Chicken & Seafood Paella

This Paella recipe is fairly quick and easy. The pay-off and serving size makes it perfect for serving a family and is great for meal prep. The seafood can be substituted for more chicken & chorizo if preferred.

Side Notes
Cost of non-staples: $30
Serves: 6-8

Ingredients
kosher salt
black pepper
olive oil
400g protein (diced chicken & chorizo)
1 brown onion
4 garlic cloves
1 tomato, diced
1 tbsp paprika
1 pinch saffron
1 1/2 cups Spanish paella rice (bomba)
1/3 cup dry white wine
750ml chicken stock
3 tbsp chopped parsley
lemon wedges
OPTIONAL
3/4 cup peas
300g green prawns
mussels, fresh

My Pantry Staples
kosher salt
black pepper
olive oil
brown onion
garlic cloves
paprika
saffron
dry white wine
chicken stock
lemon
baby peas

The Method

1. In a 12-14inch paella pan, brown the chicken & chorizo. Slice the chorizo and set the protein aside.

2. Simmer together saffron and the chicken stock in a saucepan. Turn heat off before stock reaches a boil.

3. Meanwhile, heat oil in the paella pan over medium-high. Sweat the onion, stirring occasionally until tender, about 5 minutes. Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes for a further minute. Add the rice and cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.

4. Deglaze the pan by adding the dry white wine. Cook off the alcohol for 1-2 minutes. Return the chicken & chorizo to the pan. Carefully stir in the warm saffron broth mixture, season if required. Stir through once and bring to a simmer over medium-high.

5. Simmer uncovered over medium-low, rotating the pan occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20-25 minutes. At this point, if using seafood gently arrange the prawns and mussels over the paella and cook for final 3-5 minutes. Remove from heat, cover with a layer of baking paper and a tea towel and let stand for about 5 minutes. Garnish with parsley and lemon wedges to serve.
   
   TIP: Remember to season at each step, browning the protein, sweating the onions, tomato, and adding the stock.