Seafood Paella with Shrimp, Spicy Chorizo, Mussels & Chicken

A dear friend of ours asked us to put up a recipe for Paella that wasn’t an all day affair. This recipe is from a Cuban-Creole restaurant we used to frequent years ago that we turned into our own and serve up every now and then. Go easy on the saffron, a lot of people like to think because it is so expensive that they should add more to the dish because they have it, that will only result in an overpowering flavor and a waste of your money.

Enjoy this over the weekend before the warm days are gone.

(Click Read More for the Entire Recipe)

 Ingredients

½ cup olive oil, divided

16 chicken thighs

3 TBS Supreme Plate Seasoning, (recipe follows)

2 ½ tsp Kosher salt, divided

2 lbs chorizo sausage, diced into ¼ half moons

1 medium onion, chopped

2 cups small diced red bell peppers

2 cups small diced green bell peppers

4 TBS minced garlic

2 tsp saffron threads

2 quarts chicken stock

4 cups medium-grain rice

2 lbs jumbo shrimp (shell on, backs split)

1 lb mussels

10 oz or 2 1/3 cups frozen green peas, thawed

Chopped Cilantro (Garnish)

Directions:

Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil.

Season the chicken with 2 tablespoons of  and 2 teaspoons of salt.

Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side.

Remove the chicken from the pan and set aside.

Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes.

Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes.

Add the garlic and saffron to the pan and return the chicken to the pan as well.

Pour the stock in the pan and bring to a boil.

Reduce the heat to medium and cook the chicken for 10 minutes.

Add the rice to the pan and carefully stir to incorporate.

Continue to cook the rice for 15 minutes.

Season the shrimp with the remaining Supreme Plate Seasoning and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice.

Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes.

Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more.

Garnish with Cilantro and serve while hot.

Supreme Plate Seasoning:

2 1/2 TBS             Paprika

2 TBS                   Kosher Salt

2 TBS                   Garlic Powder

1 TBS                    Black Pepper

1 TBS                    Onion Powder

1 TBS                    Cayenne Pepper

1 TBS                    Dried Oregano

1 TBS                    Dried Thyme

¼ TBS                  Brown Sugar

1 tsp                      Dark Chili Powder

Combine all ingredients thoroughly. 

Cover tightly and store at room temp this will stay good for 6 months.