Chicken and Sausage Paella

By rdgplus3

Kathryn Joel

Ingredients

• Marinade
• 4 tsp dry white wine
• 4 tbsp EVOO
• 2 tsp ground cumin
• 2 tbsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• 2 bay leaves crumbled
• 1 tsp chili flakes
• Handful flat-leaf parsley, chopped
• Juice of 1 lemon
• 8 cloves garlic, crushed
• 2 tsp sweet paprika
• Sea salt and freshly ground black pepper
• 6 chicken thighs and or drumsticks
• 6 cups chicken stock
• Large pinch of saffron
• 4-6 Spanish chorizo sausage
• 4 tbsp EVOO
• 1 onion finely chopped
• 2 green peppers, finely chopped
• 6 cloves of garlic, crushed
• 1 bay leaf
• 1 tomato, finely chopped
• Small handful parsley, chopped
• 1/2 c dry white wine
• 3 cups paella rice
• 1/4 c fresh or frozen peas or chopped asparagus

Preparation

Step 1

Mix together the marinade ingredients (white wine through S&P), then marinade the chicken for at least 1 hour, leaving it at room temperature for an hour before starting to cook.
Remove chicken from marinade, reserving marinade
Preheat oven to 450oF (Convection)
Combine the reserved marinade with the chicken stock and add the saffron; heat until almost boiling.
Heat the olive oil in the paella pan over a medium-high heat then sauté the sliced chorizo until nicely browned and cooked through.
Remove the chorizo from the pan and set aside.
Season then chicken with salt and sauté the chicken in the paella pan until golden and partially cooked.
Remove the chicken and set aside.
Sauté the onions and peppers until slightly softened.
Add the garlic and the bay leave and sauté for a couple of minutes.
Add the tomato and parsley and cook for a couple of minutes.
Deglaze with ½ c dry white wine
Add the rice and stir together
Pour in the hot stock, bring to a boil, then add the chicken and the chorizo and the peas or asparagus.
Season to taste and continue boiling, stirring and rotating the pan occasionally until the rice is no longer soupy but has enough liquid to cook the rice about 5 -10 minutes.
Remove the bay leaf and then press the chicken into the rice and place in the oven* uncovered for 10-15 minutes. Add more stock if the rice is not cooked yet.
Remove from the oven, cover with foil and rest for 5-10 minutes before serving.
Option – add clams, mussels or shrimp to the pan prior to putting it in the oven*