About the Recipe
Ingredients
2 cups Basmati Rice
1/2 pound Shrimp Mussels
1/2 pound Clams
4 Boned Chicken Tights (cut in half)
2 links Spanish Chorizo
4 Cups Low-Sodium Chicken Broth
1/2 tsp Saffron
3 tbsp Extra Virginia Olive Oil
1 Yellow Onion (finely chopped)
1 Red Pepper (finely chopped)
5 Garlic Cloves (minced)
1 can of Tomatoes
1 tsp Sweet Paprika
1 cup Frozen Green Peas
1 Fresh Lemon (thinly sliced)
1/4 cup Parsley (chopped)
Pepper (to taste)
Preparation
Step 1
Prep the vegetables: Mince the red pepper. Mince the onion. Mince the garlic.
Step 2
Cook the chicken, shrimp, & spanish chorizo. In your largest skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken, cook until done then remove. Add the shrimp and sauté about 1 to 2 minutes per side. Remove the shrimp and set it aside.
Step 3
Cook the paella: In the same pan, heat olive oil on medium heat. Sauté the onion and garlic until just translucent. Add the chopped red pepper. Add tomatoes and cook until the tomatoes have broken down. Stir in the stock, saffron and kosher salt. Sprinkle the rice evenly across the broth. Bring to a medium simmer and cook without stirring until liquid is absorbed.
Step 4
Add bag of frozen peas. Also add back in the chicken, shrimp, and spanish choruses. Add additional chicken broth, then cover pan over medium heat.
Step 5
In a separate pot, cook calms and oysters until done.
Step 6
Add the clams and oysters and serve: When the paella is done, add the clams and oysters to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle parsley & serve with additional lemon wedges.
