Seafood and Chicken Paella with Chorizo Recipe | Samsung Food App
For her chicken and seafood paella recipe, chef Tamara Murphy breaks with tradition by sautéing the shrimp and steaming the mussels and clams before adding to the dish.
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Cooking tools:
- Paella pan
- Skillet
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Tongs
- Colander
- Mixing bowl
Ingredients
- 4 ounces fresh chorizo, casings removed
- 1 small onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 cup canned diced tomatoes
- 1 cup arborio rice
- Pinch of saffron threads dissolved in 2 tablespoons of water
- 1 1/2 cups water
- Salt
- freshly ground black pepper
- black pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound cockles, scrubbed and rinsed
- 1 1/2 cups sliced cooked chicken, preferably dark meat (8 ounces)
- 2 tablespoons chopped flat-leaf parsley
- 1 scallion, thinly sliced
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