Recipe

Paella Americana Recipe

	Michaelc / All my dishes 1 year ago Paella is one of those great dishes that most people think is too difficult to cook at home. It's actually a snap to cook and will impress your friends to no end. It can be a bit expensive due to the cost of good seafood and saffron, but I think it's... More Prep:15m Cook:65m Servings:8	Michaelc
	rice seafood crowdpleaser

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mrsneman

Ingredients

4 dried chorizos (about 1/2 lb) sliced

1 lb dark meat chicken, cut into large chunks (I use thighs and de-bone them before cooking)

2 Large onions, diced

2 Red Bell Peppers, seeded and diced

2 jalapeños, diced (optional)

6 cloves Garlic, diced

1 large can (28 oz) diced tomatoes, with half of the liquid drained

1 cup white wine

4 cups stock (I use half beef broth, half chicken broth, but any combo will work well)

1/8 tsp saffron (a little goes a long way)

2 1/2 cups white or yellow rice (not instant or boil in bag rice)

2 lbs assorted seafood and shellfish, cleaned

(I use shrimp, sea scallops, calamari, red snapper, crab legs, lobster tail, clams and mussels. All but the last two can be found frozen.)

1 can cut green beans

1 can peas

1 lemon, cut into wedges

Salt, pepper and paprika

Olive oil

Directions

Season chicken with salt, pepper and paprika.

In a large, heavy pan on low heat brown chorizos. Remove from pan and place in a large bowl

Add chicken to pan and raise heat to medium.

Brown chicken on all sides. Remove from pan. Place browned chicken in bowl with chorizo

In a separate pot heat broth and saffron until just below a simmer.

Add onion, peppers and garlic to pan with a heavy pinch of salt. Cook until soft and translucent. Add more oil if needed.

Add can of tomatoes (with remaining liquid) to onion and pepper mixture.

Add a teaspoon each of salt, pepper and paprika and cook on medium-high, stirring occasionally, until moisture is cooked off and mixture is a soft paste. This is the sofrito.

Preheat oven to 350. Remove broth and saffron from heat and add the wine to it

Spread sofrito on the bottom of a large, shallow oven safe vessel. Spread rice over sofrito then layer chicken and chorizo over the rice. Pour hot liquid over everything, making sure the rice is all covered by liquid and carefully place in oven.

Cook for 30 minutes, stirring occasionally.

Stir seafood into paella mixture and cook for 10 more minutes or until rice is tender.

Remove from oven, stir in green beans and peas.

Garnish with lemon wedges and serve hot.

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Comments

notyourmomma 1 year ago said:
An absolute favorite and impressive to boot. I love this dish. Seafood and saffron are a marriage made in Heaven. I wish I had a copper paella pan to serve it in like our local restaurant, Tio Pepe. It is enormous and glorious tableside.

mrsneman 1 week, 5 days ago said:
Oh god that look great i will try it as soon as possiple
thanks

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