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Kitchen Window’s Chicken Chorizo Paella

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  • recipe image cover
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  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
  • recipe image cover
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Description

Chicken Chorizo Paella

This recipe is taken from Kitchen Window in Uptown Minneapolis. We love this recipe so much that we make it for friends and family all the time. There’s not better dinner night than pairing up this spicy paella with some crips Spanish wines from South Lyndale Liquors.

Salud!

Nutritions

Ingredients

1/2 cup reserved olive oil from Orto Cori Grilled Artichokes in Oil
1/2 cup extra virgin olive oil
2 cups onion, medium diced
5 cloves garlic, minced
4 ounces Palacios Hot Chorizo (dry cured), thinly sliced
1 28 ounce can whole pomodor tomatoes (Italian plum), lightly crushed
2 1/2 cups Matiz – Bomba Rice
5 cups chicken stock (+ 2 cups on reserve)
1 teaspoon pimenton (hot pimenton, sweet pimenton or mixed)
1 teaspoon turmeric
¼ teaspoon saffron
¼ teaspoon oregano, dried
Salt & pepper to taste
1 pound lightly grilled chicken thigh, diced
1 red bell pepper, julienned
1 cup leeks, cross cut in coins (approx. 1 medium)
1 cup sugar snap peas
1 jar Orto Cori Grilled Artichokes in Oil, drained and quartered
1/2 cup Marcona Almonds (fried & salted), halved
* Click to ingredient to choose one

Directions

1
This recipe can be prepared in your paella pan, on your cooktop or grill.
2
Add turmeric, saffron, pimenton, oregano, salt and pepper to your stock and set aside.
3
Heat the oil in a seasoned, 8 person paella pan over medium heat.
4
Add the onion and sauté until transparent but not brown.
5
Add the garlic and cook until softened but not brown.
6
Add the chorizo and cook for about 5 minutes.
7
Add the rice and sauté for 5 minutes.
8
Add the tomatoes.
9
Pour in the stock that has been combined with your dry seasonings. Turn heat to high.
10
Stir once, but DO NOT STIR any more. This is critical to build up the signature crust. If grilling, close the lid to your grill. As soon as the crust starts to form, reduce the heat to medium. Scrape and turn over your paella. Crust your paella 1-7 times.
11
Add the remaining ingredients. Stir lightly into the surface. Avoid scraping the bottom of the pan and disturbing the crust.
12
Cook for 5 minutes or until the liquid has been absorbed, the chicken is cooked through and the rice is tender. Add additional stock if necessary.
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