Frying Pan Paella Mixta (Paella with Seafood and Meat)
The recipe Frying Pan Paell If you have parsley leaves, lemon, kosher salt, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
1
Heat the oven to 400°F and arrange a rack in the middle.Core and halve the tomato. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 1/2 cup of tomato pulp and juice; set aside.
Ingredients you will need
Tomato
Juice
Equipment you will use
Box Grater
Bowl
Oven
2
Place the shrimp in a small bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine, then refrigerate.
Ingredients you will need
Salt And Pepper
Paprika
Shrimp
Equipment you will use
Bowl
3
Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
Ingredients you will need
Salt And Pepper
Whole Chicken
Equipment you will use
Bowl
4
Place a large 12-inch oven-safe frying pan over medium-high heat until hot, about 3 minutes.
Equipment you will use
Frying Pan
Oven
5
Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer to a large bowl; set aside.There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil.
Ingredients you will need
Olive Oil
Chorizo
Equipment you will use
Slotted Spoon
Tongs
Bowl
Frying Pan
6
Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.Reduce the heat to medium.
Ingredients you will need
Whole Chicken
Chorizo
Equipment you will use
Slotted Spoon
Tongs
Bowl
Frying Pan
7
Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 minutes.
Ingredients you will need
Salt And Pepper
Onion
8
Add the garlic, remaining 1/2 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
Ingredients you will need
Paprika
Saffron
Garlic
9
Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 2 minutes.
Ingredients you will need
Tomato
Juice
Equipment you will use
Frying Pan
10
Add the rice and measured salt and stir to coat in the tomato mixture.Increase the heat to medium high.
Ingredients you will need
Tomato
Rice
Salt
11
Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)Bring to a lively simmer and continue to simmer, adjusting the heat as necessary, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 10 minutes.
Ingredients you will need
Whole Chicken
Chorizo
Grains
Broth
Rice
Equipment you will use
Bowl
12
Remove the pan from the heat.Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly.
Ingredients you will need
Shrimp
Rice
Equipment you will use
Frying Pan
13
Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
Ingredients you will need
Shrimp
Rice
Equipment you will use
Oven
Frying Pan
14
Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley.
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