Paella with Chicken, Chorizo, Merguez Sausage and Clams with Roasted Garlic, Saffron and Lemon Aoli Recipe

Paella with Chicken, Chorizo, Merguez Sausage and Clams accompanied by Roasted Garlic, Saffron and Lemon Aoli

• Difficulty: Intermediate
• Servings: 4 to 6
• Nutrition Per Serving (1 of 6): Calories 1138, Total Fat 65 g, Saturated Fat 13 g, Carbohydrates 82 g, Fiber 4 g, Sugars 8 g, Protein 49 g, Cholesterol 189 mg, Sodium 1718 mg
• Total Time: 1 hr 30 min
• Active Time: 1 hr 20 min

Discover the magic of paella, Spain's iconic rice dish, where saffron infuses every grain with a floral aroma and vibrant golden color. This irresistible version blends tender chicken, spicy chorizo, flavorful merguez sausage, and fresh clamsall cooked to perfection in one pan. Master the simple technique of adding ingredients by cooking time, then get creative with your favorites. It's easier than you think! Serve with creamy roasted garlic, saffron, and lemon aiolia divine dip that elevates fries too.

Ingredients for Paella:

• 4 cups chicken stock
• 1/2 teaspoon saffron threads
• 1/2 cup packed fresh parsley leaves
• 1/4 cup slivered almonds
• 2 garlic cloves
• Extra-virgin olive oil, for cooking
• 4 ounces fresh chorizo
• 8 ounces merguez sausage, sliced into 1-inch pieces
• 4 boneless, skinless chicken thighs, cut into cubes
• Kosher salt
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 yellow onion, diced
• 2 leeks, white parts only, chopped
• 5 ripe plum tomatoes, diced
• 1 1/4 cups dry white wine
• 2 cups bomba rice
• 1 teaspoon smoked paprika (preferably Spanish)
• 1 pound small clams, such as Manila or cockles

Aoli Ingredients:

• 1 bulb garlic, cut in half crosswise
• 3/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice plus 1 teaspoon lemon zest
• Pinch of saffron threads
• 2 large egg yolks
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Spanish pimiento-stuffed olives, sliced
• Chopped fresh parsley, to garnish

Special Equipment:

A 17-inch paella pan

Instructions:

1. For the paella: Warm the chicken stock and saffron in a saucepan over low heat.
2. Combine parsley leaves, almonds, and garlic in a food processor and blend into a paste. Set aside.
3. Heat a drizzle of olive oil in the cold paella pan over medium heat. Add chorizo and cook for 3 to 5 minutes until the red oil is released and the meat is cooked through. Remove with a slotted spoon and reserve the oil.
4. Increase heat to medium-high; add merguez sausage and brown for about 3 minutes. Remove and set aside.
5. Season the chicken thighs with salt. Add them to the pan and sear until browned on both sides, around 4 minutes total, turning once. (They need not be fully cooked at this stage.) Remove and set aside.
6. Add another drizzle of olive oil, then the diced bell peppers, and reduce heat to medium. Saut until tender, about 3 to 4 minutes. Add the onion and leeks, cooking gently until softened but not browned, another 3 to 4 minutes.
7. Stir in the parsley-almond paste, then add the tomatoes and cook for 5 more minutes until the mixture is soft and blended.
8. Turn heat to high, pour in the white wine, and let it simmer for 1 minute to cook off the alcohol. Return the cooked chorizo, merguez, and chicken to the pan and cook for 3 minutes.
9. Lower heat to medium and add the rice and smoked paprika, stirring to coat the grains completely with the flavors in the pan.
10. Pour in the warm chicken stock, carefully stirring to combine. Cook for 10 minutes, stirring occasionally.
11. Tuck the clams hinge-side down into the rice. Loosely cover the pan with foil and steam until the clams begin to open, about 5 minutes.
12. For the aoli: Meanwhile, preheat the oven to 350F (175C).
13. Place the garlic halves on a foil-lined baking tray, drizzle with 1/4 cup olive oil, and wrap into a sealed packet. Roast until soft and lightly browned, 20 to 25 minutes. Allow to cool.
14. In a small bowl, combine lemon juice, lemon zest, and saffron. Let sit for 10 to 15 minutes to infuse and develop a vibrant yellow color.
15. Squeeze the roasted garlic cloves into a food processor. Add egg yolks, saffron-lemon mixture, salt, and pepper. Blend until smooth.
16. While continuing to blend, gradually pour in remaining 1/2 cup olive oil to emulsify into a thick sauce. Adjust seasoning if needed and refrigerate until ready to serve.
17. To serve, garnish the paella with sliced olives and fresh parsley. Accompany with the roasted garlic aoli.

Note: Eating raw or undercooked eggs, shellfish, and meats can raise the risk of foodborne illness.

Copyright 2025 Television Recipe Iseasy, G.P. All rights reserved.