Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Barcelona-Style Paella
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- #45925
Chicken, shrimp, clams, lobster, chorizo, and rice are just a few of the delicious ingredients in this version of paella. Paella is known for the crust that is formed on the bottom of the pan, also known as "socarrat"
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
1 teaspoon dried oregano
2 tablespoons sweet paprika
kosher salt and freshly ground black pepper
2 chicken thighs
2 chicken legs
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 cloves garlic, crushed
1 onion, diced
1 can (16 ounce size) whole tomatoes, drained and hand-crushed
1 cup Spanish white rice, short to medium grain, such as Bomba, Calasparra, or Calrose
1 teaspoon saffron threads
3 cups warm water
4 jumbo shrimp, peeled, with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup frozen sweet peas, thawed
fresh parsley leaves, for garnish
lemon wedges, for serving
directions
Combine the oregano, paprika, salt, and pepper (as desired) in a small bowl. Rub the mixture all over the chicken pieces. Place the chicken in the refrigerator for 1 hour.
Heat the oil in a paella pan or large shallow skillet over medium high heat.
When the oil is hot, add the chicken, skin side down, and brown turning as needed.
Add the chorizo and cook until the oil is red from the chorizo. Remove the chicken and chorizo to paper toweling to drain.
Reduce the heat under the skillet to medium. Saute the garlic and onion in the pan for 7-10 minutes or until lightly browned.
Stir in the tomatoes and cook until the whole mixture is caramelized. Season as needed with more salt and pepper. Fold in the cooked rice and the saffron.
Add the water and simmer for 10 minutes, stirring occasionally. Do not cover or stir constantly.
Add the shrimp, lobster tails, clams, and reserved chicken and chorizo. Stir gently to make sure the rice is submerged. Let cook for 15 minutes or until the rice is al dente.
Sprinkle the peas over the top and cook for 5 more minutes. Remove from heat and let sit for 5 more minutes.
Garnish with the fresh parsley and lemon wedges.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Tried it with Mexican Grocery chorizo it ruined the dish, taste aweful, drownding red dye #2, took it out with out ok, and chorizo never again. No chorizo ever again !!!!!!!!!!! Try it again with the worm, and get back. IT ruined the color. I used to have a condo in Marbella I know how great it should be.
Mexican chorizo is very different than Spanish chorizo (which is why it specifically mentions it).
October 26, 2013
We absolutely loved this delicious dish. But let me tell you, it was a lot of work with an ingredient list that size. And a bit pricey. I printed out the shopping list and it looked like a week's worth of groceries! But if you're a paella lover like we are, it will be worth the cost and effort.