Featured Recipe
Smoky Chicken Seafood Paella
By Kate
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A hearty skillet paella blending smoky paprika and citrusy lemon with chicken thighs, chorizo, squid rings, shrimp, and mussels. Artichoke hearts and peas bring earthiness and pop. Short grain rice cooked in rich broth infused with tomato paste and saffron threads. The dish relies on controlled simmering and minimal stirring for perfect socarrat. Stepwise layering of proteins ensures balanced textures and flavors. Wine adds acidity, while slow resting under foil finishes cooking gently. Easily adaptable with turkey or duck in place of chicken. Saffron optional but recommended for color and subtle aroma. Ideal for 8 servings.
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Prep:
50 min
Cook:
Total:
Serves:
8 servings
paella
seafood
chicken
saffron
dinner
Introduction
Midway in the kitchen chaos, the smell of saffron and smoke pulls attention. The crackle of chicken hitting hot oil sets the stage, layered with the wet hiss as wine hits pan. Rice beads soaking up savory broth. Artichokes chunk the texture, dots of green peas deliver surprise pops in mouth. A paella isn’t just tossed ingredients; it’s timing, listening close to sounds, feeling the shift from liquid mush to tender grains with a crust forming beneath. No rush here, but don’t slack either. Each element prepped in tune, protein balanced, moving in stages so everything finishes simultaneously. The gentle rest under foil lets flavors settle—not steam to soggy. Folding in lemon brightens, cutting through richness. A subtle nod to old kitchens where wood fire lingered in air. If you pay attention to signs, not the clock alone, you get rewarded.
Ingredients
About the ingredients
Broth choice impacts depth; a rich homemade simmered chicken or vegetable broth with some body improves outcomes versus store-bought thin stock. Tomato paste gives acidity and body, don’t swap with canned tomatoes; too watery. Smoked paprika can be subbed with regular but lose smoky dimension—opt for chipotle powder for heat. Artichoke hearts bring subtle earthiness and texture contrast not offered by other veggies; canned artichokes could work but drain well. Chicken thighs stay moist, avoid breast cuts which dry out. Squid bodies sliced into rings allow quick even cooking; tentacles toughen so remove. Chorizo adds fat and spice; adjust type by preference—mild for subtle, hot if daring. White wine introduces acidity and aroma; dry varieties only. Mussels need cleaning, and any closed after cooking toss, avoid off flavors. Peas add color and a burst of freshness. Lemon wedges essential to brighten final dish. Olive oil provides richness and high-heat capacity—don’t skimp as flavor base comes from browned bits. Rice must be short grain or paella-specific, using long grain or risotto rice neither absorbs properly nor yields correct texture.
Method
Technique Tips
Start broth simmer first—the base flavors steep while you prep the proteins and veggies. High heat for quick browning chicken - golden crust locks in juices, imparts Maillard richness for deep flavor. Don’t overcrowd pan or chicken steams instead of browns. Sweat aromatics until translucent, never browned or bitter. Add bell pepper, squid, and chorizo for quick sweat; squid cooks fast and toughens if overdone—add at this stage to layer flavors but avoid rubberiness. Incorporate rice early so each grain is coated with fat and warmed, improves texture later. Wine deglazes pan and adds aromatic lift, cook down to concentrate. Add hot broth gradually to avoid shocking temperature—helps rice cook evenly. Leave undisturbed during simmer to create socarrat, the prized crust at bottom. Timing here is crucial; too long or stirred ruins crust or mushes rice. Add seafood late: shrimp and mussels cook quickly and error on overcooked is rubbery, undercooked unsafe. Cover with foil loose to retain heat and steam peas delicately without condensation dripping onto rice. Final squeeze of lemon acid cuts richness and ties all flavors. If liquid remains when time’s up, drain gently and rest off heat to avoid soggy finish. Remember that visual doneness—plump rice grains, opaque shrimp, open mussels—beats timer rigidity.
Chef's Notes
- 💡 Use homemade broth for depth. Store-bought can be thin. Skim off fat if too rich but keep flavor strong, balanced taste matters. Also, stay wary of plain ol' canned tomatoes; they add too much liquid.
- 💡 Controlling heat crucial for browning chicken—instead, steam ruins textures. Ensure pan isn’t crowded; gives crisp edges. Quality olive oil, high smoke point, essential for the right flavor base.
- 💡 Rice selection matters—a wrong grain means disaster. Must be short grain or paella-specific. Long grain can ruin textures. Don’t skip on stirring less during simmer for socarrat; the crunch is gold.
- 💡 Mussels can be finicky. Clean thoroughly. Toss any that remain closed after cooking; they’re no good anymore. Shrimp? They cook quick—keep an eye; when they curl up, they’re done.
- 💡 End the dish with a squeeze of lemon. It brightens. Contrast richness beautifully; really ties the dish together. But don’t go overboard—balance is key.
