Seafood-and-Chicken Paella with Chorizo



Amount Measure Ingredient -- Preparation Method
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4 ounces fresh chorizo -- casings removed
1 small onion -- thinly sliced
3 garlic clove -- thinly sliced
1 can fire roasted diced tomatoes
1 cup arborio rice
1 Pinch saffron threads dissolved in 2 tablespoons of water
1 1/2 cups water
Salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 pound large shrimp -- shelled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 1/2 cups grilled chicken thighs-skinless
2 tablespoons chopped flat-leaf parsley


In a 10-inch paella pan or ovenproof skillet, cook the chorizo (andouille sausage maybe substituted) over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.


In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Add wine and lemon juice when turning shrimp. Remove shrimp from pan and add to rice mixture. Reduce shrimp liquid by 1/2 and add to rice mixture.

Stir the cooked chicken into the rice. Continue simmering until chicken is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.

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NOTES : We served a Domaine Chandon Pinot Rose. Beautiful!