Spanish Paella With Chicken and Seafood
Spanish Paella With Chicken and Seafood
Paella brings everyone to the table and offers a little something for each person, all the while putting an entire meal in one dish. Simply satisfying!
Each part of Spain makes their paella differently and the flavors can range from gamey rabbit, to fresh seafood.
One thing to keep in mind with Paella is that there are a lot of ingredients! But don't be intimidated! These are simple ingredients you can most certainly find in your grocery store.
Ingredients
9 chicken pieces, with bones and skin
1/4 cup green pepper, finely chopped
1/4 cup onion, finely chopped
1/4 cup tomatoes, finely chopped
1 cup crushed tomatoes
2 cloves garlic, minced
1 tbsp. MarnaMaria Smoked Spanish Paprika
1/3 cup olive oil
8 oz. white fish
12 medium shrimp, peeled & deveined
4 oz. calamari, sliced
3 piquillo peppers, sliced
4 oz. long green beans
1/2 cup frozen peas
2 cups short grain rice
2 tsp. yellow coloring powder (optional)
4 cups seafood broth (or chicken broth)
10 large shrimp, unpeeled
12 mussels, cleaned and debearded
salt and pepper
Directions
Season chicken with salt and pepper.
In a bowl, combine the green pepper, onion, tomato, crushed tomatoes, garlic, MarnaMaria Spanish Paprika, and 1 tsp. salt. Add the chicken, stir to coat, and let marinate for 30 minutes.
Meanwhile, heat olive oil in a paella pan over high heat. Add chicken and cook, until well browned on all sides and almost cooked through, about 10 - 12 minutes.
Add the white fish, medium shrimp, and calamari and let cook for two minutes, stirring occasionally and breaking up the fish into smaller pieces as it cooks.
Next, add the rice and allow to toast for two minutes, stirring frequently. Then add the seafood broth and stir to combine.
Add the piquilllo peppers, green beans, and peas and stir while evenly distributing the rice throughout the pan. Allow to come to a boil. Once boiling, lower the heat to medium low.
Tuck the shrimp and mussels in the rice and continue cooking, without stirring, until rice has absorbed most of the liquid, the shrimp is cooked and the mussels have opened, about 15–20 minutes.
Reduce heat to low and cook for 5 more minutes until the rice is tender.
Serves 6
Don't miss our MarnaMaria Spanish Paprika in Dulce Mild imported from Spain.
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