Ever wonder what the heck you should make the day before Thanksgiving? I do! I usually get so into the actual Thanksgiving meal itself, I forget that I have a bunch of hungry mouths to feed the day before Thanksgiving too!
Here’s what I’m thinking. I vote for a 1 pot dish. Something that involves almost NO clean up that can feed a crowd and will make everyones tummys happy. So basically in my mind, that means Paella. Paella stuffed to the brim with lots of seafood and spices! It’s a totally different flavor profile than Thanksgiving dinner so it’s kind of the perfect solution to your Wednesday night meal next week.
Am I right? Who doesn’t love paella.
Mine is a Spanish Paella so I used some fab spanish chorizo that I picked up from Whole Foods. The chorizo really just adds such a depth of flavor to this dish! The chorizo shines through and compliments the additional spices that I add in when cooking the rest of the dish! It also has some paprika and oregano dusted chicken, along with mussels, clams and shrimp! What’s not to love?
I mean if you were feeling extra special and decadent you could add some lobster to this too. It’s the holidays after all. We’re supposed to indulge a little at this time of year right? I mean why else did they invent stretchy yoga pants and juice cleanses. Hello!!
- 1 teaspoon Smoked Paprika
- ½ teaspoon Oregano
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced on a bias
- 1 Spanish onion, diced
- 4 garlic cloves, chopped
- 1 bunch flat-leaf parsley leaves, chopped
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups short- or medium-grain Spanish rice
- 3 cups water
- generous pinch Saffron Threads
- 10 littleneck clams, cleaned
- 10 mussels, cleaned
- 10 medium shrimp, peeled and deveined
- 1/2 cup frozen sweet peas, thawed
- lemon wedges, for serving
- Sea Salt and Cracked Black Pepper to taste
- Combine the paprika and dried oregano in a small bowl.
- Rub the paprika mixture all over the chicken and marinate chicken for 1 hour in the refrigerator.
- Heat the oil in a 15-inch paella pan over medium-high heat. Add the chorizo to the pan and sauté the chorizo until browned. Remove and reserve chorizo.
- Add chicken to the pan and brown on all sides, turning with tongs until fully cooked. Season with salt and cracked pepper. Remove from pan and reserve. In the same pan, sauté the onions, garlic and parsley for 2 or 3 minutes on medium heat.
- Add the fire-roasted tomatoes and cook over medium heat for about 4 minutes to let the flavors come together. Add the rice and stir to coat the grains in the mixture. Add the water and simmer for 10 minutes, slowly stirring the rice. Add chicken and chorizo back to the pan along with the saffron. Add the clams, mussels and shrimp, tucking them into the rice. Continue to cook until the rice has absorbed all of the liquid, the shrimp is cooked and the mussels and clams have opened, about 15 minutes more.
- Add the peas and toss to combine. If any of the clams or mussels do not open, discard them before serving. When the paella is done, turn up the heat to high and toast the rice on the bottom of the pan for 30 seconds. Remove the paella from the heat and let it rest for 5-10 minutes. Serve with the extra lemon wedges and season with Sea Salt or Cracked Black Pepper to taste if needed.