Chicken and Seafood Paella

Just recently we received a non-stick saute pan from the Calphalon cookware company to review. The review will be up on the site within the next few days but in the meantime we have been using this pan to see how it well it performs. (You can see  a little of the pan in the pic to the right.)

Tonight the cook in the house made up a batch of paella and it worked perfectly in the new pan. As the pan is a massive 5qt it easily holds enough to serve 6. The cook was very impressed.

As the official taste tester in the house, this recipe was a winner for me. The flavors were wonderful with the mix of shrimp, chorizos (which I love) and chicken.

This one is definitely worth the effort.

Chicken and Seafood Paella
(serves 6)

2 Tbs olive oil
6 chicken drumsticks
2 chorizo sausage, sliced
1 medium onion, sliced
2 garlic cloves, crushed
425g tinned tomatoes, drained
1 large red pepper, chopped
salt and pepper to taste
1 tsp ground paprika
2 cups uncooked rice
2 1/2 cups water
juice of one lemon
pinch saffron threads (soak in 4floz water)
1 1/2 cups frozen peas
6oz large peeled shrimp/prawns
chopped parsley

1. Heat oil in a deep pan.
2. Add the chicken and fry until brown. Remove from heat. (Keep warm)
3. Add chorizos to pan and fry until golden. Remove from heat. (Keep warm)
4. Add onion and garlic to pan and fry until soft.
5. Add tomatoes, pepper, salt and paprika to pan and cook for 10-12 minutes, stirring occasionaly.
6. Add rice to the pan and fry for 3 minutes, stirring occasionaly.
7. Add the water, lemon juice and saffron mixture and bring to boil.
8. Reduce the heat and stir in the peas.
9. Add the chicken and chorizo to the pan and cook for 15 minutes or until the chicken is just cooked.
10. Add the shrimp and cook for a further 5 minutes or until the liquid is absorbed.
11. Serve topped with parsley.

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