Mixed Spanish Paella
- 8 whole Chicken Thighs, Bone-in And Skin On
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 3 Tablespoons Olive Oil, Or Enough To Coat The Bottom Of A Paella Pan
- 4 whole Links Of Spanish Chorizo, 1 Inch Slices
- 1 whole Large Yellow Onion, Diced
- 6 cloves Garlic, Minced
- 15 ounces, weight Can Of Diced Tomatoes, Drained
- 1 pinch Dried Oregano
- 1/2 bunches Flat-leaf Parsley, Chopped
- 1 teaspoon Saffron
- 1 teaspoon Salt
- 4 cups Prepared Spanish Rice (a Store-bought Mix Or Your Favorite Recipe)
- 7 cups Chicken Stock, Warmed
- 1 pound Fresh Mussels, Cleaned (remove Any Shells That Are Open)
- Into a mixing bowl, add the chicken thighs and shower them with salt and paprika.
- Stir everything around so that the chicken is coated, then set them aside and let them come to room temperature.
- Add the olive oil into your paella pan and set it on medium heat.
- Add the chicken thighs, skin side down, and let them cook for about 8 minutes until they are nice and browned.
- Then turn them over and cook for another 4 minutes.
- Remove the chicken from the pan and place it on a plate.
- Add the chopped chorizo to the pan and let it get a nice sear, about 4 minutes per side.
- Remove the chorizo from the pan and set it aside on a plate.
- You should have a nice reddish oil in your pan now.
- Toss in the onions and garlic, and stir until they begin to sweat, about 8 minutes.
- Add in the chopped tomatoes and oregano, and give that a good stir.
- Cook until they get a little pasty, about 6 minutes.
- Toss in the chopped parsley and saffron, and give it another good stir.
- Shower with a teaspoon of salt.
- Pour in the rice, sprinkling it all over the mixture.
- Give a good stir and make sure the rice is fully incorporated.
- Turn up the heat just a bit.
- Slowly pour in the stock, and move the mixture around so that the stock penetrates every area of the mixture.
- Let this simmer for about 10-12 minutes.
- After about 12 minutes, add the chicken pieces and chorizo back into the mixture, folding it in to make a nice presentation.
- Next fold in the mussels.
- Let this cook for about 20 minutes being careful not to stir, and cook until the mussels begin to open.
- You should discard any mussels that do not open during this time.
- When you are ready to serve, place the paella pan on some heating pads on the center of your table.
- Take in the smells, colors, and presentation.
- Once again, this one is pretty sexy.
- Let your guests serve themselves, simply by using a large serving spoon.
- Serve with plenty of good wine, and enjoy.
- Paella stands on its own and does not need any side dishes, but if you think it does, go ahead and make a simple green leaf salad with a drizzle of olive oil and salt.
chicken, salt, paprika, olive oil, spanish chorizo, yellow onion, garlic, tomatoes, oregano, parsley, saffron, salt, mix, chicken, mussels
Taken from tastykitchen.com/recipes/main-courses/mixed-spanish-paella/ (may not work)