Mediterranean Paella
From pink 18 years ago
- 60 minutes to make
- Serves 8
A feast for both eyes and tummy! It takes time to make this Paella, but it has all the bells and whistles to please everyone. Simple to serve, just dig in!
Ingredients
- 8 chicken legs shopping list
- 3 chorizo sausages, cut into 1 inch pieces shopping list
- 4 Tbsp. olive oil shopping list
- 3/4 cup chopped onion shopping list
- 1 clove garlic, chopped shopping list
- 1 1/2 cups medium grain rice shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. white pepper shopping list
- 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice) shopping list
- 1 tsp. saffron threads shopping list
- **1 pound shrimp marinated in: shopping list
- 1 clove garlic, chopped shopping list
- 1 onion, chopped shopping list
- 1 Tbsp. parsley, chopped shopping list
- 1/2 cup oil shopping list
- 1/2 cup white wine** shopping list
- 1/2 pound fresh mussels shopping list
- 2 cans artichoke hearts, drained shopping list
- 1 jar whole pimentos, drained shopping list
- ½ cup fresh or frozen peas, cooked and drained shopping list
- 8 lobster claws and/or crab claws shopping list
- 2 lemons, quartered shopping list
How to make it
- In a large paella pan, brown the chicken legs and sausages in the olive oil.
- Add chopped onions and garlic, brown.
- Remove meat mixture from pan and reserve.
- Add rice to pan and cook until slightly golden and transparent.
- Add salt and pepper.
- In a separate pot, bring stock to a boil.
- Dissolve saffron in the boiling stock.
- Then back to the Paella Pan, cover rice with the stock and put the meat mixture back in the pan.
- Cover and cook slowly until the liquid is absorbed (about 30 minutes).
- Marinate shrimp in garlic, onion, parsley, oil and wine for at least one hour.
- Remove from marinade and add to rice once liquid has absorbed.
- Garnish paella with mussels, artichoke hearts, pimentos, peas, crab and lobster.
- Cover and let the garnish ingredients steam for 20 minutes.
- Serve with lemon sections.
People Who Like This Dish 14
- kgarmany Nowhere, Us
- DetroitTokyo Detroit, MI
- lovingmybabbyalways Winchester VA, VA
- mark555 Center Of The World Ma' Center Of The World, KS
- lillyann Colorado Springs, CO
- olivia63 Albuquerque, NM
- lasaf St. Paul, MN
- shuga United States
- caramia US.
- foodfight Atlanta, GA
- Plus 4 othersFrom around the world!
The Rating
Reviewed by 6 people-
Pink this sounds just like my friend (from Puerto Rico) used to make, so fantastic! Great Post!
shirleyoma
in Cove loved it
-
great recipe ... Thanks!
lillyann
in Colorado Springs loved it
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Awesome... totally so... thanks
wolfpackjack
in Raleigh loved it
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