Triple Surprise Paella

By adamnsvetcooking
October 17, 2010
12 Comments


Author Notes: A heart-warming, savory dish best reserved for those times when you absolutely need everyone to gather around the table. - adamnsvetcookingadamnsvetcooking

Food52 Review: Adamnsvet's Triple Surprise Paella was just fantastic! I made it for a small dinner party and we were all thrilled with the flavors. I've tried making paella various ways but have never been able to achieve the precious soccarat in an oven before, so I did decide to cook it stove top, just to be certain. The flavors were perfectly nuanced and balanced and even reminded me of my first memorable paella experience. I would happily make this again. – TiggyBeeThe Editors

Serves: 4 to 6 people

Ingredients

  • 4 Chicken drumsticks
  • 3 Links of Pork Chorizo
  • 1 pound Shrimp (shelled and deveined), seasoned with salt and pepper
  • 3 cups Chicken Stock
  • 1 Med. Red Onion (sliced)
  • 2 cups Bell pepper (diced, assorted colors)
  • 2 Cloves Garlic
  • 1 1/2 cups Arborio Rice
  • 3/4 cup Olives (sliced, assorted types)
  • 1/2 teaspoon Fresh thyme leaves (whole)
  • 1/2 teaspoon Cumin (ground)
  • 1/4 teaspoon Saffron (sprigs)
  • 2 Bay Leaves
  • Salt & Pepper (to taste)
  • Olive Oil (for pan)

Directions

  1. Preheat oven to 425ºF
  2. In a 12" saute pan (or 18" paella pan) add enough olive oil to cover the bottom. Put pan over medium to high heat.
  3. Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.
  4. Place chorizo in pan and sear both sides. Remove from heat and set aside.
  5. Add onion to pan and cook until soft.
  6. Add garlic, peppers and olives. Continue to saute for 5 - 10 minutes. Season with salt and pepper.
  7. Add rice and saute for 3 - 5 minutes (until rice begins to toast)
  8. Add chicken stock.
  9. Add cumin, saffron, bay leaves and thyme. Salt and pepper to taste.
  10. Add chicken and chorizo to pan. Arrange in decorative fashion. Cover with foil.
  11. Place pan in preheated oven. Cook for 45 minutes.
  12. Add shrimp and cook for an additional 5 minutes. Serve.

More Great Recipes:
Chicken|Seafood|Pork|Grains|One-Pot Wonders|Entree

Reviews (12) Questions (0)

12 Comments

mizerychik October 10, 2017
I made this tonight with boneless chicken thighs, clams, and scallops. Delicious and much easier than other paella recipes that I've made.
 
Phoov September 11, 2014
Made this, tonight. Had to use chicken breasts and jasmine rice...read..cook it less in the oven. But this was seriously good. The sausage and olives added so much flavor. We both loved it! Thanks, so much!
 
HandRocksLadle October 31, 2010
Ok -- I added mussels and snow crab legs (which made it very messy, but delicious!), subbed chicken wings (b/c I love 'em). I think the only thing I would change next time is double the olives...b/c you can never have too many! What a delicious and simple recipe. I am seriously hooked on paella now -- haven't had since I lived in Spain the summer of '01.
 
Author Comment
adamnsvetcooking October 31, 2010
I am happy that you enjoyed the recipe! It is always nice when fellow foodlies leave comments. I am a big olives nut as well, I had to restrain myself from adding too many olives...
 
HandRocksLadle October 29, 2010
I think I'll be making this for dinner tonight -- but I'm going to add mussels, too!
 
Author Comment
adamnsvetcooking October 29, 2010
Thank you! I think the mussels will be a good addition...Let me know how it turns out :)
 
Lizthechef October 18, 2010
Your recipe makes paella look less daunting than so many - I love it!
 
Author Comment
adamnsvetcooking October 18, 2010
Thank you Liz...It wasn't to bad to make... give it a shot ;)
 
TheWimpyVegetarian October 18, 2010
This looks just beautiful, adamnsvetcooking!
 
Author Comment
adamnsvetcooking October 18, 2010
Thank you :)
 
Author Comment
adamnsvetcooking October 17, 2010
Thank you Sage! I am looking forward to your creation :)
 
Sagegreen October 17, 2010
This sounds wonderful! I hope to make a paella later this week with the duck I cooked today...but it is a busy week.