Paella Americana
From michaelc 16 years ago
- 65 minutes to make
- Serves 8
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 well worth the cost for special occasions. Read more You can substitute almost any meat you want for this dish, preparing meats like the chicken. See less
Ingredients
- 4 dried chorizos (about 1/2 lb) sliced shopping list
- 1 lb dark meat chicken, cut into large chunks (I use thighs and de-bone them before cooking) shopping list
- 2 Large onions, diced shopping list
- 2 red bell peppers, seeded and diced shopping list
- 2 jalapeños, diced (optional) shopping list
- 6 cloves garlic, diced shopping list
- 1 large can (28 oz) diced tomatoes, with half of the liquid drained shopping list
- 1 cup white wine shopping list
- 4 cups stock (I use half beef broth, half chicken broth, but any combo will work well) shopping list
- 1/8 tsp saffron (a little goes a long way) shopping list
- 2 1/2 cups white or yellow rice (not instant or boil in bag rice) shopping list
- 2 lbs assorted seafood and shellfish, cleaned shopping list
- (I use shrimp, sea scallops, calamari, red snapper, crab legs, lobster tail, clams and mussels. All but the last two can be found frozen.) shopping list
- 1 can cut green beans shopping list
- 1 can peas shopping list
- 1 lemon, cut into wedges shopping list
- salt, pepper and paprika shopping list
- olive oil shopping list
How to make it
- 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.
mrsneman
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" It was excellent "