Paella for Four; A Wonderful Spanish Mixed Seafood Stew
Ingredients
- 1 T smoky paprika
- 2 t dried oregano
- a pinch of Kosher salt
- a pinch of freshly ground black pepper
- 8 pieces chicken wings
- 12 small littleneck clams or 8 large
- 6-8 oz solid chorizo sausage, cut into ¼ inch rounds
- 8 large shrimp or 12 small
- ¼ C extra virgin olive oil
- 1 white onion, skinned and diced
- 4 large cloves garlic, skinned and diced
- ¼ C Italian parsley leaves, chopped
- 1 of 14.5 oz whole tomatoes, drained, crushed and chopped coarse
- 1 C short grain Spanish rice (we used La Bomba but Arborio can be substituted)
- 2 C hot water
- a pinch of saffron
- salt and pepper to taste
- 4 oz shelled green peas for garnish
- 4-8 lemon wedges for serving
Instructions
Use a 12 inch All-Clad stainless steel pan or equivalent. A paella pan is not necessary.
Mix and rub on the chicken and refrigerate for 1 hour.
Let the chicken warm up for 30 minutes before cooking.
Heat half of the oil in the pan to medium high heat and brown the sausage rounds, then reserve.
Add the remaining oil and chicken and brown on all sides, then reserve.
Add the rice and stir to mix thoroughly to coat all the rice; about 2 more minutes.
Add back the sausage and chicken.
Place the clams where you want them in the finished dish and don't stir anymore. Cook for 5 minutes.
Place the shrimp tails up where you want them to appear in the finished dish.
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