| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 15 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons canola oil, divided
- 6 skinless chicken thighs
- 2 ham hocks
- 2 cups onion, diced, divided
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 3 tablespoons garlic, minced
- 1 cup white wine
- Seafood stock, about 2 cups
- 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
- 1 pound Mexican style chorizo
- 1 cup red bell peppers, diced
- 3 cups Arborio rice
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 6 scallops
- 6 mussels
- 6 clams, choice
- 1/2 cup scallions, diced, for garnish
- 1/4 cup Roma tomatoes, for garnish
Instructions
- In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
- In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
- Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
- Garnish with scallions and Roma tomatoes
- Directions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1446 |
| Total Fat | 64 g |
| Saturated Fat | 19 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 106 g |
| Cholesterol | 357 mg |
| Sodium | 2730 mg |
Reviews
Great flavor. Couple of notes. The recipe says to reduce the liquid by half. That is just a little too much. If you start with 11cups of liq. then reduce by half, you wind up with 5.5 which is shy of what you need. I buried the clams and mussels in the rice. The mussels opened fine, the clams did not. Just not enough heat left. The recipe doesn’t spec shrimp in the ingredients, but references it in step 2. (1bought a half pound of head on shrimp and added the heads to the seafood stock. It helped). I couldn’t get ham hocks, so u used smokes pork necks, then pulled the meat and added it as well. Great flavor.
I will make this again. It is an umami bomb!
I will make this again. It is an umami bomb!
One word…AMAZING!!!
Y
This recipe is legit, but do NOT use Mexican chorizo. Mexican chorizo is delicious, but definitely not appropriate for Paella. Use Italian sausage or portuguese linguisa or something similar. Using Mexican chorizo will overpower any other flavors in the paella.
The flavor was really good, but the clams and mussels didn’t open. the chicken dried out.
I think it would be better to cook the shellfish separately and put it on top at the end. the chorizo was really good. also, it only called for 6 clams and mussels, but i doubled so each person would have two to three of each fish.
I think it would be better to cook the shellfish separately and put it on top at the end. the chorizo was really good. also, it only called for 6 clams and mussels, but i doubled so each person would have two to three of each fish.
Easy and tasty
this was truly wonderful!! i will definitely be making this again and again!!
my first time using saffron -third time making risotto. my kitchen has that “new car” smell. my wife loved the dish. i used scallops and shrimp. i had enough risotto to take a big dish w/ the chicken thighs to my sister – she loved it too. Guy = you are the MAN
My husband and I really enjoyed this recipe, but like a few other reviews, I took it upon myself to add more seafood and less chicken than what was originally called for. I was also a bit hesitant with how much stalk to put on the rice as it was cooking. Unlike the other reviews, I had plenty of stock to go around and it looked like it might be too much. . . it wasn’t. I used every last drop of it before the rice was fully prepared to eat. Additionally, I found that the chorizo made the rice very spicy. My husband and I love spicy food, so we thought it was a perfect addition to the flavors. However, if you are hesitant with spice, I would make sure to tone down the sausage and or pick one that will not be too spicy for your liking. Overall, it was a delicious recipe and a special dinner to share. . . it is a lot of effort, but worth it in the end. Enjoy!
We made this as a birthday present! We did not use the full amount of ham hock in the recipe, but added twelve scallops, twelve little neck clams, one half pound of squid cut into large rings, four cracked par-boiled lobster claws and ten jumbo shrimp for a medley. We followed the rest of the recipe. We found the rice absorbed more stock than the recipe called for. We used the lobster stock from boiling the claws. My first time cooking with saffron, not sure I used enough. This dish was excellent!