Dinner
Paella with Chicken and Pork Chorizo
Paella with Chicken and Pork Chorizo
Paella is not exactly a simple dish to make. It certainly isn't something you throw together after a long day at work. But if you have time to make it during a weekend or holiday, it makes a great family meal. Bringing out the steaming paella pan filled with a variety of meats and vegetables mixed with savory rice creates a fun and festive atmosphere around dinner time. The kids can't help but think its a special occasion when paella is served. A wide variety of ingredients can be used for paellas, depending on your family's food restrictions, so it will never get boring.
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Paella with chicken and pork chorizo
Ingredients for pork chorizo:
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3 ancho dried chiles
3 guajillo dried chiles
5 cloves garlic
1/2 large onion, sliced
1/4 cup red wine vinegar
1 tablespoon smoked paprika
1 tablespoon ground coriander
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons ground cumin
2 pounds ground pork 80/20% fat
Preparation for Pork chorizo:
1. Bring a pot of water in a small pan to boil, then remove from heat.
2. Heat a cast iron pan and toast the chiles until fragrant and change color, about 4 minutes.
3. Submerge the chiles into the hot water, soak about 15 minutes.
4. Add the spices into a mixer, add the drained chiles, and mix the spices and chiles for 2 minutes.
5. In a large bowl, place the ground pork and add the blended spices and chiles, and mix well with your hands.
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Ingredients for Paella:
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2 pounds boneless skinless chicken thighs, trimmed of fat
2 tablespoons olive oil
3 cloves garlic, crushed
2 bay leaves
1 pinch saffron threads
2 tablespoons rosemary
1 onion, chopped
2 red bell peppers, chopped
6 cups chicken broth
2 lemons, juiced and zested
1 bunch flat leaf parsley, chopped
2 cups uncooked short grain rice
1 cup frozen peas
Preparation:
1. Cut the chicken thighs into 2 inch pieces, and remove fat but set aside.
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2. Render the chicken fat in olive oil, and remove the residue.
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3. Add the rendered fat and olive oil to the chicken pieces in the bowl, and add paprika, oregano, rosemary, salt, pepper, and marinate for 2 hours, or overnight.
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4. In a large flat paella pan, or large cooking pan, add 2 tablespoons of olive oil, and heat until glistening.
5. Add the garlic, uncooked rice, and stir to coat the rice with oil.
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6. Add saffron threads, bay leaf, parsley, chicken stock, and lemon juice/zest. Stir well and reduce heat to simmer, and cook covered for 20 minutes.
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7. In a separate pan, heat 2 tablespoons of olive oil, and cook the chicken. Add the onions and cook until translucent. Add bell peppers and pork chorizo, and cook until the pork is browned.
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8. Add the meat to the cooked rice, and stir to combine.
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9. Add salt and pepper to taste.
Serve with a spritz of lemon juice over the dish prior to serving.Makes 8 to 10 servings.
Excerpt From
The Cookbook You Never Wanted: An Allergy Free Cookbook
Luci Chen Yang, MD
https://books.apple.com/us/book/the-cookbook-you-never-wanted-an-allergy-free-cookbook/id6469195817
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