French-style Paella

Golden rice exhaling saffron and grilled chorizo. The grains are infused with juices from the shellfish and poultry, offering a firm yet melting texture.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1231
• Protein: 81 g
• Carbs: 94 g
• Fat: 62 g

Ingredients

• 400 g Parboiled white rice ( raw )
• 4 piece Chicken leg ( cut in half )
• 150 g Chorizo ( sliced )
• 12 piece Wild shrimp ( whole )
• 500 g Mytilus edulis ( cleaned )
• 1 piece Red bell pepper ( diced )
• 1 piece Onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 100 g Green peas ( fresh or frozen )
• 3 tbsp Extra virgin olive oil
• 1 pinch Saffron
• 1 tsp Smoked paprika
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth ( warm )

Instructions

1. Sear the meats

   In a large pan, heat the olive oil. Brown the chicken thighs on all sides until the skin is golden and crispy. Add the chorizo so it releases its red, fragrant fat.

2. Sweat the aromatics

   Remove the meats and set aside. In the same pan, sauté the sliced onion, minced garlic, and diced pepper. The vegetables should become tender without burning.

3. Toast the rice

   Pour in the white rice. Stir well to coat each grain in fat until they become translucent, like pearls.

4. Liquid and cooking

   Add the hot chicken stock, saffron, and paprika. Return the chicken and chorizo to the pan. Simmer uncovered. The rice should gradually absorb the liquid.

5. Finishing touches

   Arrange the shrimps, mussels, and peas on top. Cover for a few minutes until the mussels open and the shrimps turn pink and firm. Serve with lemon wedges.

Chef's tips

• Never stir the rice during cooking after adding the stock to allow a light crust to form at the bottom.
• Use very hot stock so you don't drop the cooking temperature of the rice.

Storage

Keeps for 48h in the refrigerator. Reheat over low heat with a splash of water to restore the rice's softness.