Paella
"There are many variations of this traditional Spanish dish. Garnish with strips of roasted red peppers and serve it directly in a paella pan for an authentic presentation."
Ingredients
- 24ounces Porklean, diced, 680g
- 2pounds Chicken legscut into thighs and drumsticks, 900g
- 5ounces fluid Olive oil150ml
- 3 each Garlic cloveschopped
- 8ounces onionssmall dice, 225g
- 8ounces Red pepperssmall dice, 225g
- 8ounces Green pepperssmall dice, 225g
- 1.5pounds Riceshort grain, 680g
- 1teaspoon saffroncrushed, 5ml
- teaspoon .5 Salt2.5ml
- 3cups chicken stockhot, 720ml
- 20 each Clamsfresh, cleaned
- 20 each Musselsfresh, cleaned
- 20 each Shrimppeeled and deveined
- 8ounces Chorizocooked and sliced, 225g
- 8ounces Tomato Concassesmall dice, 225g
- 4ounces carrotssmall dice, 115g
- 4ounces peas115g, garden
- 6ounces Nicoise olivespitted, 170g
- 6ounces Green Olivespitted, 170g
- 4ounces scallionssliced, 115g
- 4 each Lemons
Instructions
- Brown the chicken and pork in the olive oil. Remove and reserve.
- Saute the garlic, onions, and peppers in the reserved oil.
- Add the rice, saffron and salt. Stir until the rice is coated with oil.
- Add the stock and bring the mixture to a boil. Cover the pan and place it in a 400' (205'C) oven; cook the rice mixture for 8 minutes.
- Place the clams and mussels on top of the rice. Check the rice periodically and add more stock or water if necessary. Replace the cover and return the pan to the oven for 5 minutes.
- Add the shrimp, chorizo, Tomato Concasse, carrots, and peas. Return the pan to the oven and cook the paella until the shrimp is cooked through and all ingredients are very hot.
- Garnish the paella with the olives and scallions. Drizzle with the juice of 2 lemons. Cover the paella pan and allow the paella to rest for 10 minutes. Wedge the remaining lemons and serve with the paella.
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