I have to admit this is not my mum's recipe, as I was inspired by Paellarecipes.top and its variant of the paella recipe with chorizo, shrimps and chicken. This paella is addressed to non-traditional people, if you belong to this group, you should know that this ingredient gives paella, in addition to a more reddish tone, a more intense flavor.
I would love to show you all the variants that exist of this dish so rich and, although it is not a traditional paella, we must bear in mind that there is no universal recipe for paella, but depends on where you go.
Ingredients
600 gr. of rice.
2 cloves of garlic.
125 gr. of peas.
1 red bell pepper
Olive oil.
1 spoonful of salt.
1 spoonful of colorant.
Saffron. (justa bit)
280 gr. of chorizo.
1200g chicken broth.
Moisturize the dried tomatoes in oil and rosemary, this step is best done from the night before.
Chop the onion and the clove of garlic very small.
Peel and dice the dried tomatoes
Split and cherry tomatoes in half
Cut into chorizo strips or cubes, to your liking.
Clean the artichokes removing all the hard leaves, let's leave only the heart. Split them in eighths and put them in water with parsley to preserve their color.
Elaboration:
Preheat the oven to 180ºC.
The first step is in a frying pan with a little oil to sauté the artichokes to alive fire that take a little of color. Remove and reserve
We will continue preparing a sofrito of onion and the clove of garlic, we will poach it until this transparent.
Add the tomatoes (fresh and dry or) mix well and let cook for five minutes.
Incorporate the chorizo we want to brown a little and release all its essence.
We add the rice we move it well so that it is soaked with all the flavors that we have in the paella.
Cover with the broth, two measures by one of rice. Keep the broth hot so you can use it if the rice is too dry.
Let it cook for 5/6 minutes on a merry fire, add the artichokes and the parsley and mix it together.
We put in the oven for 10/11, the cooking of the rice separate in total between 15/18 minutes, it is best to take it out of the oven xvi minutes and let it rest two minutes to finish cooking with the residual heat.
Serve immediately.
I would love to show you all the variants that exist of this dish so rich and, although it is not a traditional paella, we must bear in mind that there is no universal recipe for paella, but depends on where you go.
Ingredients
600 gr. of rice.
2 cloves of garlic.
125 gr. of peas.
1 red bell pepper
Olive oil.
1 spoonful of salt.
1 spoonful of colorant.
Saffron. (justa bit)
280 gr. of chorizo.
1200g chicken broth.
Moisturize the dried tomatoes in oil and rosemary, this step is best done from the night before.
Chop the onion and the clove of garlic very small.
Peel and dice the dried tomatoes
Split and cherry tomatoes in half
Cut into chorizo strips or cubes, to your liking.
Clean the artichokes removing all the hard leaves, let's leave only the heart. Split them in eighths and put them in water with parsley to preserve their color.
Elaboration:
Preheat the oven to 180ºC.
The first step is in a frying pan with a little oil to sauté the artichokes to alive fire that take a little of color. Remove and reserve
We will continue preparing a sofrito of onion and the clove of garlic, we will poach it until this transparent.
Add the tomatoes (fresh and dry or) mix well and let cook for five minutes.
Incorporate the chorizo we want to brown a little and release all its essence.
We add the rice we move it well so that it is soaked with all the flavors that we have in the paella.
Cover with the broth, two measures by one of rice. Keep the broth hot so you can use it if the rice is too dry.
Let it cook for 5/6 minutes on a merry fire, add the artichokes and the parsley and mix it together.
We put in the oven for 10/11, the cooking of the rice separate in total between 15/18 minutes, it is best to take it out of the oven xvi minutes and let it rest two minutes to finish cooking with the residual heat.
Serve immediately.
This isn't an authentic paella. But it is a simple, delicious paella.
When I first made paella, I was so concerned about authenticity that I ordered paella rice from Amazon because I couldn't find it in the store. But I don't want you to have to do that.
Honestly, I wanted to bring something out that would be pretty easy to grab and go to the store. While this may mean it's not the most authentic paella recipe out there, it comes pretty close and it's pretty damn delicious.
Why isn't this chicken and chorizo paella real?
Here are some really great information from Saveur about what makes an authentic paella.
Authentic paella is:
- Cooked in a large, flat, flat pan of carbon steel or enamelled steel - a single-purpose cooking utensil used exclusively for the production of paella. The word paella actually means "pan", so the dish is named after the cookware itself.
- Made from a short grain Spanish rice such as bomb or Calasparra rice.
- apparently never prepared with chorizo.
- Cooked over a fireplace or open flame, on a grill or over several stove burners (due to the large pan with a diameter of 17-18″ for four persons).
- Extra tasty by the evolving Socarrat, the crispy, almost caramelised rice pieces that form on the bottom of the paella pan.
DIFFERENTIATE BETWEEN CHORIZO AND LONGANIZA IBÉRICA (Sausage)
In some places in Spain, Iberian longaniza is called "vuelta", since one of the customs for keeping this sausage is to fold the longaniza to join the two ends and tie it like this.
Iberian longaniza can be eaten raw after being cured or if it is made in a short time, it can be fried. Today we want to help you to differentiate two typical products of our gastronomy: longaniza and chorizo.
WHAT'S A SAUSAGE?
The most common thing is to confuse sausage with sausage, but be careful, it is not the same. Both chorizo and longaniza are sausages of Spanish origin and are prepared from pork meat seasoned with spices; however, there are four notable differences that affect their flavour and appearance:
The pork with which it is prepared. In order to make the chorizo, ground meat is used, while for the longaniza a mixture of pieces of different parts of the pork is used.
The presentation of this product is the classic image of the Spanish sausage that is known beyond our borders. The main difference with chorizo is that the latter is thicker. In some areas of the country, such as Aragon, the two ends of the sausage come together and that is why in this region it is known as 'vuelta'.
The colour of each of the two sausages also helps to differentiate it. In order to know the difference between chorizo and longaniza and to be able to distinguish them with the naked eye you only have to pay attention to this because the chorizo has a reddish colour while the longaniza has a more garnet tone. This is due to the spices that are used in the preparation of both, having in the case of the chorizo an important protagonism the red paprika. However, there is also white longaniza, in which this condiment is dispensed with.
The dishes in which both chorizo and longaniza are used are of Spanish origin but they are not prepared in the same way in all corners of the country. For example, Alicante sausage has nothing to do with Asturian sausage and the same applies to Canary Islands chorizo and chorizo from Pamplona or Extremadura. Depending on the area of Spain in which we find ourselves, these ingredients will be integrated in some dishes or others but undoubtedly the chorizo is the protagonist of the lentils with chorizo and the fabada asturiana, dishes in which the sausage has no room. The latter, for its part, is essential in Alicante for example to prepare gachamiga and with it can also be made sausages to wine.