Paella with chicken and chorizo sausages
Votes: 4
Time: 2 hours 50 minutes
Complexity: average
Complexity: average
Paella with chicken and chorizo sausages - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For paella:
- 1/2 cup chopped into strips Spanish chorizo sausages
- 1.5 tbsp. calasparra rice (or any other round grain rice)
- 2 tbsp thinly sliced piquillo peppers
- 1/4 cup olives, halved
- 2 tbsp. l. olive oil
- 1/4 cup diced red onion
- 1 tbsp. minced garlic
- 1/4 cup frozen green peas, defrosted
- Salt
For the chicken:
- 700 g of boneless chicken thighs
- 2 large red bell peppers, sliced
- 2 red onions (1 quartered, 1 diced)
- 2 cloves garlic, finely chopped
- 2 stalks celery, sliced
- 1/2 cup ketchup
- 1/4 cup tomato paste
- 2 tbsp smoked paprika
- 1 tbsp. vegetable oil
- 1 bay leaf
For the broth:
- 450 g chicken wings
- 1 cup chopped red onion
- 1/2 cup sliced celery
- 1/2 cup julienned carrots
- 2 bay leaves
- 6 sprigs of thyme
- 1/2 teaspoon black peppercorns
- 3 juniper berries
- 1 tbsp saffron
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Recipes with similar ingredients: chicken, rice, round grain rice, calasparra rice, saffron, chorizo sausage, sweet pepper, piquillo pepper, carrot, celery, peas, red onion, garlic, tomato paste, olives, bay leaf, juniper berries, chili pepper, thyme
Cooking the dish according to the recipe:
- Prepare the paella broth: Place the chicken wings, onion, celery, carrots, bay leaves, thyme, peppercorns, and juniper berries in a saucepan and cover with water. Bring to a boil and simmer, covered, over low heat for 45 minutes. Add the saffron and simmer for another 15 minutes. Strain the broth through a fine sieve. The broth can be refrigerated for 3 days or frozen for 3 months.
- Prepare chicken for paella: Bring 8 cups of water to a boil in a saucepan, add sliced onion, bay leaf, celery, and chicken thighs, and simmer over low heat for 12 minutes. Strain the broth and reserve 2 cups for the sauce. Cool the chicken and cut into pieces.
- Prepare paella sauce: Mix tomato paste, ketchup and paprika in a blender, add 2 cups of broth, mix until smooth.
- Heat vegetable oil in a frying pan and sauté diced onion, bell pepper, and garlic over medium heat for 10-12 minutes. Add the sauce and cook until thickened, 8-10 minutes. Add the chopped chicken, season with salt, and simmer briefly.
- Prepare paella: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Heat the olive oil in a heavy-bottomed saucepan and fry the chorizo for about 5 minutes. Add the onion and garlic and continue to fry, stirring, for about 10 minutes. Add the calaspara rice, then the peas, piquillo peppers, olives, chicken sauce, and 2.5 cups of saffron chicken broth. Season with salt and stir.
- Cover the pan and place it in the oven. Cook the paella with chicken, hot peppers, green peas, and olives until the liquid is completely absorbed, 20-25 minutes. Remove from the oven and let it rest for 5 minutes. Divide the paella with chicken into portions.
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