Nono's Express Paella

Ingredients

• 1 un Whole free-range chicken (yellow) (About 1.5 kg, cut into 4 pieces (thighs, drumsticks, supremes))
• 150 g Spicy chorizo (Thick slices, kept with the skin)
• 200 g Peeled shrimp (Kept with tail for presentation)
• 300 g Bouchot mussels (Cleaned, beards removed)
• 1 un Red bell pepper (Cut into regular squares)
• 1 un Yellow bell pepper (Cut into regular squares)
• 1 un Onion (Skin kept for broth, rest coarsely chopped)
• 4 gousses Garlic cloves (2 for broth (with skin), 2 whole for cooking)
• 500 g Camargue round rice (Short-grain rice, ideal for socarrat)
• 250 g Canned crushed tomatoes (Without added concentrate)
• 1 c. à café Saffron powder (Inferior saffron, gives colour and aroma)
• 1 c. à café Salt (To taste)
• 0.5 c. à café Pepper (cherry chili) (Slightly spicy pepper)
• 3 c. à soupe Olive oil (For cooking the chicken and vegetables)
• 1.5 L Water (For the chicken broth)

Instructions

1. Prepare the chicken broth

   Place the chicken carcass, wings, onion skin and the two garlic cloves with skin in a pot. Cover with cold water and bring to a boil.

   Time: PT15M

2. Simmer the broth

   Let simmer over medium heat for 30 minutes to extract the flavours.

   Time: PT30M

   Temperature: feu moyen

3. Cut the chicken

   Cut the whole chicken into four pieces: two thighs, two drumsticks and two supremes. Reserve the pieces separately.

   Time: PT10M

4. Prepare the vegetables and chorizo

   Cut the red and yellow bell peppers into regular squares, coarsely chop the onion, thinly slice the remaining two garlic cloves. Slice the chorizo into thick rounds.

   Time: PT5M

5. Peel the shrimp

   Remove the shells from the shrimp, keep the tails for presentation.

   Time: PT5M

6. Clean the mussels

   Rinse the mussels, remove the beards and discard any that remain open.

   Time: PT3M

7. Brown the chicken

   Heat the sauté pan with 2 c. à soupe olive oil, add the thighs and drumsticks, brown for 5 minutes over high heat until the skin is crispy.

   Time: PT5M

   Temperature: feu vif

8. Remove the chicken and sweat the vegetables

   Remove the chicken and set aside. Add the bell peppers, onion and the two whole garlic cloves to the same pan, sweat for 5 minutes over medium heat.

   Time: PT5M

   Temperature: feu moyen

9. Toast the rice

   Add the round rice, stir for 2 minutes until the grains become translucent.

   Time: PT2M

   Temperature: feu moyen

10. Cook the tomatoes

    Add the crushed tomatoes, cook for 3 minutes to slightly reduce the acidity.

    Time: PT3M

    Temperature: feu moyen

11. Moisten with the broth

    Pour the hot broth (about 1.5 L) into the pan, add the saffron, salt and cherry chili pepper. Mix lightly.

    Time: PT2M

    Temperature: feu moyen

12. Cook the rice and chicken

    Reduce heat to low, return the chicken pieces to the pan, let simmer without stirring for 20 minutes until the rice absorbs the liquid.

    Time: PT20M

    Temperature: feu doux

13. Add the seafood and chorizo

    Arrange the chorizo, mussels and shrimp on top, cover and cook for 8 minutes until the mussels open and the shrimp turn pink.

    Time: PT8M

    Temperature: feu moyen

14. Final rest

    Turn off the heat, cover the pan and let rest for 10 minutes so the rice finishes absorbing the broth and the socarrat forms.

    Time: PT10M

15. Serving

    Serve directly from the pan or transfer to a serving dish. Garnish with chorizo pieces and shrimp tails.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g