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Summer Recipe - Paella

A one pan meal with lots of flavour!



Paella - one of my ABSOLUTE favourite meals. It's so delicious, and is easy to make, and looks impressive. My father-in-law is an amazing cook, and this is his recipe. He rarely writes his recipes down, so it was a big surprise to me when one year for my birthday, he bought me a paella pan and gave me the recipe. I was so excited!! Now it's one of our go-to meals when we are having people over. I hope you enjoy it as much as I do!!


Ingredients

  • 2 chorizo sausages (cut into 1/4 inch thick slices)

  • 8 chicken thighs (or as many as you think will fit into the pan) (seasoning recipe provided below)

  • 2 cups of raw and peeled shrimp (we don't put them in because I don't like shrimp, but its up to you)

  • 12 mussels (or as many as you like) (again, I don't put them in because I don't like mussels)

  • 1/2 tsp of chopped garlic (or more if you want - I love garlic so I add a little extra)

  • 4 diced plum tomatoes

  • 1/2 diced red pepper

  • 1/2 diced green pepper

  • 1 large diced onion

  • 2 cups of parboiled rice

  • 3 1/2 cups chicken stock

  • Parsley (handful - chopped)

Directions

  1. In a cast iron pan, on the stove, heat a little olive oil

  2. Brown the chorizo sausage, when done, remove them from the pan and set aside

  3. Cook chicken thighs until skin is crunchy and brown (chicken won't be cooked through), remove them from the pan, and set aside.

  4. Add the garlic, peppers, and onion to the pan, cook to slightly soften

  5. Add the rice and coat with oil already in the pan, then add the tomatoes

  6. Add chicken stock and stir

  7. Place the browned chicken thighs and sausage pieces on top

  8. Salt and pepper to taste

  9. Put in the oven at 350, uncovered for 45-60 minutes. You can also put this on the barbecue - we turn on half the burners, and place the pan on the side that doesn't have burners on - and try and maintain a temperature of about 400 or so)

  10. 10-15 minutes before it is done, add the uncooked shrimp and mussels.

  11. It's done when the liquid is gone and the mussels are open (or check the rice to ensure it's just right)

  12. Sprinkle the parsley on top and provide lemons for your guests to squeeze over their plate, if you would like.


Chicken seasoning recipe

Mix the items below together to create the seasoning for the chicken. We sprinkle this mixture over both sides of the chicken.

  • 1 1/2 tsp garlic powder

  • 1 tsp cayenne pepper

  • 1 tsp red pepper flakes

  • 5 tsp salt

  • 1 tsp black pepper

  • 4 tsp thyme

  • 4 tsp paprika

  • 1 tsp celery salt

  • 2 tsp onion powder



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