Seafood-and-Chicken Paella with Chorizo

Name: Seafood-and-Chicken Paella with Chorizo
Cook time: 45 min
Yield: 6
Ingredients: 4 ounces fresh chorizo, casings removed; 1 small onion, thinly sliced; 1 garlic clove, thinly sliced; 1/2 cup canned diced tomatoes; 1 cup arborio rice; Pinch of saffron threads dissolved in 2 tablespoons of water; 1 1/2 cups water; Salt and freshly ground pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 pound large shrimp, shelled and deveined; 1/4 cup dry white wine; 1 tablespoon fresh lemon juice; 1/2 pound mussels, scrubbed and debearded; 1/2 pound cockles, scrubbed and rinsed; 1 1/2 cups cooked chicken, preferably dark meat (8 ounces); 2 tablespoons chopped flat-leaf parsley; 1 scallion, thinly sliced

Seafood-and-Chicken Paella with Chorizo was pinched from <a href="http://www.foodandwine.com/recipes/seafood-and-chicken-paella-with-chorizo" target="_blank">www.foodandwine.com.</a>

"At her restaurant, Brasa, pork-loving chef Tamara Murphy makes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sautéing the shrimp and steaming the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps the seafood moist and delicious...."

INGREDIENTS

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4 ounces fresh chorizo, casings removed

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1 small onion, thinly sliced

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1 garlic clove, thinly sliced

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1/2 cup canned diced tomatoes

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1 cup arborio rice

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Pinch of saffron threads dissolved in 2 tablespoons of water

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1 1/2 cups water

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Salt and freshly ground pepper

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1/4 cup plus 1 tablespoon extra-virgin olive oil

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1 pound large shrimp, shelled and deveined

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1/4 cup dry white wine

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1 tablespoon fresh lemon juice

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1/2 pound mussels, scrubbed and debearded

•

1/2 pound cockles, scrubbed and rinsed

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1 1/2 cups cooked chicken, preferably dark meat (8 ounces)

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2 tablespoons chopped flat-leaf parsley

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1 scallion, thinly sliced

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