Paella
Joel Wald
ingredients
- Chicken thighs
- 1 lb chorizo sausage
- 12 scrubbed little neck clams
- 18 cleaned mussels
- 2 lobsters (1-1/2 lbs) cut up
- 1 cup frozen peas
- 1 onion diced
- 3 peeled carrots cut into 2" sections
- 5 clovers garlic diced
- 1 teaspoon saffron (expensive, but necessary)
- 3 oz extra virgin olive oil
- Salt/pepper to taste
- 3 Tablespoons chopped parsley
- 1 1/2 cups rice (med grain or long grain)
- 1 Red pepper chopped
- 1 orange pepper chopped
- 1 can artichoke hearts drained
- 1 jar whole pimientos drained
- 2 cups chicken stock
- 2 cups clam juice (you can buy it in a bottle or can in the grocery)
- Note: chicken stock and clam juice ingredients (you can use
- any combination of chicken stock, clam juice or white wine
- Shrimp Marinade:
- 1 clove chopped garlic
- 1 chopped onion
- 1 Tablespoon chopped parsley
- 1/2 cup vegetable oil (canola or whatever)
- 1/2 cup white wine
- as long as it totals 4 cups)
directions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Defrost peas
- 3
Chop onions, garlic, peppers, carrots
- 4
Scrub / de-beard mussels, clams
- 5
- Put olive oil in paella pan and preheat oil at medium/high heat
- 6
- Sear chicken to brown. Remove
- 7
- Sear sausage to brown. Remove
- 8
- Add additional oil if necessary
- 9
- Sauté vegetables until onions are translucent (not brown)
- 10
- Add rice, sauté until golden stirring so it won’t burn.
- 11
- Add salt/pepper to taste.
- 12
- Add chicken stock/clam juice and saffron.
- 13
- Stir well and bring to boil on stove top
- 14
- Arrange chicken, chorizo, clams, mussels, shrimp, lobster pieces (shell side up).
- 15
- Place lid (or tin foil) on pan.
- 16
- Place covered pan in oven.
- 17
- Check in 18 minutes if rice is cooked and mussels/clams are open.
- 18
- Add peas, artichokes and pimientos and bake covered until hot.
- 19
- Season with salt/pepper to taste.
- 20
- Sprinkle with fresh parsley to garnish. Serve and enjoy!
Source: Joel Wald
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