Impress your friends this grilling season with this large 15 chicken and ham paella loaded with juicy, crispy-skinned chicken thighs, spicy chorizo, and crispy bits of Canadian bacon.
Paella is a grilled Spanish rice dish that gets its classic golden yellow color from the addition of saffron. This is one of Jimmy's favorite showstopper dinners to make for a crowd —it serves 6 with plenty of leftovers, but can easily stretch to feed 8-10 if needed.
The rice is so tender and flavorful in the center, but gets crisp around the edges and on the bottom of the pan. The chicken cooks perfectly and stays juicy thanks to the chicken broth, and the peas *pop* in your mouth, brightening up the dish.
Paella, Iberico Ham
A fragrant, steaming chicken and ham paella is wonderful year round (and when we lived in LA it was!) but now that we live in Boston which has actual seasons, it is definitely more of a summer-fall specialty.
I had never tried paella until Jimmy introduced me to it, but now it's one of my favorite special occasion dinners. Most paellas are seafood with steaming mussels and clams and lots of shrimp on top, but since I don't like seafood, this chicken and ham paella is the one Jimmy usually makes.
Making this chicken and ham paella does require some specialty equipment and ingredients, but nothing too hard to find. I've linked everything you need below. (And if you end up with extra arborio rice, you can always make these giant stuffed arancini!)
Cheese, Ham & Pea Risotto Recipe
One of my most distinct food memories growing up is of a restaurant I went to in New York City with my family. The restaurant had chili peppers hanging from the ceiling, tables literally on top of each other and lighting that made it impossible to read a menu. But you didn’t need a menu, because you knew what you were getting before you sat down.
I remember the waiters coming out with two huge pans with steaming yellow rice, enveloping me with the smell of saffron. It was one of the best meals I'd ever had.
When Rebecca and I lived in Jersey City, I wanted so badly to take her to the restaurant I remembered. Problem was, everyone in my family forgot the name of it and what street it was on. And trying to find a specific restaurant in NYC is not easy, especially when you only had one menu item to go off of 15 years later.
Vegetarian Paella With Roast Peppers, Peas And Potatoes — Madeleine Shaw
I kept looking up Spanish restaurants and hoping that the menu or photos would look familiar, but no luck. Finally, one day, I saw a photo of a Spanish restaurant with dried chiles hanging from the awning and doorway.I had found it! The name of the restaurant? La Paella. (
Nothing takes the wind out of your sails like excitedly telling your girlfriend (now wife) that you finally found the paella restaurant of your dreams, only to have her burst into laughter because the name of the restaurant is literally
The food was just as good as I remembered it, but, sadly, soon after rediscovering it, La Paella closed its doors for good.
Chicken Paella With Squid And Beans Recipe
In the time between learning the restaurant closed and my birthday, Rebecca must have gotten sick of my complaining, because that year she bought me a 15 inch paella pan so I could make paellas of my very own — truly one of the best gifts I have ever received.
I recommend prepping the ingredients for this chicken and ham paella all at once before heading out to the grill to minimize the amount of bowls you need to bring outside with you and how often you have to run back inside to prep the next ingredients.
As with any recipe on the grill, the prep work for this chicken and ham paella is just as important as the cooking process itself. If you do the prep work right, you'll have a fun, chill time hanging out by the grill while it cooks.
Caribbean Paella, With Smoked Ham, Shrimps And Pineapple
Start by heating the grill to about 400F. This is a nice, medium heat. Place the pan on the grill to warm up, then add the olive oil and use the spatula to spread it around so it coats the pan.
Add chicken thighs skin side down to render out the fat, so the skin becomes nice and crispy. Don't move the chicken around too much, just let it cook until the skin is golden brown and releases from the pan. Then flip the chicken over and cook an additional 4-5 minutes.
Remove the chicken thighs to the top rack of the grill if you have one. They'll stay there until you're ready to add them back to the pan. If you don't have a top rack, put them on a clean plate or cutting board off to the side.
