Paella
Pat Kirkish
This I adapted from the 60 Minute Gourmet and Alan and I love it. Enjoy, pk
ingredients
- 2 T olive oil
- 1 dry chorizo and about 1/3 of Trader Joe’s Soy Chorizo
- 2 each chicken legs and thighs
- 1 green sweet pepper (i use red, yellow or orange as well), cut into 1" cubes
- 1 C finely chopped sweet onion
- 4 or so garlic cloves minces
- 1 hot dried pepper or pinch of dried pepper flakes
- 1 1/2 t saffron threads crushed
- 1 large bay leaf
- 1 sprig fresh thyme or 1/2 t dried
- 1 C canned, undrained tomatoes
- 1 C long grain rice
- 3/4 C water
- salt and pepper to taste
- 8 little neck claims
- 8 large shrimp cleaned and deveined
- 8 mussels
- finely chopped fresh parsley
directions
- 1
1. Heat oil in large, flat bottomed pan. Prick the sausage, crumbling TJ chorizo and cook, turning often for about 5 minutes.
- 2
2. Add chicken cooking until browned, turning often with Chorizo (about 15 minutes).
- 3
3. As sausages and chicken cook chop pepper oninon and garlic, adding to skillet, stirring often.
- 4
4. Add saffron, bay and thyme, stir.
- 5
5. Add tomatoes, rice, water, salt and pepper, stir well and cover tightly. Cook on low heat about 15 or so minutes.
- 6
6. Clean, rinse and drain shell fish. Devein and clean shrimp (i leave shells on for enhanced flavor).
- 7
7. Add mussels & clams and cook covered about 4 minutes, until beginning to open. Quickly add the shrimp, stirring and recover until shrimp is uniformly pink and remaining shell fish open.
- 8
7. Immediately remove from heat, sprinkle with chopped chopped parsley and serve with crusty break and a nice Malbec. Yummmmmm.
Source: Pat Kirkish
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