paella

My go-to dish for summer BBQ-ing is paella, as everyone enjoys standing around the barbecue, watching it cook. My version is a combination of a few different recipes, and you can vary the ingredients based on what you have on hand.

 

Lisa’s Paella Mixta

Serves 10

Ideally, a crunchy rice crust should form on the bottom of the paella.

 

1 tsp saffron

8 cups chicken stock

½ cup olive oil

2 lbs. boneless, skinless chicken thighs, cut into cubes

12 oz. cured chorizo, sliced into coins

2 large onions, diced

2 red bell peppers, diced

10 cloves of garlic, minced

28 oz. can of diced tomatoes in juice

2 generous tablespoons smoked paprika

1 tsp salt (either kosher or table – this amount is a guesstimate)

2.2 lbs (a 1 kilo bag) of bomba rice (a little over 4 cups)

2 cups marinated artichoke hearts, quartered & drained

10 oz. or so of frozen peas, thawed

1 lb. peeled, cleaned shrimp

1 lb. baby scallops (can use other seafood)

~4 roasted red peppers out of a jar, cut into long strips

lemon wedges for serving

 

__________________________

Heat chicken stock with saffron.

In an 18” paella pan, heat olive oil. Add chicken and chorizo, and cook until no raw spots are visible in the chicken.

Add onions and bell pepper, and cook until softened, about 5 min.

Add garlic, tomatoes, smoked paprika, and salt, and cook about 5 min.

Add rice and stir until all rice is coated.

Add hot broth, peas, and artichokes, stirring gently and smoothing out solids into an even layer. After that, do not stir at all. Leave it be. Let cook until most of the liquid is absorbed.

Spread shrimp and scallops over the top of the paella, and gently press them into the rice with a spatula. Decorate with strips of roasted bell pepper.

When the shrimp look on the verge of being completely cooked, remove pan from heat and cover tightly with tinfoil. Let rest for 10 min.

Serve with lemon wedges.

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