Seafood Paella with Chicken

This week I propose to you a traditional spanish recipe of Paella. Let me introduce to you the Paella recipe as well as Food & Wine Pairing tips.

Time: 1h

Ingredients: (for 6 people)

• 450 g (15,87 oz) rice for paella
• 80 g (2,82 oz)of peas
• 1 red pepper
• 1 yellow pepper
• 12 prawns 40/60
• 300 g (10,58 oz)of calamari or squid
• 6 large Spanish mussels (big mussels)
• 150 g (5,30 oz) of mussels
• 150 g (5,30 oz) of clams or ‘palourdes clams’
• 12 dog cockle
• 12 fresh Norway Lobsters (langoustines)
• 2 cloves of garlic
• 1 white onion
• 1 shallot
• 1 chorizo
• 1 chicken flavor Bouillon
• 1 vegetable Bouillon
• 6 chicken thighs
• 15 cl (5 fl. oz.)dry white wine
• 10 g (0,35 oz) of Paprika
• olive oil
• Salt and pepper
• 1 half teaspoon saffron
• 2 pinches of Espelette pepper
• 5 g (0,17 oz) of Paprika
• Parsley with garlic (persillade)

preparation:

1. Peel and chop the onion, the garlic and the shallot
2. Clean the peppers and cut into cubes
3. Clean seafood
4. Put the mussels, cockles, clams and dog cockles to open in a large pot with a pinch of sea salt and 10 cl (3,33 fl. oz.) of water.
5. Filter and recover 15 cl (5 fl. oz.) of cooking juice
6. For each Spanish mussels and dog cockles remove a shell (for keep juste one per seafood)
7. Clean the squid, cut into slices and sauté in a pan with the persillade and olive oil. (Keep the tentacles)
8. Sauté shrimp in a pan with persillade and olive oil
9. Cut the chorizo ​​into slices
10. Boil 1L of water with the chicken bouillon
11. Sauté onions / garlic / shallot / peppers in a Paella dish with a teaspoon of olive oil
12. Add the rice in the Paella dish with the white wine and 2/3 of chicken bouillon. Cook for 10 minutes
13. Add the rest of the chicken bouillon with 15cl (5 fl. oz.) of the cooking juice (from mussels, cockles, clams and dog cockles), paprika, Espelette pepper and saffron. Cook for 2 minutes (the Bouillon water should be absorbed by the rice)
14. Put the chicken thighs in a baking dish wish salt and olive oil. Bake in oven at 180°C.
15. Boil 2L of water with the vegetable bouillon, salt and pepper. Boil for 5 minutes and add the Norway Lobsters (langoustines) for 3 minutes
16. Put all ingredients (except chicken and norway lobsters) in the Paella dish with a drizzle of olive oil. Stir well and cook for 2 minutes
17. Once cooked remove the chicken from the oven
18. Put norway lobsters and chicken on the paella
19. Continue to cook, covered, for 2 minutes
20. Enjoy your meal! Bon appétit!

Side Food and Wine Pairings : What to drink with a seafood paella ?

• Pessac Léognan – Bordeaux (white)
• Fourchaume Chablis 1er Cru – Burgundy (white)
• Vouvray – Loire (white)
• Pouilly-Fuissé – Burgundy (white)
• Ajaccio – Corsica (white)
• Bandol – Provence (white)
• Lirac – Rhône (White)
• Côtes du Ventoux – Rhône (White)
• Bordeaux – Bordeaux (white)
• Sancerre – Loire (white)
• Saint-Chinian – Languedoc Roussillon (white)
• Languedoc La Clape – Languedoc Roussillon (white)
• Macon Azé – Burgundy (white)
• Entre-deux-mers – Bordeaux (white)
• Graves – Bordeaux (white)
• Pinot Blanc d’Alsace – Alsace (white)
• Cassis – Provence (white)
• Côtes de Millau – South West of France (white)
• Jurançon sec – South West of France (dry white wine)
• Irouleguy – South West of France (white)
• Bourgogne Aligoté – Burgundy (white)
• Coteaux du Languedoc – Languedoc Roussillon (white)
• Pinot Blanc from the Russian Valley (Sonoma) – California, USA (white)
• Sauvignon Blanc from Sonoma – California, USA (white)
• Sauvignon Blanc from Napa Valley – California, USA (white)
• Sauvignon blanc from Marlborough – New Zealand (white)
• Chenin Blanc from Clarksburg – California, USA (white)
• Montsant – Catalonia, Spain (white)
• Veneto – Veneto, Italy (white)
• Bandol Rosé – Provence (rosé)
• Collioure – Languedoc Roussillon (rosé)
• Corbières – Languedoc Roussillon (rosé)
• Fronton – Languedoc Roussillon (rosé)
• Côtes de Provence Sainte-Victoire – Provence (rosé)