Seafood Paella

Name: Seafood Paella
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 473 milliliters arborio or other short-grain rice; 8 bone-in chicken thighs, with skin; 454 grams dry chorizo, sliced 1/4 inch thick; 2 Tbsps chopped flat-leaf parsley; 4 garlic cloves, minced; 454 grams littleneck clams, scrubbed; 227 grams lump crabmeat, well-drained and picked over; 454 grams mussels, scrubbed and debearded; 59 milliliters extra-virgin olive oil; 1 teaspoon paprika; 237 milliliters frozen peas; 12 servings Freshly ground pepper; 2 large pinches saffron threads; 12 servings Salt; 680 grams sole fillets, halved lengthwise; 8 smalls squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved; 946 milliliters vegetable stock, chicken stock or low-sodium broth; 2 mediums yellow onions, finely chopped

Need A mixture of mussels, chicken thighs, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. It is a pretty expensive recipe for fans of European food.

Instructions

In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt.

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Paprika

Salt

Cooking Oil

Equipment you will use

Bowl

Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight.

Ingredients you will need

Whole Chicken

Arrange the sole in a single layer in a shallow baking dish. In a bowl, combine 1 tablespoon of the oil with 1 pinch of the saffron.

Ingredients you will need

Saffron

Sole

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Drizzle the oil over the fish and let stand at room temperature for 30 minutes.

Ingredients you will need

Fish

Cooking Oil

In a saucepan, combine the vegetable stock with the remaining pinch of saffron and season with salt and pepper. Bring to a simmer, cover and keep warm.

Ingredients you will need

Salt And Pepper

Vegetable Stock

Saffron

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Sauce Pan

In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the chicken and cook over moderately high heat, turning, until browned all over, about 15 minutes; transfer to a platter.

Ingredients you will need

Whole Chicken

Add the chorizo to the pan and cook until lightly browned, about 3 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Transfer the chorizo to the platter with the chicken.

Ingredients you will need

Whole Chicken

Chorizo

Pour off and reserve any excess fat in the pan; leave a thin layer of fat coating the bottom.

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Frying Pan

Add the squid and cook until just white throughout, about 2 minutes.

Ingredients you will need

Squid

Transfer the squid to the platter with the chicken.

Ingredients you will need

Whole Chicken

Squid

Return 2 tablespoons of the reserved fat to the pan.

Equipment you will use

Frying Pan

Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes.

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Salt And Pepper

Garlic

Onion

Transfer the onion mixture to the platter.

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Onion

Return 2 additional tablespoons of the reserved fat to the pan. Stir in the rice and cook over moderately high heat for 2 minutes.

Ingredients you will need

Rice

Equipment you will use

Frying Pan

Add the chicken, chorizo, squid and onion mixture to the pan along with any accumulated juices. Stir in the peas. Gently pour the warmed stock into the pan. Cover and cook for 10 minutes.

Ingredients you will need

Whole Chicken

Chorizo

Onion

Squid

Stock

Peas

Equipment you will use

Frying Pan

Using tongs, nestle the clams and mussels into the rice. Cover and cook for 10 minutes. Arrange the sole fillets and the crabmeat on the rice. Cover and cook for 5 minutes longer, until the sole is cooked through and the rice is tender.

Ingredients you will need

Sole

Crabmeat