Paella For Eight Recipe
Ingredients
| Extra-virgin olive oil | 3 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Red pepper flakes - 1/2 to 1 teaspoon crushed | ||
| White rice - 2 cups enriched | ||
| Saffron threads | 1/4 Teaspoon | |
| Bay leaf | 1 | |
| Chicken broth or stock1 quart | ||
| Thyme sprig | 4 | |
| Chicken tenders - 1 & 1/2 pounds, cut into thirds | ||
| Ground black pepper | 1 To taste | |
| Red bell pepper | 1 To taste | |
| Onion | 1 Medium, chopped | |
| Chorizo | 3/4 pound | |
| Large shrimp | 1 pound, deveined | |
| Mussels - 18, cleaned (green-lipped, if available) | ||
| Peas | 1 Cup (16 tbs), frozen | |
| Flat-leaf parsley - 1/4 cup chopped fresh | ||
| Scallions | 4 (GARNISH) | |
| Salt | To Taste | |
Directions
MAKING
1. In a preheated very wide skillet or paella pan over medium-high heat sauté crushed garlic, red pepper flakes and rice in 2 tablespoons olive oil for 2 or 3 minutes.
2. Then add saffron threads, bay leaf, broth, and thyme and bring to a boil over high heat.
3. Cover with lid or foil and reduce heat to simmer.
4. In a separate nonstick skillet, over medium-high heat, brown chicken on both sides in about 1 tablespoon olive oil and season chicken with salt and pepper.
5. To the pan add red bell pepper and onion and cook for 3 minutes more.
6. Add chorizo, cook for another 2 minutes and remove pan from heat.
7. After about 13 minutes, to the paella pan add shellfish, nesting them in the cooking rice.
8. Pouring in peas, scatter lemon zest over the rice and seafood and cover the pan again.
9. Uncover after 5 minutes and discard any unopened mussels.
10. Stir rice and seafood and lift out bay leaf and thyme stems, now bare of their leaves.
11. Around the paella pan arrange cooked chicken, peppers, onions and chorizo.
SERVING
12. To serve top with parsley and scallions and accompany wedges of lemon and warm bread.
1. In a preheated very wide skillet or paella pan over medium-high heat sauté crushed garlic, red pepper flakes and rice in 2 tablespoons olive oil for 2 or 3 minutes.
2. Then add saffron threads, bay leaf, broth, and thyme and bring to a boil over high heat.
3. Cover with lid or foil and reduce heat to simmer.
4. In a separate nonstick skillet, over medium-high heat, brown chicken on both sides in about 1 tablespoon olive oil and season chicken with salt and pepper.
5. To the pan add red bell pepper and onion and cook for 3 minutes more.
6. Add chorizo, cook for another 2 minutes and remove pan from heat.
7. After about 13 minutes, to the paella pan add shellfish, nesting them in the cooking rice.
8. Pouring in peas, scatter lemon zest over the rice and seafood and cover the pan again.
9. Uncover after 5 minutes and discard any unopened mussels.
10. Stir rice and seafood and lift out bay leaf and thyme stems, now bare of their leaves.
11. Around the paella pan arrange cooked chicken, peppers, onions and chorizo.
SERVING
12. To serve top with parsley and scallions and accompany wedges of lemon and warm bread.
Chef
