Chorizo, pork sausage and chicken paella

I always wear a big grin on my face  after a good haul from a trip at the Eveleigh farmers market. Or any farmers market. However, that particular weekend I was extra happy. The market was filled with a huge selection of really good produce. I had to stop myself from buying from every stall. I even bought yummy turkey flavoured dog cookies for @tekkieboy. It was a good market day.
Everything at the market is beautiful and vibrant. I even scored goat shanks and shoulder this time round. Our grocery bag was overflowing with so much fresh goodness. I was excited to get into the kitchen and cook something. It was a good market day.
purple beets

purple beets

I found a little video that was taken last year at one of the trips to Eveleigh.

This bottle of spiced anchovies is from Casa Iberica Deli on Brunswick Street in Melbourne. My precious!

Spiced anchovies

Spiced anchovies

I love the colour and depth of this sofrito. A good sofrito really does wonders to the overall flavour of the paella.

Sofrito

Sofrito

Chorizo, pork sausage and chicken paella

Chorizo, pork sausage and chicken paella

 

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Ingredients: Paella

  • 3tbsp of olive oil
  • 500g of paella rice
  • 1 spicy chorizo, diced
  • 4 English pork sausages, sliced
  • 1/2kg chicken thigh, cut into stripes
  • 2 litres of chicken stock
  • 1 yellow, green and orange capsicum each
  • 250g of mixed mushrooms
  • Salt and pepper
Sofrito
  • 150 ml olive oil
  • 4 pickled green chilli
  • 4 teaspoons pickled chilli vinegar
  • 2 medium ripe tomatoes
  • 1 small onion
  • 1 red capsicum
  • 4 cloves garlic, peeled
  • 1tbsp dried thyme
  • 1tsp spicy paprika (Korean)
  • 1tsp smoked paprika
  • 3 spiced sardines (I got a bottle from Fratelli Fresh)

Method:

  1. For the sofrito, blend oil, pickled vinegar, pickled chilli, tomatoes, garlic, onion, dried thyme, spiced anchovies in blender or food processor until smooth, aspices and season with salt to taste
  2. For the paella, place paella pan on the stove over high heat. Add the chorizo and allow it to fry for a couple of minutes or until the oil is released. Add the rice and cook for a minute until it changes colour. Now add the sausages and cook for another couple of minutes until there is colour on the sausages
  3. Add the sofrito paste and cook over high heat for a minute mixing with the rice evenly. Now add the chicken pieces. Allow it to seal for a minute. Add stock and bring to the boil. Cook for 25 minutes over high heat until stock evaporates. Remove from heat and sprinkle through diced mushrooms and cook them with the residual heat in the pan
  4. Rest for 5 minutes covered with a tea towel on the stove top and serve warm, not steaming hot
  5. Sprinkle some raw capsicum on top. Give the pan a nice stir and serve
Notes:
- The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen.
- Do not stir the paella during main cooking.
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Chorizo, pork sausage and chicken paella

Chorizo, pork sausage and chicken paella