For those who love seafood, a dinner or lunch menu will be incomplete without a seafood dish. Apparently, clams are a big favorite with seafood lovers. There are many types of clam dishes you can make at home to serve your guests; one of the best is Paella with Seafood, Chicken, and Chorizo. To make this dish you require:
• 2 pieces of chicken legs
• 2 pieces of chicken thighs
• 1 teaspoon of dried oregano
• ¼ of a cup of extra-virgin olive oil
• 2 tablespoons of sweet paprika
• 1 Spanish chorizo sausage
• Freshly ground pepper
• Kosher salt
• 1 diced Spanish onion
• 4 crushed garlic cloves
• 1 cup of Spanish rice, short to medium grain
• 1 can or 16 ounces of drained and hand-crushed whole tomatoes
• 1 teaspoon of saffron threads
• 4 peeled jumbo shrimp, (keep heads and tails on)
• 2 split lobster tails
• 3 cups water, warm
• 6 scrubbed littleneck clams
• ½ a cup of frozen and thawed sweet peas
• Fresh flat-leaf parsley leaves
• Lemon wedges
To prepare the dish, first, wash the pieces of chicken and pat them dry. Then take a bowl, and mix the paprika and oregano with some pepper and salt. Rub this spice mixture all over the chicken pieces and marinate it for about 30 minutes so that the flavors penetrate the meat properly.
Then, take a wide shallow skillet or a paella pan and heat olive in it over medium-high flame. Place the chicken pieces and cook till they are brown on all sides. Add the chorizo and cook till the oil is vibrant red in color. Remove the chicken and chorizo on to a plate with paper towels on it.
After that, make a ‘sofrito’ by sautéing the onion, garlic and tomatoes. Cook these ingredients till they are caramelized a bit and the flavors bond well. Season the mixture with pepper and salt. Then fold in the rice and stir so that each grain is well coated. Add the saffron to the rice and pour some water into the pan and allow it to simmer for about 10 minutes. As it cooks, move the pan gently so that the rice cooks evenly. Do not stir constantly or cover.
To this, add the lobster, shrimps, clams, chicken and chorizo. Give the paella a good couple of stirs so that all the pieces are tucked in, then let it simmer without stirring till the rice is done, this will take about 15 minutes. Then, add the peas to the paella and cook for another five minutes until the paella looks moist and fluffy. Allow it to rest off the flame and serve it with lemon wedges and a garnish of parsley.
This dish tastes much better with the additions of clams in it. The clams bring out the typical seafood flavors in the dish that is dominated by proteins like chicken and chorizo.