Easiest Way to Prepare Flavorful Chicken and Seafood Paella

Healthy food is meals that's loose from dangerous components and contains nutrients which are beneficial to our bodies. Yet generally we discover it rough to recognize that our possess cooking includes natural and organic food? If you're seeking Chicken and Seafood Paella recipe or are about to prepare dinner this Chicken and Seafood Paella recipe, then you've come to the right place. You'll additionally discover numerous other natural recipes here. We current only the best of those Chicken and Seafood Paella recipes.

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Now that you've finished studying the above article, let's bounce to the chicken and seafood paella recipe. You can cook chicken and seafood paella using 15 ingredients and 9 steps. Here are the steps on the way to cook it.

The ingredients needed to cook Chicken and Seafood Paella:

1. Take 225 g of Chorizo, chopped into 1cm rounds.
2. Provide 2 tbsp of Olive Oil.
3. Take 2 of medium Tomatos, peeled and very finely chopped.
4. Provide 300 g of Mixed Seafood (Muscles, Squid and Prawns).
5. Use 1 tsp of Smoked Paprika.
6. Get 2 of large Chicken Breasts, diced.
7. Prepare 1 of Onion, finely chopped.
8. Prepare 2 of Garlic Cloves, finely chopped.
9. Take 1 of large pinch of Saffron.
10. Use 450 g of Paella Rice.
11. Get 950 ml of Chicken Stock.
12. Use of To Serve.
13. You need of Fresh Bread.
14. Take of Chopped Parsley.
15. Use of Lemon Wedge.

Steps to make Chicken and Seafood Paella:

1. Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside..
2. Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo..
3. Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes)..
4. Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds)..
5. Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat..
6. Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards..
7. Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed..
8. Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes..
9. Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!.

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