For this recipe I used my beautiful Sertodo Copper 15” paella pan for the perfect paella! Sertodo’s copper cookware is absolutely stunning and made of the highest quality copper.
INGREDIENTS:
- 2 pound of chicken
- 1 tablespoon sweet or smoked paprika
- 2 teaspoons oregano
- 1/4 cup extra-virgin olive oil
- 1 Spanish chorizo
- 1 onion
- 4 garlic cloves, crushed
- 1 tablespoon parsley
- 1 can chopped tomatoes
- 4 cups rice
- 6 cups warm water
- 1 pound of calamari
- 1 pound of fish
- 1/2 cup frozen thawed sweet peas
- Salt to taste
**You also need a really good pan to cook your paella evenly. I used my Sertodo Copper paella pan, which I HIGHLY recommend.** https://sertodo.com/products/alicante-copper-paella-pan?_pos=2&_sid=14a41c822&_ss=r&variant=36170966270107
DIRECTIONS:
1) Combine the paprika and oregano in a small bowl. Rub the spices all over your chicken and marinate for 1 hour in the refrigerator.
2) Heat olive oil in a paella pan over medium-high heat. Saute your chorizo until browned, remove and put to the side. Add chicken and brown on all sides, turning with tongs. Add salt to taste. Remove from pan and put to the side.
3) In the same pan, make a sofrito by sauteing the onions, garlic, tomatoes, and parsley. Cook until the mixture caramelizes a bit and the flavors combine. Pour in the rice and mix into the sofrito. Pour in water, calamari, and fish and cook for 10 minutes, gently stirring so the rice cooks evenly and absorbs the liquid. Then add your chicken and chorizo. Let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
4)Remove from heat and rest for 5 minutes. Garnish with peas, peppers, and lemon wedges.
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