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Kitchen Window Chicken & Chorizo Paella

Serves 8
 1 cup extra virgin olive oil
 2 cups onion, medium-diced
 5 cloves garlic, minced
 28 oz whole pomodoro tomatoes (Italian plum), lightly crushed (1 can)
 4 oz Palacios hot chorizo (dry cured), thinly sliced
 1 tsp pimenton (hot, sweet or mixed)
 1 tsp turmeric
 ¼ tsp saffron
 ¼ tsp oregano, dried
 salt & pepper to taste
 2.50 cups Matiz Bomba rice
 5 cups chicken stock (plus 2 cups on reserve)
 1 lb lightly grilled chicken thighs, sliced
 1 red bell pepper, julienned
 1 cup leeks, 1/4 inch coins, white and light green parts (approx. 1 medium leek)
 1 cup yellow squash, 1/4-inch half moons
 1 cup sugar snap peas
 Optional: shrimp, mussels, clams, lobster, seasonal vegetables

1

This recipe can be prepared in your paella pan, on your cooktop or grill.

2

Heat the oil in a seasoned, 8 person paella pan over medium heat.

3

Add the onion, garlic, tomatoes and chorizo. Sauté about 5 minutes until the excess tomato liquid cooks down.

4

Add turmeric, saffron, pimentón, oregano, salt and pepper (Kitchen Window Spice Kit) to your stock and stir.

5

Add the rice and sauté for 5 minutes.

6

Add the chicken stock, and turn heat to high.

7

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 3-7 times.

8

Add the remaining ingredients. Stir lightly into the surface.

9

Cook for 5 minutes or until the liquid has been absorbed, the chicken is warmed through and the rice is tender.

Ingredients

Serves 8
 1 cup extra virgin olive oil
 2 cups onion, medium-diced
 5 cloves garlic, minced
 28 oz whole pomodoro tomatoes (Italian plum), lightly crushed (1 can)
 4 oz Palacios hot chorizo (dry cured), thinly sliced
 1 tsp pimenton (hot, sweet or mixed)
 1 tsp turmeric
 ¼ tsp saffron
 ¼ tsp oregano, dried
 salt & pepper to taste
 2.50 cups Matiz Bomba rice
 5 cups chicken stock (plus 2 cups on reserve)
 1 lb lightly grilled chicken thighs, sliced
 1 red bell pepper, julienned
 1 cup leeks, 1/4 inch coins, white and light green parts (approx. 1 medium leek)
 1 cup yellow squash, 1/4-inch half moons
 1 cup sugar snap peas
 Optional: shrimp, mussels, clams, lobster, seasonal vegetables

Directions

1

This recipe can be prepared in your paella pan, on your cooktop or grill.

2

Heat the oil in a seasoned, 8 person paella pan over medium heat.

3

Add the onion, garlic, tomatoes and chorizo. Sauté about 5 minutes until the excess tomato liquid cooks down.

4

Add turmeric, saffron, pimentón, oregano, salt and pepper (Kitchen Window Spice Kit) to your stock and stir.

5

Add the rice and sauté for 5 minutes.

6

Add the chicken stock, and turn heat to high.

7

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 3-7 times.

8

Add the remaining ingredients. Stir lightly into the surface.

9

Cook for 5 minutes or until the liquid has been absorbed, the chicken is warmed through and the rice is tender.

Kitchen Window Chicken & Chorizo Paella
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