Chicken and Seafood Paella
This gorgeous “one dish wonder” is awesome to prepare when feeding a crowd. It always elicits a “wow” reaction because it looks so impressive but is actually quite simple to make!
We love the fact it is gluten free and contains our gut healing bone broth, making it healthy as well as celebratory.
We used a paella pan which measured 33cm in diameter, but you could use a large cast iron frying pan of similar size.
1 liter Restore chicken bone broth
500 g chicken thighs, cut into 4cm pieces
1 tsp salt
1/2 tsp ground black pepper
3 tbsp olive oil
1 onion (diced)
250g chorizo (sliced)
2 cloves garlic (minced)
2 tsp smoked paprika
2 ripe tomatoes (diced)
2 cups arborio rice
250 g green beans, trimmed
500 g prawns (whole)
500 g clams (cleaned)
500 g mussels (cleaned)
1 lemon (thinly sliced)
2 tbsp Italian parsley (finely chopped)
Place your paella pan on a medium to high heat.
Season the chicken with salt and pepper.
Add the 3 tbsp of olive oil to the paella pan and cook the chicken until caramelised on all sides.
Transfer the chicken to a plate and set aside.
Add the onion and chorizo, sauté until the onion is translucent, then add the garlic, smoked paprika and the tomatoes.
Cook for a further 2 minutes.
Return the chicken to the pan along with the rice and stir for a minute so the rice is well coated.
Pour in the stock and stir.
Cook at a very gentle simmer for 20 minutes.
Add the prawns, mussels and clams and cover with a lid or tin foil.
Cook for a further 5 – 7 minutes until the shellfish are open and the prawns are pink.
Sprinkle with the sliced lemon and parsley and serve immediately.