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LaShawna’s Americano Mixed Paella

Not your traditional basic Spanish paella, because there are a few unconventional ingredients.  This one has a little bit of a  mixture that can appeal to several palates.

Course Main Course
Cuisine Mediterranean
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Lashawna Moxley

Ingredients

  • 4 boneless skinless chicken thighs cut into 1” cubes
  • 2 tsp Paprika
  • 1 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp Black pepper
  • •
  • 8 Tbsp Extra Virgin Olive Oil
  • 2 links Spanich Style Chorizo Sausage ¼” sliced
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 1 9 oz cube Red Spoon Crushed tomatoes with garlic
  • 5 cloves garlic cloves minced
  • 1 tsp thread Saffron
  • 1 Tbsp Anchovy Paste
  • 1 tsp sea salt
  • •
  • 2 cups Bomba or Abboria Rice
  • 5 cups chicken broth
  • ½ cup white wine
  • •
  • 3 in calamari tubes cut rings
  • 15 large shrimp
  • 15 mussels or clams
  • ¼ cup frozen green peas
  • 7 oz baby artichoke Hearts drained
  • 3 oz Manzanilla Olives stuffed with pimentos
  • 2 in whole Roasted Piquillo Peppers cut in strips
  • Lemons wedges

Instructions

  1. Add 1 Tbsp olive oil, the Paprika, salt and pepper to cubed chicken and let rest for a least 1 hour. This can be setting while you prep other ingredients.
  2. In at least a 15” paella pan or oven safe pan, add 2 Tbsp of olive oil to very hot pan and brown chicken and chorizo. Add calamari for about 2 minutes. Remove from pan and set aside. Add remaining oil and cook onions till translucent. Add peppers and garlic to cook for a few more minutes. Add tomatoes, anchovy paste, saffron plus reaming salt and pepper and cook till bubbling.
  3. Pour in the rice and stir till coated with tomato sofrito. Add chicken, chorizo and calamari back to the pan. Pour wine and chicken broth in pan. Distribute rice mixture evenly in the pan and do not stir again. Evenly place artichokes peas and olives.
  4. Simmer for about 15 minutes, then arrange the shrimp and shellfish evenly on top. Simmer for another 15 minutes or all the broth has been absorbed. Test rice for doneness and add a little more broth and time if not done, but still do not stir. You want the bottom layer to get that crusty brown goodness.
  5. Remove from heat, gently cover with foil and let sit for another 10 minutes. Garnish with piquillo peppers and lemon wedges.

Recipe Notes

Tips:

This is best done on a gas grill, outdoor propane burner or open campfire with a grate.

The last 15 minutes can also be done, lightly covered with the foil, in a 350 degree oven.

Make your own with different fish, chicken parts or veggies to your own liking.

Serve with garlic aioli and crusty bread.