Paella
Please follow and like us:
| Servings |
|
Ingredients
- 2 boneless skinless chicken thighs cut into bite size pieces
- 1 large onion diced
- 4 cloves minced garlic
- 1/2 pound Spanish Iberico chorizo sliced
- 1/2 pound fresh green beans
- 1 15 ounce can diced tomatoes
- 1/4 cup white wine
- 1/2 tsp dried oregano
- 2 tsp paprika
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 3 Tbsp olive oil
- 1 cup rice
- 3 cups chicken stock
- 1/4 tsp saffron threads
- 1 Tbsp chopped Italian parsley
- 12 shrimp peeled and deveined
- 3 squid tubes cut into rings
- 6 clams (in shell)
- 6 mussels
- 6 medium scallops
- 1 4 ounces cod cut into bite size pieces
- 1 small lobster tail cut into bite size pieces
Ingredients
|
|
Instructions
- Sprinkle chicken thighs with oregano, salt, pepper, and paprika.
- Heat olive oil in a large pan over medium high heat (a special paella pan works best).
- Sauté chicken and chorizo (and optional pork chops) until brown on all sides. Remove from pan.
- Add onion and garlic. Cook for two minutes stirring frequently.
- Stir in tomatoes and white wine. Cook for several minutes until the liquid is absorbed.
- Add the rice and stir in to mix well. Add saffron and stir into the rice mixture. Add half of the chicken stock and stir well.
- Reduce heat to simmer and cook 10 minutes stirring occasionally to ensure the rice cooks evenly.
- Add the rest of the chicken stock. Stir well. Return the chicken and chorizo to the pan.
- Add all seafood. Stir to get all pieces in the liquid.
- Add green beans on top. Simmer for about 15 minutes or until the seafood is cooked and the rice is al dente.