Quick Paella With Prawns And Ham
Then, add the sliced chorizo to the pan and cook until the fat renders out slightly and the edges look crispy. Stir and flip them frequently. Close the grill lid periodically if needed to help trap some extra heat inside.
Hint: You'll notice a pattern to this chicken and ham paella — add ingredients, cook until no liquid remains. As long as you keep that in mind, you'll be just fine!
Next, add the peppers and onions to the pan and cook, stirring occasionally, until very soft. Then add the grated tomatoes, and cook down until little to no liquid remains.
Spanish Paella Recipe (seafood, Chicken, & Chorizo)
Add the rice mixture and peas, stir to break up any clumps and coat the rice grains with tomato and the fat from the pan. Flatten the mixture out into an even layer, then add the chicken thighs back to the pan. This time, you'll want them skin-side up.
Nestle the chicken thighs into the rice. They don't need to be all the way to the bottom of the pan, but you don't want them just sitting on top either. The skins should be above the rice, but the meat should be below the surface of the rice.
Finally, add the chicken broth to the pan. You'll add it in batches, pouring until it reaches the top of the pan, then closing the grill lid for about 10 minutes to let it absorb into the rice. Repeat this as needed until all of the liquid has been absorbed.
Ham, Mushroom And Pea Risotto
Usually you can do this in about two batches, adding four cups of broth each time, but depending on the temperature of your grill or how crowded the pan is, you may need to do a little less broth with each addition, or break it up into 3 additions of broth.
) on the bottom of your chicken and ham paella, crank the heat on the grill to high for a minute or two before removing the paella from the grill.
Step. I might do it perfectly one timeand slightly burn it the next time. Just know that if you ignore this step, that's okay. You'll still end up with an amazing dish of food. If you do it, and it works, you’ll be so damn pleased with yourself. And if not, well, you tried something new and you still have a delicious dinner to eat.
Chicken Paella Recipe With Iberian Ham
If you can't find everything on the ingredient list, that's okay. Paella is super easy to customize and there are a lot of other options —except for when it comes to rice.
Unfortunately there isn't really a substitution for the paella pan itself. The thicker walls and smaller surface area of other cooking pans retain and distribute heat differently than the thin paella pan material, which can dramatically change your cooking time and the outcome of the dish.
To reheat, place chicken on foil-lined sheet pan in the oven at 350F for 8-10 minutes. Microwave the rice until warmed through.
Paella With Prawn And Chorizo
Paella is done when it's done. It's done when there's no more broth pooling and bubbling around in the pan. The cooking time for a dish this large on the grill can vary widely. Once you add the chicken stock, the paella
If you're still seeing lots of broth in the pan after 20 minutes, cover and let it keep cooking in 5-10 minute increments as long as it needs to absorb and reduce the broth. You know what cooked rice looks like —use that as a gauge for doneness rather than a timer.
Impress your friends this grilling season by whipping together this 15 chicken and ham paella. Topped with juicy, crispy-skinned chicken thighs, and seasoned with smoked Spanish paprika and saffron, it's loaded with chorizo, Canadian bacon, and lots and lots of fresh peas.
Circle Of Typical Tapas And Dishes Of Spanish Food Isolated On White Background. Paella, Potato Omelette, Iberian Ham Olives, Gazpacho, Cheese, Prawns Stock Vector
This is a low-and-slow cooking situation, so pull up a chair and get cozy by the grill while you get dinner ready!This is a delicious, filling paella perfect for lazy afternoons and an even lazier cook. Okay, making a paella isn’t like making a toasted sandwich, but it’s very easy to do for a meal with so many ingredients.
You’ll be making a meal fit for four people, with plenty of rice, chicken and jamon iberica (Iberian ham), and a flavour that will leave your taste buds begging for more.
Paella has
0 Response to Ham Paella
Posting Komentar