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Chicken, Chorizo And Clam Paella 1999-05-01
May 1, 1999
6 Min Read
Yield: 12 servings
2 small chickens (approx. 2 lbs. each)
2⁄3 cup Spanish olive oil, plus more as needed
1 lb. chorizo sausage, cut into 1⁄4-inch slices
2 cups diced onion
1 cup diced sweet red pepper
1 tsp. crushed, dried red chili pepper
11⁄2 cups peeled, seeded and chopped tomato
2 Tbsps. freshly chopped garlic
1 Tbsp. Spanish paprika
6 cups short grain rice, such as Spanish Valencia
or Italian Arborio
1⁄2 tsp. saffron threads
1⁄4 cup freshly chopped parsley
1 cup fresh or frozen (thawed) peas
1 cup fresh or frozen (thawed) lima beans
11 cups very flavorful broth, boiling
Salt and freshly ground pepper as needed to taste
24 littleneck clams, scrubbed well
Sweet red pepper julienne, for garnish
Thin slices of lemon, for garnish
1. Cut each chicken into 12 pieces. Remove wings from breast; remove wing tips and discard. Cut remaining
wing parts into 2 pieces. Cut breast in 4 equal pieces. Separate drumsticks from thighs. Dry all pieces well (see step-by-step A-C).
2. Heat olive oil in large sauté pan over medium-high heat. Add chicken pieces to pan (in batches if necessary
to not crowd pan) and brown well on all sides. Remove the chicken to a plate and add the chorizo to pan; brown well on both sides, remove to a plate (see step-by-step D). *
3. Add onion to pan (and more olive oil, if needed); sauté until translucent. Add diced sweet red pepper, chili pepper, tomato, garlic and paprika; sauté until red pepper is tender.
4. Add rice to pan and cook, stirring often, about 5 minutes until rice is glossy (step-by-step E).
5. Add saffron, parsley, peas, limas and browned chorizo to pan; stir to combine.
6. Transfer ingredients to a full 2-inch hotel pan and pour in boiling hot stock. Season with salt and freshly ground pepper to taste (step-by step F)
7. Bury chicken pieces into rice. Place uncovered into a preheated 400°F oven for 10 minutes.
8. Remove and press clams about halfway into rice in a decorative pattern, making sure the side that will open when cooked is facing upwards. Add julienned sweet red pepper garnish in a decorative pattern. Return to oven for another 10 minutes or until clams are open and rice is still a touch al dente (step-by-step G).
9. Allow to rest in a warm place covered with a dry towel for 10 minutes before garnishing with lemon slices and serving (step-by-step H).
* To lighten the dish, Chef Pothier suggests removing the sausage
and cutting down on the olive oil, using just enough in the pan to brown the chicken.
Calories 900 (38% from fat ); Fatat 38g (sat. 11g); Protein 44g;
Carbohydratesdrates 91g; Sodium 580mg; Cholesterol 120mg; Fiber 6g
A. Using a sharp knife, cut up a whole chicken into 12 pieces (these will include: 2 legs, 2 thighs, 4 wing pieces, 4 breast pieces). First remove whole legs from body, then separate thigh from leg. |
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B. After separating the wings from the breast, remove the wing tips and discard. Cut the remaining wing parts into 2 pieces each. |
C. Separate breast portion from back (save back for stock or other use), then split breast at the breastbone. Cut each half breast into two equal pieces, resulting in a total of four pieces of breast meat. |
D. To brown chicken: heat olive oil in large sauté pan over medium-high heat. Add chicken pieces in batches if necessary, so as not to crowd the pan. Cook until chicken achieves a rich, well-browned appearance. Remove and set aside to keep warm. Brown the chorizo slices in the same manner and remove. |
E. Sauté onion in the pan until it is translucent; add sweet red pepper, chili pepper, tomato, garlic and paprika and cook until pepper is tender. Then add the rice and cook, stirring often, about 5 minutes, until it attains a “glossy” appearance, as shown. Stir in saffron, parsley, peas, limas and browned chorizo. |
F. Transfer ingredients to a full 2-inch hotel pan and pour in boiling stock. Having the stock boiling prior to pouring it into the pan, and keeping all other ingredients hot, prevents the oven temperature from dipping when the pan is placed inside. Bury the chicken pieces into the rice and place the pan in the 400°F oven for 10 minutes. |
G. Remove pan and press clams into the rice in a decorative pattern, making sure that the side that will open when cooked is facing upwards. Add julienned red peppers and return to oven for another 10 minutes. |
H. When clams are opened and rice is still slightly al dente, set pan in a warm place and cover with a dry, clean towel for 10 minutes before garnishing with lemon slices and serving |
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