| This recipe is liked by 0 person(s). |
|
Seafood Paella
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: epicurious with my twist
| 1 tablespoon | olive oil |
| Chorizo | |
| 4 | chicken thighs |
| 1 | onion chopped |
| 1 | red pepper chopped |
| 1 | green pepper chopped |
| 4 | garlic cloves, minced |
| 2 cups | long-grain white rice |
| 1 7-ounce jar | roasted sliced pimientos with juice |
| 1 teaspoon | crushed saffron threads |
| 2 cups | bottled clam juice |
| 1 1/2 cups | chicken stock or canned low-salt chicken broth |
| 1 pound | large uncooked shrimp, peeled, deveined |
| 1 pound | cleaned squid, bodies cut into 1/2-inch rings |
| 1 dozen mussels, scrubbed, debearded | |
| 1 cup | frozen green peas, thawed |
| Lemon wedges | |
| 1 Tablespoon | Paprika |
| 1 Teaspoon | Dried oregano |
preparation
Preheat oven to 450°F. Rub Chicken with paprika & oregano, let marinate for 1 hr. Heat olive oil in heavy large pot over medium-high heat. Add chorizo and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer chorizo to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to chorizo drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions, peppers and garlic to pot and saut
e until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken and chorizo clams in rice mixture. SpriCover with foil.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
add notes
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe