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Paella

Date Added: Dec 1, 2010 Latin Entrees
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Prep Time

15 mins

Cook Time

50 mins

Ready In

1 hrs 5 mins

Serving

8

*to adjust serving size click on "serving box".

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  Tea Spoon(s) Ground Cumin
  • 6
  • 1/2  Cup(s) Onions, diced
  • 7
  • 1/2  Cup(s) Bell Peppers, diced
  • 8
  • ½  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  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

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