Franco’s Chicken & Chorizo Paella for Nambé Cookware
This recipe was created for a Bloomingdale’s event to showcase the beautiful cook and serve line of Nambé Cookware
The Nambé cookware I used for this demonstration was the beautiful 14-inch saute pan with a self-basting lid. The design and functionality of this product are top of the line. Nambé Cookware would make a perfect gift for any lover of cooking or professional chef. I highly suggest checking them out here!
The paella recipe I demonstrated for this public tasting event had no fish or shellfish. It was a quicker and more cost-efficient recipe for the show. Also, when serving a mix of people at a public cooking demonstration there are going to be people with dietary restrictions. So, keeping it simple and tasty to best showcase the Nambé product is the best way to go!
My recipe below is the complete version and does include seafood. If you’re not a fan of seafood or are allergic to it, simply omit it. You’ll still have a delicious end result. And, cooking in this Nambé Cookware, specifically designed to cook and serve, was a true pleasure.
Franco’s Chicken & Chorizo Paella
(serves – 4)
- Chicken Breasts – 1 pound rinsed and patted dry. (Can be left whole or cut into 2-inch cubes)
- Olive Oil – ( for cooking )
- Paprika – 1-1/2 teaspoons
- Oregano – 1 teaspoon
- Salt and Pepper to taste
- Garlic – 1-1/2 cloves ( roughly chopped )
- Red pepper flakes – 1/2 teaspoon ( optional )
- White Rice – 1 cup ( short grain)
- Saffron – one sized nice pinch
- Bay leaf – 2
- Italian flat-leaf parsley – 1/4 bunch ( roughly chopped )
- Chicken stock – 2-3 cups
- Lemon – zested and pith removed ( chopped finely)
- Spanish onion – 1 medium-sized ( medium diced)
- Red bell pepper – 1 ( medium diced )
- Chorizo sausage – 1 pound ( cut into coins about 1/4 inch thick)
- Shrimp – 1/2 pound, large ( peeled and deveined)
- Fresh or frozen peas (10 ounces- thawed if frozen)
- Preheat oven to 350ºF ( or, you can cook the recipe stovetop over a medium flame)
- In a bowl, add the chicken.
- Then add 2 tablespoons of olive oil, paprika, and oregano.
- Season with some salt and pepper and mix well to coat the chicken evenly.
- Cover bowl and place in the refrigerator to marinate for at least one hour.
- Heat the paella pan over medium heat with 2 tablespoons of olive oil.
- Sear off the chicken pieces ( lightly colored) and remove them from the pan. Reserve in a bowl
- Next, sauté the chorizo until lightly colored. Reserve in a bowl with chicken.
- Now, in the same pan add the garlic and cook until golden brown. Add the pepper flakes ( if using ) and sauté a few seconds. Then add the onions and stir through.
- Cook until the onions are translucent. Add the red pepper, stir through and then pour in the rice. Stir the rice so it’s evenly coated with oil and the granules feel hot to the touch.
- Add the chicken stock. Enough to cover the rice by an inch. Bring to a boil and stir in the saffron and lemon zest.
- Return the chicken and chorizo to the pan and cover.
- Bring back to a boil on the stove and place in the oven for 20 minutes.
- Add the shrimp and the peas.
- Return to the oven for an additional 5 minutes. (Or, cook an additional 5 minutes on the stovetop covered with a lid.)
- The shrimp should be fully cooked and the rice should be soft and have absorbed all the liquid. If not, cook another 5 minutes or so. Be careful not to overcook the shrimp.
- Once done, remove from oven, uncover and let rest 5 minutes on top of the stove.
- Just before serving sprinkle with the chopped parsley.