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Chicken, Chorizo, and Saffron Paella with Olives, Red Peppers, and a Hazelnut Picada

Yield: 14 portions

Chicken Paella

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Ingredients Amounts
Hazelnut picada  
Saffron 1 pinch
Garlic cloves, minced 2 ea.
Parsley, minced 1 Tbsp.
Water 2 Tbsp.
Salt to taste
Hazelnuts 30 ea.
Lemon juice 1 tsp.
Extra virgin olive oil to taste
   
Extra virgin olive oil ¼ cup
Chorizo sausage, cut into ¼" slices ½ lbs
Red onion, small diced 1 cup
Garlic, minced 2 Tbsp.
Chicken, sautéed and diced 2 lb.
Tomato paste 2 Tbsp.
Bay leaves 3 ea.
Fresh rosemary, chopped 1 Tbsp.
Fresh sage, chopped 1 Tbsp.
Salt 2 tsp.
Black pepper, freshly ground 2 tsp.
Saffron threads 1 tsp.
Crushed red pepper ¼ tsp.
Roasted red peppers, julienned 1 cup
Chicken broth 6 cups
U.S. medium-grain rice 3 cups
Tomato, medium diced 4 cups
Lemon wedges for garnish
Manzanilla olives for garnish

Method

  1. For the picada: Grind the saffron, garlic, parsley, water, salt, and hazelnuts together in a mortar. Add the lemon juice and olive oil. Reserve.
  2. For the paella: Preheat oven to 350°F.
  3. In a large paella pan over medium, heat olive oil. Add chorizo sausage and sauté until brown.
  4. Add the onion and garlic and sauté until the onion is translucent.
  5. Add the chicken, tomato paste, bay leaves, rosemary, sage, salt, pepper, saffron, crushed red pepper, and roasted red peppers; stir well and continue to sauté for a minute or two.
  6. Add the chicken broth and stir to combine.
  7. Sprinkle the uncooked rice and diced tomatoes over the mixture and stir to combine. Raise the heat to medium-high until the mixture boils.
  8. Place paella pan in oven and bake for 45 minutes.
  9. Remove bay leaves and fluff paella with a fork, then bake for an additional 10 minutes, or until rice is cooked and mixture seems dry. Let the paella stand for 5 minutes.
  10. Serve the paella in bowls. Top with the picada and garnish with the lemon wedges and Manzanilla olives.

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