Fideua with chicken, shrimp and duck chorizo
2 chicken legs boned and cut into 2 inch pieces 1/2 pound shrimp peeled and devined 1/2 pound chorizo cut small pieces
Chicken and shrimp marinade:
1 /2 red onion sliced
1 tablespoon marjarom
1 tablespoon thyme
1 bayleaf broke into pieces
3 tablespoon extra virgin olive oil
Enriched chicken stock:
1/2 pound fedelini cut into 1 inch lengths
2 quarts chicken stock
2 cup white wine
1 yellow onion
3 stalks celery
3 whole carrots peeled
3 whole tomato peeled and seeded
1 crookneck squash large diced 2 tablespoon pimenton 2 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon chopped chives
Garnish:
2 tablespoon aioli
1/8 cup parsley leaves and or celery leaves
First, marinate the cubed chicken and cleaned shrimp in separate bowls with the red onion, marjoram, thyme and bay leaf mixture and drizzle with olive oil. Let stand for at least two hours.
In the meantime, brown off the onion, celery and carrot, deglaze with white wine and reduce by half. Then add the chicken stock, the tomato and reduce by one quarter.
In a large ovenproof pan, brown off the chorizo and chicken in a little olive oil. Remove meat add the butter and the broken up pasta and pimenton to toast. This will take three to four minutes, once toasted start adding ladels of chicken stock to the pasta and reduce by half. Do this process at twice and then add the chorizo, chicken shrimp, squash, and tomato to the noodles. top off the noodles with chicken stock so it just covers and into a 350 oven for 25-30 minutes. Remove from oven and garish with parsley or celery leaves and a drizzle of aioli.
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