|
PAELLA
A traditional Spanish dish of saffron rice combined
with a variety of meats, vegetables and seafood. Our rendition includes
chorizo and chicken, onions, bell peppers, roma tomatoes, green peas
and garlic, mussels, scallps, prawns, fresh fish and crawfish.
1/2 lb. chorizo
1/2 cup olive oil
1/2 lb. chicken thigh meat
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
1/2 lb. tomatoes, seeded & chopped
2 cloves garlic, minced
1/2 cup green peas
1/2 tsp. whole oregano
1/2 tsp. whole thyme
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 tsp. crushed red pepper
pinch saffron
3 cups fish stock or clam juice
12 each mussells, cleaned & de-bearded
12 each large shrimp, peeled & de-veined
12 each sea scallops
1/2 lb. fresh fish, cut into 1" chunks
8 each whole crawfish
1 1/2 cups white rice
16 pieces lemon, 1/8" sliced, quartered
pinch parsley, chopped
Cookware needed: 12" Paella Pan
1.
Pre-heat oven to 350°.
2. Heat oil to Paella pan. Add chorizo. Brown, drain & reserve.
3. Using same oil, brown and reserve chicken pieces.
4. Again using same oil, saute onions and bell peppers until softened.
5. Add tomatoes, garlic, green peas and spices. Cook for 5 minutes.
6. Add seafood and reserved chorizo and chicken. Toss to blend.
7. Add fish broth/clam juice and bring to a boil.
8. Stir in rice and bring to a second boil.
9. Cover and bake for 20 minutes until moisture is absorbed.
10. To serve, sprinkle with lemon pieces and parsley.
11. Serves four hearty appetites.
|
|
