Spanish Seafood Paella

Greetings my fellow food eaters, 
First of all I have to apologize for being gone so long. I was on a beautiful and refreshing vacation in southern Europe. During my trip i have been influenced by a lot of inspiration. Today I present to you the first sea food dish this page has ever seen. :)

Business as usual, Read More for step by step pictures, Ingredients and preparation time.



This isn't as easy and as fast prepared as my usual stuff, I hope you try it out either way. It's very delicious and seafood is generally healthy.


Ingredients:

• 1 medium onion
• 1 cup rice
• 15-20 mussels
• 11-12 small clams
• 10 shrimp
• 2 chicken thighs
• 1-2 cup chicken stock
• 1 chorizo
• 1 medium can chopped tomatoes
• 1 tsp tomato paste
• 1 breeze saffron
• 1 tbs paprika powder
• lemon wedge
• salt and pepper

Preparation and cooking time combined: 60-70 minutes

Let me first say that you can always use your own imagination. If you like different types of seafood feel free to add or exchange stuff however you like. If you need some inspiration: Lobster tails are awesome, same goes for calamari.

First, heat up a pot together with some oil, season your chicken with a pinch of salt and pepper. Throw into hot pan.

Cook for about 8-10 minutes and flip. It should be evenly brown (in the center) on both sides.

Put chicken out of pot, slice up your chorizo into thin even pieces, like this.

Throw into same pot. After letting them cook for 2 mins on each side, remove them from pan.

Now, add onions to the pot. Let them turn translucent and add rice. Pay attention, don't let the onions burn (which I did, lol)

Add the paprika powder and cook for 3-4 minutes. Rice should also start turning translucent now.

Meanwhile, heat up your chicken stock in a different pot, add saffron if you can. It adds a nice unique flowery flavor. Unfortunately no pictures of it in the pot, but here it is sitting and waiting to be combined into my main pot.

Now, add the tomatoes and the tomato paste to the rice. Let everything sit for a while so the rice can absorb all the tomato flavor.

Pay attention to the Pot, if you see some of the tomato liquids evaporate its time to add the chicken stock. Don't add it all the way, only add as much until the rice is covered.

Put in that lonely chicken thigh back into the pot.

Cover it with a lid (or a plate :D ) for about 10 minutes and turn the heat down to low.

Stir it once or twice so the rice doesn't burn. Also add more stock if liquid gets low.

Prepare your seafood (aka clean and shell).

Throw the seafood plate in the pot together with the chorizo. Try to bury your shells as they take the longest to cook. Cook for another 6-8 minutes on low heat with lid on.

Add some herbs and you are done!

Enjoy :)