NEW YORK (WLNY) — Celeb caterer Andrea Correale joined us on The Couch to show us how to make the perfect party paella with chicken, shrimp and chorizo.
WLNY EXTRAS: Cooking On The Couch: Chicken Pot Pie
3 chicken breasts, cut into pieces (skin on) and marinated in spice mixture (see below)
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
1 yellow bell pepper, julienned
2 cups Spanish rice
1 generous pinch saffron threads
4 1/2 cups warm stock or water
1 pound jumbo shrimp
1/2 cup sweet peas, frozen and thawed
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Combine ingredients in a small bowl.
Rub the spice mixture all over the chicken; marinate for 1 hour, covered.
After marinating the chicken for 1 hour, heat the oil in a paella pan or wide skillet and brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown. Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan, using the same pan, sauté the garlic, onion, tomatoes and bell peppers and cook until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Add the rice, stirring to coat the grains. Then, add the stock and saffron and simmer for 15-20 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shrimp and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente, about 10 minutes. Scatter the peas on top and continue to cook until the liquid is absorbed. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges.