Mixed Paella

Name: Mixed Paella
Ingredients: 1/2 cup olive oil; 1 red bell pepper, cut into 1/2-inch-wide strips; 1 cascabel chili (or another chili without heat); kosher salt; 6 chicken thighs (bone in, skin on); 8 oz lamb susage; 1 large yellow onion, diced; 8 cloves garlic; 1 15-oz can diced tomatoes; 2.8 cups chicken stock; 30 threads safron; 1 tbsp smoked paprika; 8 littleneck clams; 2 cups short-grain white rice; 12 jumbo head-on Gulf shrimp; 8 oz cod, cut into 2-inch chunks; 8 mussels; 8 oz green beans, cut into 2-inch pieces; 1/2 cup canned chickpeas; 2 lemons, cut into wedges; 1/4 cup chopped parsley

21 ingredients

1 steps

Ingredients

1/2 cup olive oil
1 red bell pepper, cut into 1/2-inch-wide strips
1 cascabel chili (or another chili without heat)
kosher salt
6 chicken thighs (bone in, skin on)
8 oz lamb susage
1 large yellow onion, diced
8 cloves garlic
1 15-oz can diced tomatoes
2.8 cups chicken stock
30 threads safron
1 tbsp smoked paprika
8 littleneck clams
2 cups short-grain white rice
12 jumbo head-on Gulf shrimp
8 oz cod, cut into 2-inch chunks
8 mussels
8 oz green beans, cut into 2-inch pieces
1/2 cup canned chickpeas
2 lemons, cut into wedges
1/4 cup chopped parsley

Directions

1

{"0":"1. Heat a 12-inch, flat-bottomed pan (it should be more than 2 inches deep) over medium-high heat. Add the olive oil, red bell pepper, and chili; saute until browned. Season with salt, and remove bell peppers.","2":"2. Place the chicken in the pan, skin side down, then brown on all sides, about 10 minutes. Add and brown the chorizo. Add the onion and garlic; cook until translucent.","4":"3. Add the tomatoes and cook until syrupy, about 10 minutes. Add the chicken stock; bring to a boil.","6":"4. Crush the saffron threads and smoked paprika using a mortar and pestle, and stir into the sauce.","8":"5. Add the clams. Remove them as they open, about 10 minutes.","10":"6. Pour the rice into the pan in an even layer, moving the chicken so it settles to the bottom. Do not stir. (Use a short-to medium-grain white rice. Longer grains tend to burn, and brown rice will not work because it has to be covered to cook.)","12":"7. Nestle the shrimp, fish, mussels, green beans, and chickpeas into the rice, and bring to a simmer. Don't pile above the handle rivets - an overcrowded pan means a mushy paella.","14":"8. Turn the shrimp and fish over to cook thoroughly. Add the clams and bell peppers, plus the lemon wedges and parsley.","16":"9. Allow the rice to cook, without stirring, until all the liquid is absorbed, about 30 minutes. If you need more liquid, add extra chicken stock.","18":"10. Let stand for 5 minutes, then drizzle with olive oil and serve."}