Apr 29
Paella
Posted by Taylor Shellfish
Ingredients
Herb Blend:
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1 cup water
- 1 teaspoon saffron threads
- 1lb mussels (scrubbed and debearded)
- 1lb manila clams
- 3 (about 16-ounces) cans chicken broth
- 8 unpeeled shrimp (about 1/2 pound)
- 1 tablespoon olive oil
- 2 skinned, boned chicken thighs, cut in half
- 2 links Spanish chorizo sausage cut into 1/2-inch-thick slices
- 2 cups finely chopped onion
- 1 cup finely chopped red bell pepper
- 1 cup canned diced tomatoes, undrained
- 1 teaspoon sweet paprika
- 3 large garlic cloves, minced
- 3 cups uncooked Arborio rice or short-grain rice
- 1 cup frozen green peas
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
Cooking
Step 1
To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare the herb blend, combine the first 4 ingredients, and set aside.
Step 2
Combine water, saffron, and broth in a large saucepan on the stove top or directly on the grill. Bring to a simmer (do not boil). Keep warm over low heat.
Combine water, saffron, and broth in a large saucepan on the stove top or directly on the grill. Bring to a simmer (do not boil). Keep warm over low heat.
Step 3
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken tighs; saute 2 minutes on each side. Remove from pan. Add sausage; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels and clams to the pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange the shrimp in the rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a lid or towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken tighs; saute 2 minutes on each side. Remove from pan. Add sausage; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels and clams to the pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange the shrimp in the rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a lid or towel, and let stand 10 minutes. Serve with lemon wedges, if desired.