Recipe: Yummy Chicken and Seafood Paella

Chicken and Seafood Paella.

You can cook Chicken and Seafood Paella using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken and Seafood Paella

1. Prepare 225 g of Chorizo, chopped into 1cm rounds.
2. It's 2 tbsp of Olive Oil.
3. You need 2 of medium Tomatos, peeled and very finely chopped.
4. Prepare 300 g of Mixed Seafood (Muscles, Squid and Prawns).
5. You need 1 tsp of Smoked Paprika.
6. Prepare 2 of large Chicken Breasts, diced.
7. You need 1 of Onion, finely chopped.
8. You need 2 of Garlic Cloves, finely chopped.
9. Prepare 1 of large pinch of Saffron.
10. Prepare 450 g of Paella Rice.
11. It's 950 ml of Chicken Stock.
12. You need of To Serve.
13. You need of Fresh Bread.
14. It's of Chopped Parsley.
15. You need of Lemon Wedge.

Chicken and Seafood Paella instructions

1. Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside..
2. Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo..
3. Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes)..
4. Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds)..
5. Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat..
6. Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards..
7. Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed..
8. Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes..
9. Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!.