Description

A beautiful paella consisting of rice, saffron threads, chicken, chorizo sausage, mussels, clams and shrimp. Serve family style!

Ingredients

• 1  Each Whole Chicken, cut into pieces
1
• 9  Each Garlic Cloves, crushed
2
• 1/4  Cup(s) Olive Oil
3
• 1/3  Pound(s) Chorizo Sausage, sliced
4
• 1/2  Pound(s) Pork Trimmings
5
• ½ one_half Tea Spoon(s) Ground Cumin
6
• 1/2  Cup(s) Onions, diced
7
• 1/2  Cup(s) Bell Peppers, diced
8
• ½ one_half Tea Spoon(s) Saffron Threads
9
• 1/4  Cup(s) White Wine
10
•  To Taste Salt & Pepper
11
•  To Taste Turmeric
12
• 1  Each Bay Leaf
13
• 2  Cup(s) Rice
14
• 6  Each Little Neck Clams
15
• 6  Each Prince Edward Island Mussels
16
• 15  Each Shrimp, 16/21
17
• 4  Cup(s) Chicken Stock
18
• 1  Table Spoon(s) Capers, drained and rinsed
19
• 1 ½ one_half Table Spoon(s) Fresh Cilantro, chopped
20
• 1/2  Cup(s) Fresh Peas
21

Directions

1. Preheat oven to 400 degrees
2. Add oil to a large pan and heat
3. Once smoking hot, add garlic
4. Lightly toast garlic until tan in color then remove with a slotted spoon
5. Add chicken to oil and sear until golden brown, fat side first
6. Add pork loin to pot with chicken and sear until golden brown on both sides
7. Add chorizo and let caramelize
8. Mix meats together
9. Add onions and peppers and let cook down
10. In a separate bowl, Mix together the saffron with white wine
11. Add saffron and white wine to pan
12. Season with salt, pepper and turmeric
13. Add the bay leaf then stir in the rice
14. Add seafood and stir to combine
15. Add chicken stock, capers, cilantro and peas, Mix together
16. Turn off flame
17. Taste and Season if necessary
18. Cover pan with aluminum foil
19. Finish in oven for 25 - 30 minutes, all liquid should be absorbed