Monday, February 25, 2013
Chicken, Pork, and Chorizo Paella
My cooking mojo is back with a vengeance! Hallelujah!
Hubs and I recently ate at a Spanish Tapas style Restaurant for an early Valentine’s dinner (Ceviche Tapas Bar & Restaurant). Tapas are MY kind of meal! I love being able to get small plates of all sorts of dishes to share. It’s the appetizer-lover in me. As if that isn’t enough - they also serve KILLER house-made sangria. It’s out of this world!
We started with sangria, shrimp ceviche, and these ridiculously amazing fried potato bites tossed in a garlic aioli (Ummm yah.). Then our main course arrived: Chicken & Pork Paella.
It was LOVE at first bite & I KNEW I’d be making some paella in the near future! Off to Sur la Table to purchase my paella pan & it was Paella-making time!
Look at this beauty…
For some reason, Paella always seemed intimidating to me, but with a little prep work it’s actually a cinch to throw together!
Seriously, the majority of the work is in the chopping and prep work.
Plan ahead and have everything ready to go, that way when your guests arrive, you can hand them a glass of sangria or wine and they can enjoy watching you put it together!
You’ll be the host of the century!
On a side note: this is another amazingly delicious gluten-free dish! HOORAY! I didn’t even miss it with this one!!!
SO. MUCH. FLAVOR.
Par-tay in my mouth, ya’ll!
Note to all my gluten free friends: just double check the ingredients to be sure there is no added wheat (especially the chicken broth & chorizo). Ingredient lists vary from brand to brand!
Gluten-Free or not, you’re sure to love this one, folks! ENJOY!
& Happy Monday!
Chicken, Pork, and Chorizo Paella
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45-60 minutes
Total Time: 65-80 minutes
The Ultimate land-lovers Paella with tender chicken, pork, and flavorful chorizo. This is a great family-style dinner to be served with none other than a glass of your favorite wine and some additional Spanish tapas if ya want to get CRAZY!
1/4-1/3 cup light olive oil, divided
1 medium red onion, peeled & coarse chopped
2 tablespoons chopped garlic (4-6 cloves)
1 lb boneless skinless chicken breast, cubed into bit sized pieces
3/4 lb pork tenderloin, cubed into bite sized pieces
7 ounces cured chorizo, sliced into 1/4" thick rounds
1 thyme sprig (with 4-5 "twigs" on it)
2 bay leaves
2 cups short grained "Valencia" rice
8 ounces tomato sauce
3/4 cup dry white wine
4 cups low sodium chicken broth
3 tablespoons chopped italian parsley
.4 gram saffron threads (standard size sold in grocery store)
1 teaspoon hungarian paprika
1 cup peas
1-2 roasted red peppers, sliced (I used store-bought jared peppers)
salt & pepper, to taste
1. Preheat oven to 350ºF. Add 2-3 tablespoons of the oil to the Paella pan and heat over medium-high heat. When pan is nice and hot, add the onions and saute until beginning to soften (2-3 minutes). Season with a pinch of salt & pepper.
2. Add garlic, thyme, and bay leaves. Saute for an addition 45 seconds (stirring constantly). Remove onions/garlic mixture from pan and place in a bowl until ready to use.
3. Add an additional 2-3 tablespoons of oil to the pan (the pan should never be too dry, if the food starts to stick, add a touch more oil).
4. Toss the chicken and pork with a pinch of salt and pepper. Add to the pan in one even layer and begin to brown meat on all sides (you aren't looking to cook the meat completely... just get a good sear on it!). Once meat is semi-brown on all sides, push chicken and pork to the edges of the pan, leaving a well in the center of the pan.
5. Add the chorizo and brown on both sides. Once chorizo is browned, add onion/garlic mixture to the pan and mix the meat together well.
6. Add Rice, tomato sauce, white wine, chicken stock, parsley, saffron, and paprika (add cayenne for a little heat if desired). Stir well!
7. Pull thyme stems out of mixture at this time. Bring to a boil, then reduce heat to low and simmer for 12 minutes.
8. Give the mixture a good stir & simmer for an additional 12-15 minutes, then sprinkle peas and roasted red pepper strips evenly over the top of the Paella. Place in oven and cook until remaining liquid is absorbed (10-12 minutes).
9. Sprinkle with additional fresh parsley if desired and garnish with a "crown" of lemon wedges.