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Instructions |
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Preheat oven to 400
Season the chicken with 1 tsp salt. Heat 1 tbl
olive oil in a skillet over medium heat. Sear
the chicken on all sides until almost cooked
through and beginning to brown about 5 minutes
Stir in chorizo and cook until it releases the
oils and begins to brown about 5 minutes.
Sprinkle with onion powder and add garlic.Cook
about 2 minutes. Stir in chicken stock, clam
juice and fire roasted tomatoes. Add the peas,
paprika, saffron and 1 tbl salt. Increase the
heat to medium and slowly bring the liquid to a
boil
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Meanwhile lightly spray a baking sheet with
canola oil. Spread the rice evenly onto the
tray and lightly spray with more canola oil.
Toast the rice in the oven until light brown in
spots. 10 minutes.
At this point the chicken mixtures should be
boiling. Ladle it evenly over the rice and
return the baking sheet to the oven. Cover the
paella by inverting another baking sheet and
placing it on top. Bake until the liquid is
completely absorbed and the rice is cooked
through about 20 minutes. Carefully remove the
top baking sheet and then remove the paella
from the oven. Preheat the broiler.
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Sprinkle the shrimp with 1/2 tsp salt. Combine the
shrimp with the clams and mussels in a large bowl.
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Arrange the shrimp, clams and mussels on the
paella with the shell openings facing up.
Lightly drizzle with 1 tbl olive oil. Broil.
Keeping a close eye until the shrimp are cooked
through,the clams and mussels have opened and
the rice is crispy, 2 to 3 minutes for a top
broiler. Sprinkle immediately with the olives
and parsley
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Originally Submitted
9/11/2019
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