Paella with Chicken and Chorizo ​​Sausages

Paella with chicken and chorizo sausages – a detailed recipe cooking. Photo of the dish:Andrew Sabin Time: 2 hours. 50 minutes Difficulty: medium in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For paella:

• 1/2 tbsp. julienne spanish sausages chorizo
• 1.5 tbsp. Kalasparra rice (or any other round-grain rice)
• 2 tbsp. l thinly sliced picillo peppers
• 1/4 Art. halved olives
• 2 tbsp. l olive oil
• 1/4 Art. diced red onion
• 1 tbsp. l chopped garlic
• 1/4 Art. frozen green peas, unfreeze
• Salt

For chicken:

• 700 gr. boneless chicken thighs
• 2 large red sweet peppers, cut into slices
• 2 heads of red onion (1 cut into four parts, 1 to cut in cubes)
• 2 cloves of garlic, chop finely
• 2 stalks of celery, cut into slices
• 1/2 tbsp. ketchup
• 1/4 Art. tomato paste
• 2 tbsp. l smoked paprika
• 1 tbsp. l vegetable oil
• 1 bay leaf

For broth:

• 450 gr chicken wings
• 1 tbsp. chopped red onion
• 1/2 tbsp. chopped celery
• 1/2 tbsp. chopped carrots
• 2 bay leaves
• 6 sprigs of thyme
• 1/2 tsp black pepper peas
• 3 juniper berries
• 1 tbsp. l saffron

Recipes with similar ingredients: chicken, rice, round grain rice, Kalasparra rice, saffron, chorizo sausage, sweet pepper, pepper pikillo, carrots, celery, peas, red onion, garlic, tomato pasta, olives, bay leaves, juniper berries, chili peppers, thyme

Recipe preparation:

1. Make paella broth: put in a pan chicken wings, onions, celery, carrots, bay leaves, thyme, peppercorns and juniper berries, pour all the ingredients with water. Bring to a boil and cook with the lid on low heat, 45 minutes. Add saffron and cook another 15 minutes. Strain the broth through a fine sieve. The broth can be stored in the refrigerator for 3 days, in the freezer for 3 months.
2. Cook the chicken for paella: boil in a pan 8 glasses of water, add onion sliced, bay leaf, celery and chicken thighs, cook over low heat for 12 minutes. Strain the broth and leave 2 cups for the sauce. Cool the chicken and cut into slices.
3. Prepare paella sauce: mix tomato in a blender paste, ketchup and paprika, add 2 cups of broth, mix until homogeneous state.
4. Heat vegetable oil in a pan and fry on medium diced onion, bell pepper and garlic for 10 – 12 minutes Add the sauce and cook until thickened, 8 – 10 minutes. Add chopped chicken, salt and stew a little.
5. Cook paella: preheat the oven to 180 degrees. Heat olive oil in a pan with a thick bottom and fry Chorizo, about 5 minutes. Add onion, garlic and continue stir fry for about 10 minutes. Add Kalaspar Rice, then peas, pikillo peppers, olives, chicken sauce and 2.5 tbsp. saffron chicken stock, salt and mix.
6. Cover the pan and put in the oven, cook paella with chicken, hot peppers, green peas and olives until those until the liquid is completely absorbed, 20 – 25 minutes. To get from the oven and leave for 5 minutes, divide the paella with chicken into servings.