Paella Valencia
Sheryl
Utensils needed - 5 quart sauteuse or paella pan
ingredients
- 1 tablespoon olive oil
- 1/2 pound chorizo sausage, sliced
- 6 boneless, skinless chicken thighs
- 2 cups or more chopped onions (about 2 medium)
- 4 garlic cloves, minced
- 2 cups long-grain white rice
- 1 finely diced red bell pepper
- 1/2 teaspoon crushed saffron threads
- 1 teaspoon hungarian smoked paprika
- 2 cups bottled clam juice
- 2 cups chicken stock
- 1 pound large uncooked shrimp, peeled, deveined
- 1 pound cleaned squid bodies cut into 1/2-inch rings
- 1 dozen clams, scrubbed
- 1 dozen mussels, scrubbed, debearded
- 1 cup frozen green peas, thawed
- Lemon wedges and best quality olive oil for drizzling over each serving
directions
- 1
Saute and brown the chicken thighs over medium heat in a bit of olive oil.
- 2
Remove chicken from the pan, then saute the onions, garlic, and red pepper until onions are quite soft and translucent.
- 3
Add the rice and saute for a minute or so. Add the clam juice, stock, and a couple tablespoons of white wine if you have a bottle opened.
- 4
Arrange the chicken and peas over the rice mix, then put in 375 oven (covered) for about 30 minutes. Remove from the oven, and arrange the seafood over the top. Cover again, and place back in oven until rice is cooked and clams and mussels are opened.
- 5
Serve directly from the pan. Pass lemon slices and olive oil to drizzle over individual portions.
Source: Sheryl
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