My Mom's Paella
From jo_jo_ba 11 years agoIngredients
- 1 2/3 cups chicken stock shopping list
- ½ cup white wine shopping list
- 1 tsp saffron threads shopping list
- ½ tbsp olive oil shopping list
- 8 oz boneless, skinless chicken thighs, cubed shopping list
- 2 tbsp olive oil shopping list
- ¼ large spanish onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1 cup short grain rice (such as Arborio) shopping list
- ¼ tsp smoked or sweet paprika shopping list
- 1 oz Spanish chorizo shopping list
- ½ cup peas shopping list
- 1 diced red bell pepper shopping list
- 10-12 cherry tomatoes, halved shopping list
- 12 raw tiger shrimp, peeled and deveined shopping list
- 12 small clams (like littleneck), scrubbed shopping list
- 18 mussels, scrubbed shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 350F.
- Bring the stock and wine to a boil and add the saffron. Let steep 10 minutes. Keep warm.
- Warm ½ tbsp oil in a Dutch oven over high heat. Season the chicken thighs and brown on all sides. Remove to a plate.
- Reduce the heat to medium and add the remaining oil to the Dutch oven.
- Add the onion and garlic and sauté until the onion is completely soft.
- Stir in the rice and cook until toasted and light brown. Stir in paprika.
- Pour in the hot stock mixture, chorizo, peas, and red pepper. Stir well.
- Fold in the chicken, trying to keep it near the top of the pot.
- Cover and bake 15 minutes.
- Scatter the cherry tomatoes over the mixture and nestle the shrimp, clams and mussels into the top of the rice.
- Re-cover and cook a further 10-12 minutes, until shrimp is done and mussels open.
People Who Like This Dish 3
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