Alicante Recipe
Make Alicante Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables and Aromatics
Spices and Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Dice the onion, bell pepper, and tomatoes. Mince the garlic. Cut the chicken thighs and chorizo sausage into bite-sized pieces.
- 2
Soak the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their flavor and color.
Cooking
- 3
Sauté Aromatics
In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- 4
Cook Chicken and Chorizo
Add the chicken thighs and chorizo to the pan. Cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
- 5
Add Rice and Spices
Stir in the paella rice, paprika, salt, and black pepper. Mix well to coat the rice with the oil and spices.
- 6
Incorporate Tomatoes and Broth
Add the diced tomatoes, vegetable broth, and the saffron with its soaking water. Bring the mixture to a boil.
- 7
Simmer the Paella
Reduce the heat to low and let it simmer uncovered for about 15 minutes. Do not stir during this time to allow the rice to form a crust.
- 8
Add Seafood and Peas
After 15 minutes, add the seafood mix and green peas. Gently press them into the rice. Cook for an additional 5-7 minutes until the seafood is cooked through and the rice has absorbed most of the liquid.
- 9
Rest and Serve
Remove from heat, cover the pan with a clean kitchen towel, and let it rest for 5 minutes. Serve with lemon wedges on the side.
