Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Tuesday, July 26, 2011

Spanish Chicken and Chorizo Paella

I saw Paula Deen cooking this on her show and couldn't wait to try this recipe because we all love Paella prepared any which way.  We did do a little tweaking, but not much.

This version of Paella is absolutely great, easy to make and the family ate it up. Everyone had seconds, except Dylan (12), who went back for thirds.  It's not the same Paella one would get in Spain, but it's still very good. This is a great dish for someone who likes Spanish food but not seafood, since traditional Paella is made with seafood.   It's important to not substitute the Spanish chorizo with Mexican chorizo because the smoky flavor of the Spanish-style chorizo is what makes this dish. I added a couple of dashes of hot sauce on my serving to 'kick it up a notch' and that, with a little fresh lemon juice on top, really set the flavors off.  I will definitely be making this again and will maybe try adding shrimp next time.

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Freshly ground black pepper
2 tsp paprika
1 large onion, diced
1 large green bell pepper, diced
3 cloves of garlic, minced

1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 lbs Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.

Cook's note: A large cast iron skillet would work here.

Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions, bell pepper and garlic until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges and your favorite hot sauce.

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