Chicken paella with chorizo sausage – a detailed recipe cooking. 
Photo of the dish: ХосеGarces Time: 2 hours. 50 minutes Difficulty: medium Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For paella:
- 1 and 1/4 Art. Kalasparra rice (or other paella rice)
- 1/2 tbsp. thinly sliced chorizo
- 2 tbsp. l finely chopped pikillo peppers
- 1/4 Art. chopped paprika olives without pits or olives
- 1/4 Art. fresh or frozen green peas (if frozen – thaw)
- 2 tbsp. l olive oil
- 1/4 Art. diced onions
- 1 tbsp. l chopped garlic
For chicken:
- 700 gr. chicken thighs with skin but no bone (cut fat)
- 2 onion heads (1 cut into four, 1 cut into thin half rings)
- 1 fresh bay leaf
- 2 sliced celery stalks
- 1/4 Art. tomato paste
- 1/2 tbsp. ketchup
- 2 tbsp. l smoked paprika
- 1 tbsp. l vegetable oil
- 2 thinly sliced large red bell peppers
- 2 sliced garlic cloves
For broth:
- 450 gr chicken wings
- 1 tbsp. chopped onions
- 1/2 tbsp. chopped celery
- 1/2 tbsp. sliced carrots
- 2 fresh bay leaves
- 6 sprigs of thyme
- 12 peas of black pepper
- 3 juniper berries
- 1 tbsp. l saffron stigma
Recipes with similar ingredients: chicken wings, chicken thighs, chorizo sausage, Kalasparra rice, chili pepper, Kalamata olives, onions onions, garlic, celery, carrots, tomato paste, peas, bay leaf, thyme, juniper berries, saffron, black pepper peas, paprika
Recipe preparation:
- Cook the broth: In a large saucepan, mix the chicken wings, onions, celery, carrots, bay leaves, thyme, peppercorns and juniper berries. Fill with water. Bring to a boil over moderate to medium heat. Cook with low boil without lid, 45 min. Add saffron and cook for another 15 minutes. Squeeze the broth: Strain the broth through fine mesh sieve, discard all hard pieces. (If not use immediately, allow to cool, then cover and store in refrigerator for up to 3 days or freeze for up to 3 months.)
- Boil the chicken: In a large saucepan over medium heat bring to a gentle boil 8 tbsp. water adding chopped quarters, onion, bay leaf and celery. Put the chicken thighs and boil until soft, about 12 minutes. meat: With forceps, remove the chicken from the pan, save the broth. Let the chicken cool slightly, then discard the skin and chop the meat. pieces.
- Make the sauce: Put the tomato paste in the blender, ketchup and paprika. Strain 2 tbsp. decoction of the chicken, pour liquid in a blender and mashed until smooth. chicken until cooked: In a large frying pan over medium heat heat the vegetable oil. Put chopped in half rings onion, bell pepper, garlic and fry until transparent, 10-12 min Add the mashed sauce and cook, stirring until the sauce thickens, 8-10 minutes Add chopped chicken and mix, so that it is covered with sauce. Salt and keep warm.
- Cook the paella: Preheat the oven to 180 ° C. AT pan for paella or a large heat-resistant pan in moderately Heat the olive oil over high heat. Put the chorizo and fry until fat is melted, about 5 minutes. Add the onion and garlic and cook until onion is transparent, about 10 minutes. Pour in rice and mix so that it is slightly covered with butter. Add green peas, pikillo peppers, olives, 2 tbsp. chicken mixture and 2 1/4 Art. saffron chicken stock. Salt.
- Bake and serve: Cover the pan tightly to paella or a regular skillet with foil and bake until liquid completely absorbed, 20-22 min. Remove from the oven and let rest without removing the foil, 5 min. Serve in a pan.
