Chicken Paella
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
8
Description
Chicken Paella
Ingredients
- Mussels - 2 lbs
- Shrimp - 10.6 oz
- Skin-On Chicken Breasts - 1 piece
- Olive Oil - 6 fl oz
- Onion - 1 piece
- Garlic - 1 clove
- Potato - 1 piece
- Squid - 2 pieces
- Long-Grain Rice - 17.6 oz
- Parsley - 3 stems
- Bouillon cube - 2 pieces
- Saffron - ¼ teaspoon
- Canned Mushroom Soup - 3.5 oz
- Orange Bell Peppers - 1 piece
- Salt - to taste
- Lemon - ½ piece
Step by Step guide
Step 1
Cut the chicken breast into small pieces. Heat half of the oil in a pan, sauté the chicken for 10 minutes until golden brown. Then remove it with a slotted spoon and set aside. Keep the oil in the pan.
Step 2
Clean the shrimp and set aside the tails. Place the heads and shells in a pot, add water, and boil for 10 minutes. Remove the pot from heat and strain the broth into a bowl.
Step 3
If using mussels, open the shells with a knife and remove the 'beards', then rinse them under cold water. Discard any shellfish with damaged shells or those that do not close immediately when touched.
Step 4
Place the shells in a deep pan, add 50 ml of water, cover, and cook over high heat for 3-6 minutes until they open. Remove the shells with a slotted spoon, discarding any that did not open. Extract the mussels from the shells, leaving a few in their shells for garnish.
Step 5
Strain the liquid from the mussels through cheesecloth into the shrimp broth. Measure and add water to make 1.75 liters if needed. Pour into a pot and heat – but do not let it boil.
Step 6
Pour the remaining oil along with the oil used to fry the chicken into a heavy-bottomed pan – or a paella pan – and heat. Add finely chopped onion and garlic and cook over low heat, stirring, for 7 minutes. During this time, peel and finely chop the tomato and add it to the pan: cook, stirring constantly, for a few minutes.
Step 7
Set aside a few shrimp for garnish, and add the rest to the pan along with the squid, cut into 5 mm rings, chicken, and rice. Cook, stirring constantly, until the squid turns opaque. Add the mussels. Season with salt and pour in the hot broth. Gently shake the pot to ensure the liquid penetrates down.
Step 8
Crush the parsley with saffron in a mortar, add 2 tablespoons of water, and pour the mixture into the paella pan. Crumble the bouillon cubes into the pan as well. Shake the pot again, or gently stir with a wooden spoon. Add the peas and cook for a few more minutes.
Step 9
Arrange the sliced bell pepper, remaining shrimp, and shells in their shells on top of the rice. Place the pan in the oven and bake for 25 minutes at 356°F.
Step 10
Remove the pan from the oven, place it on a paper towel, and let it sit for about 5 minutes. Serve with lemon wedges placed on the edge of the pan.
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