Paella Recipe
The flavor of this Paella recipe has played on my senses so much that I hardly ever go for any other Paella recipe. Chicken is the primary ingredient in Paella. It is a well-liked Main Dish to be served at the Spanish table. Include this Paella recipe in your most-liked list and make it as many times you wish to.
Ingredients
1/2 lb spicy sausage
1 lb boneless chicken breasts
1 Tbsp olive oil
1/4 tsp saffron threads
3 cups warm chicken stock
1 onion, chopped
4 cloves garlic, minced
28 oz (796 ml) can crushed tomatoes
1 small sweet red pepper
1 1/2 cups short grain rice
1/2 cup frozen peas
1 lb large raw shrimp
1 lb mussels
1 lb scallops
Salt and pepper
Lemon wedges for garnish
Directions
For as long as I can remember, it has been tradition in our family to have seafood on Christmas eve.
My mother always made exotic dishes from the philippines or china; but when this task fell to me, I couldn't master those dishes.
I stumbled across this recipe and have made it my own tradition.
Now, my father asks me to cook this on just about every special occasion.
Once, I made it for his friends and one of them told me that it was better than the paella he ate in spain (keep in mind that this gentleman is, and always, has been, a bachelor, and a home cooked meal was a real treat!).
Still, his compliment makes me very confident whenever I make this, and I consider it to be my signature dish.
Cut sausage into thick slices.
Cut chicken into bite sized chunks.
In a large paella pan (or a deep, wide skillet), heat oil over high heat; cook sausage, stirring for 2 minutes or until browned.
Remove to a plate.
Reduce heat to medium.
Add chicken and cook for 7 to 10 minutes per side until evenly browned.
Add to plate.
Stir saffron into chicken stock; set aside to soften.
Add onion and garlic to pan; cook, stirring for 4 minutes until softened.
Add stock mixture, tomatoes and red pepper; bring to boil, stirring to scrape up any brown bits from bottom of pan.
Stir in rice, salt and pepper (to your taste); reduce heat to low.
Add chicken; simmer gently, stirring often, for 20 minutes.
Gently stir in peas and sausage.
Meanwhile, peel and devein shrimp.
Scrub mussels under running water.
With shears, trim off beards.
Discard any mussels with cracked shells or ones that do not close when tapped.
Nestle shrimp, scallops and mussels in rice until almost covered; cook for 7 to 10 minutes or until rice is tender, shrimp are pink, scallops are opaque and mussels are open.
Discard any mussels that do not open.
Garnish with lemon wedges.
My mother always made exotic dishes from the philippines or china; but when this task fell to me, I couldn't master those dishes.
I stumbled across this recipe and have made it my own tradition.
Now, my father asks me to cook this on just about every special occasion.
Once, I made it for his friends and one of them told me that it was better than the paella he ate in spain (keep in mind that this gentleman is, and always, has been, a bachelor, and a home cooked meal was a real treat!).
Still, his compliment makes me very confident whenever I make this, and I consider it to be my signature dish.
Cut sausage into thick slices.
Cut chicken into bite sized chunks.
In a large paella pan (or a deep, wide skillet), heat oil over high heat; cook sausage, stirring for 2 minutes or until browned.
Remove to a plate.
Reduce heat to medium.
Add chicken and cook for 7 to 10 minutes per side until evenly browned.
Add to plate.
Stir saffron into chicken stock; set aside to soften.
Add onion and garlic to pan; cook, stirring for 4 minutes until softened.
Add stock mixture, tomatoes and red pepper; bring to boil, stirring to scrape up any brown bits from bottom of pan.
Stir in rice, salt and pepper (to your taste); reduce heat to low.
Add chicken; simmer gently, stirring often, for 20 minutes.
Gently stir in peas and sausage.
Meanwhile, peel and devein shrimp.
Scrub mussels under running water.
With shears, trim off beards.
Discard any mussels with cracked shells or ones that do not close when tapped.
Nestle shrimp, scallops and mussels in rice until almost covered; cook for 7 to 10 minutes or until rice is tender, shrimp are pink, scallops are opaque and mussels are open.
Discard any mussels that do not open.
Garnish with lemon wedges.
