This romantic dish is classic Spanish, made from rice, chicken, sausage, mussels, clams, shrimps, vegetables. It is filled with the aromas of the sea, full of rich tastes. Paella with chicken and seafood, at least, is not the kind of food you make every day, and not because it is difficult. Believe me, to build it in a kitchen is quite easy, not to mention how great this authentic dish is. Chicken and seafood paella will surely surprise you and impress your guests and home. By the way, 3 portions are eaten in one sitting - and this is probably the best compliment you can get.
A bit of history
They say that the dish arose a long time ago, back in the thirteenth century, when Spain became Christian. Rice was banned in Valencia, but locals were already accustomed to nutritious grains and continued to consume them. And who is richer - they added fish, seafood, sometimes meat to the dish. And so the famous Spanish paella was born.
A little bit about the composition
In fact, it is considered traditionally a dinner dish, and rarely served at home for dinner. As for the composition, the ingredients for the recipe for paella with chicken and seafood can vary in different regions. However, in a constant set of basic: sea cocktail, chicken, vegetables, rice.
What is the best grain to eat? The most successful are the Spanish varieties. For example, “Arborio”, “Carnaroli” - your paella will turn out juicy and soft. But the usual rice “Jasmine” or “Basmati”, as a rule, does not absorb liquid, and for these reasons you can’t cook paella with it. Long grain is generally not suitable for cooking.
Sausage, chicken, pan
Classic paella with seafood and chicken is usually cooked with Chorizo sausage, but you can use another Italian sausage that you have (in some recipes you can do without it). Using chicken thighs is a good option, but you could also fry chicken breast or fillet. You can also use a special paella pan with a large lid and sides for cooking. But in principle, any large frying pan will do - it will also work well.
Classical paella recipe with chicken and seafood: ingredients
If any recipe is called classical - it is in front of you. The food is very bright, saturated and quite widely popular in Europe. Undoubtedly more than other options. So we need:
- 200 grams of rice;
- hot chili pod;
- several tomatoes;
- a few cloves of garlic;
- bulb;
- a few tablespoons of olive oil;
- 200 grams of sausage "Chorizo";
- chicken breast;
- 200 grams of white fish (marine);
- 200 grams of shrimp;
- 200 grams of squid;
- 200 grams of peeled mussels;
- a glass of broth;
- a glass of white wine (dry);
- salt.
Of the spices we will use turmeric, paprika, saffron, a mixture of ground peppers - according to your individual taste.
Simple cooking!
- In a large frying pan, heat the olive oil over medium heat. Add chopped and washed chicken and Chorizo sausage, season with salt and pepper, then fry for about 5 minutes until the flesh is no longer pink.
- Move the chicken with slices of sausage into a separate container. And then add the chopped onion to the oil, a little salt with pepper and fry for 2 minutes until the onion becomes translucent and soft. Add garlic and simmer for another minute.
- Add "Arborio" and chopped (slightly fried) tomatoes in a bowl and mix well.
- Now let the rice be cooked in tomato sauce for about 5-7 minutes. You will notice that it will begin to brown at the bottom, and that is what we need. Add the broth, paprika, saffron and season with salt and pepper, if necessary. Stir everything together and cover with a large lid.
- Cook the chicken and seafood paella for about 15 minutes (or until most of the liquid is absorbed in the rice).
- Reduce heat and mix rice a little. Add the prepared (thawed and washed) shrimp, mussels, clams to the total mass, cover again and simmer for another 10 minutes (or until the mussels open).
- Turn off the heat and serve with parsley and lemon slices.
Tips
- Vegetable broth is also appropriate in cooking, then the paella with chicken and seafood will be slightly lighter in color.
- If you bought already peeled mussels, then rinse them thoroughly so that sand and traces of entrails do not come across.
- It’s good to use a shrimp, octopus, mussel and other seafood cocktail.