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Recipes » 2011 Wine & Food Calendar Recipes » Seafood Paella wth Chicken & Chorizo - November 2011
RECOMMENDED WINE PAIRING
- Traditional Vintage Chianti
INGREDIENTS
- 2 tbsp (25 mL) olive oil, divided
- 8 boneless, skinless chicken thighs
- 1/2 lb (250 g) dried chorizo sausage, sliced into 1 inch (2.5 cm)
- 1 cup (250 mL) chopped onion
- 8 cloves garlic, minced
- 1 red pepper, cut into 1/2 inch (1 cm) strips
- 2 cups (500 mL) Arborio short grain rice
- 3 1/4 cups (800 mL) chicken broth
- 1 cup (250 mL) drained, diced canned tomatoes
- 3/4 cup (175 mL) Traditional Vintage Chardonnay
- 2 tsp (10 mL) saffron
- 2 bay leafs
- 1/2 tsp (2 mL) smoked paprika
- 12 each mussels, clams
- 8 8/12 count shrimp
- 3/4 cups (175 mL) peas
- Parsley
- Lemon
METHOD
- Heat oven to 400ºF (200ºC).
- Heat 1 tbsp oil in paella pan. Season chicken with salt and pepper. Cook until browned on both sides and juices run clear. Remove to plate.
- Add sausage to pan; cook until browned. Remove to plate with chicken. Keep warm.
- Heat remaining oil; cook onions until tender. Add garlic, red pepper and rice; cook until rice is slightly browned. Stir in chicken broth, tomatoes, wine, saffron, bay leaves and smoked paprika; bring to boil, stir in chicken and chorizo. Cover, bake 15 minutes.
- Add mussels, clams, shrimp and peas. Cover, return to oven 10 to 12 minutes longer.
- Sprinkle with parsley, serve with lemon wedges.