Food Blogs
Paella Recipe
Servings |
MetricUS Imperial
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Ingredients
- 24 ounces Pork lean, diced, 680g
- 2 pounds Chicken legs cut into thighs and drumsticks, 900g
- 5 ounces fluid Olive oil 150ml
- 3 each Garlic cloves chopped
- 8 ounces onions small dice, 225g
- 8 ounces Red peppers small dice, 225g
- 8 ounces Green peppers small dice, 225g
- 1.5 pounds Rice short grain, 680g
- 1 teaspoon saffron crushed, 5ml
- teaspoon .5 Salt 2.5ml
- 3 cups chicken stock hot, 720ml
- 20 each Clams fresh, cleaned
- 20 each Mussels fresh, cleaned
- 20 each Shrimp peeled and deveined
- 8 ounces Chorizo cooked and sliced, 225g
- 8 ounces Tomato Concasse small dice, 225g
- 4 ounces carrots small dice, 115g
- 4 ounces peas 115g, garden
- 6 ounces Nicoise olives pitted, 170g
- 6 ounces Green Olives pitted, 170g
- 4 ounces scallions sliced, 115g
- 4 each Lemons
Ingredients
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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.