How to make it

  • Season chicken with salt, pepper and paprika.
  • In a large, heavy pan on low heat brown chorizos. Remove from pan and place in a large bowl
  • Add chicken to pan and raise heat to medium.
  • Brown chicken on all sides. Remove from pan. Place browned chicken in bowl with chorizo
  • In a separate pot heat broth and saffron until just below a simmer.
  • Add onion, peppers and garlic to pan with a heavy pinch of salt. Cook until soft and translucent. Add more oil if needed.
  • Add can of tomatoes (with remaining liquid) to onion and pepper mixture.
  • Add a teaspoon each of salt, pepper and paprika and cook on medium-high, stirring occasionally, until moisture is cooked off and mixture is a soft paste. This is the sofrito.
  • Preheat oven to 350. Remove broth and saffron from heat and add the wine to it
  • Spread sofrito on the bottom of a large, shallow oven safe vessel. Spread rice over sofrito then layer chicken and chorizo over the rice. Pour hot liquid over everything, making sure the rice is all covered by liquid and carefully place in oven.
  • Cook for 30 minutes, stirring occasionally.
  • Stir seafood into paella mixture and cook for 10 more minutes or until rice is tender.
  • Remove from oven, stir in green beans and peas.
  • Garnish with lemon wedges and serve hot.

Reviews & Comments 4

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  • michaelc 9 years ago
    I usually just use frozen shrimp and lobster, and they work great.
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  • terryr 9 years ago
    Wow , does this sound great. Do you thaw all seafood out first, if you don't have fresh available?
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    " It was excellent "
    mrsneman ate it and said...
    oh god that look great i will try it as soon as possiple
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  • notyourmomma 11 years ago
    An absolute favorite and impressive to boot. I love this dish. Seafood and saffron are a marriage made in Heaven. I wish I had a copper paella pan to serve it in like our local restaurant, Tio Pepe. It is enormous and glorious tableside.
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