortar and pestle or mini-processor, mash the garlic, saffron, 1/8 teaspoon salt, and a drop of olive oil into a paste. The olive oil will help the bloom the saffron when you have a paste, set aside.

Trim the chicken thighs by removing some of the fat then sprinkle generously with salt and pepper as well as the fish and shrimp. Preheat the oven to 400 degrees for a gas oven and 450 degrees for electric. Pour the broth into a pot and heat up and keep warm.

Heat three tablespoons of olive oil in the paella pan or wide skillet. Briefly sauté the shrimp, not even a minute, and remove to a warmed plate. Sauté the chicken in the pan until golden brown (both sides) but not fully cooked. Remove to the warm platter. Add the chorizo and fish to the pan and cook for one to two minutes and remove the warm platter. Now add the red pepper and onion and sauté until softened. Add the tomato and cook for one to two minutes. Now stir in the rice and paprika and coat well in the plan.

Once the rice is coated, pour in the broth and bring to a boil. Add the garlic paste and taste for salt. Boil for about three minutes, stirring and rotating the pan occasionally. Add the fish, chorizo, and peas and boil for two more minutes until the rice is no longer soupy but enough liquid remains to continue to cook the rice.

Arrange the chicken over the rice and transfer it to the oven. Cook, uncovered for fifteen to twenty minutes. At about eight minutes in, scatter the shrimp and then let it cook until the rice is al dente. Remove pan from the oven and cover it with foil. Let sit for about five or ten minutes, until the rice is cooked, season to taste.

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Sausage, Chicken and Seafood Paella

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As we navigate through this time of shelter at home, we are looking for ways to make the kitchen a fun place to be. So with our packed pantry and fridge, we wanted to make a dish that we could make together. It's fun to share time with each other in the kitchen! With paella, you can use pretty much any protein you have (or any combination thereof) with rice. We all have most of the ingredients in our pantry and fridge. This recipe calls for a special paella pan but if you arent quite the nerds that we are, you can use a large sauté pan that can go from stovetop to the oven. What you will need: Wide flat bottomed saute pan (12" or so) that can go from stovetop to oven Morter and pestle - or mini food processor.

Ingredients

• 2-4 cloves of garlic
• 1-2 tablespoons of minced parsley
• 1/4 teaspoon saffron threads
• 4 small chicken thighs
• 1/4 pound white fish such as cod or monkfish cut into chunks
• 12 - 16 large shrimp (peeled and cleaned)
• 1/4 sliced chorizo (1/4 slices)
• 3 cups chicken broth
• 3-4 tablespoons of olive oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium tomato, finely chopped
• 1 teaspoon of smoked paprika
• 1 cup Arborio short grain rice
• 1/2 cup frozen peas

Instructions

1

In the mortar and pestle or mini-processor, mash the garlic, saffron, 1/8 teaspoon salt, and a drop of olive oil into a paste. The olive oil will help the bloom the saffron when you have a paste, set aside.

2

Trim the chicken thighs by removing some of the fat then sprinkle generously with salt and pepper as well as the fish and shrimp. Preheat the oven to 400 degrees for a gas oven and 450 degrees for electric. Pour the broth into a pot and heat up and keep warm.

3

Heat three tablespoons of olive oil in the paella pan or wide skillet. Briefly sauté the shrimp, not even a minute, and remove to a warmed plate. Sauté the chicken in the pan until golden brown (both sides) but not fully cooked. Remove to the warm platter. Add the chorizo and fish to the pan and cook for one to two minutes and remove the warm platter. Now add the red pepper and onion and sauté until softened. Add the tomato and cook for one to two minutes. Now stir in the rice and paprika and coat well in the plan.

4

Once the rice is coated, pour in the broth and bring to a boil. Add the garlic paste and taste for salt. Boil for about three minutes, stirring and rotating the pan occasionally. Add the fish, chorizo, and peas and boil for two more minutes until the rice is no longer soupy but enough liquid remains to continue to cook the rice.

5

Arrange the chicken over the rice and transfer it to the oven. Cook, uncovered for fifteen to twenty minutes. At about ten minutes in, scatter the shrimp and then let it cook until the rice is al dente. Remove pan from the oven and cover it with foil. Let sit for about five or ten minutes, until the rice is cooked, season to taste.