Paella
Course
Main Dish
Cuisine
Seafood
Servings
4
Servings
4
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
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.
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