Chicken and Seafood Paella
Golden saffron-scented rice studded with tender chicken and briny seafood, perfumed with smoky pimentón that whispers of Spanish summers. A showstopper paella that transforms any gathering into a celebration, where the crispy socarrat bottom is the cook's reward.
- Time: 60 min
- Servings: 8
Source: bonicellicookingclub.com
Ingredients
- chicken
- teaspoon each Pimenton -- dulce and picante
- tablespoon turmeric
- teaspoon saffron
- teaspoon dried oregano
- olive oil
- walnut oil
- medium onion -- chopped
- garlic -- minced
- diced red bell pepper
- sliced white mushrooms
- ounces Rega San Marzano Tomatoes
- Bomba Rice
- kosher salt and pepper to taste
- zucchini
- marinated artichokes -- quartered
- diced cherry tomato
- scallions -- diced
- ounces chorizo -- diced
- chicken thighs or tenders -- cubed
- pound fish or seafood combination
- marcona almonds for garnish