Paella

Name: Paella
Ingredients: 4 chicken thighs, boneless; to taste salt; to taste freshly ground black pepper; 2 ounces olive oil; 1 onion meium dice; 2 tablespoons garlic chopped; 1 red bell pepper, medium dice; 1 green bell pepper, medium dice; 12 ounces long grain rice; 26 ounces chicken stock, hot; 4 ounces chorizo; 12 clams, scrubbed; 16 -20 count shrimp; 1 lobster, cut up; 12 mussels, debearded and scrubbed; 1 lemon zest

16 ingredients

7 steps

Ingredients

4 chicken thighs, boneless
to taste salt
to taste freshly ground black pepper
2 ounces olive oil
1 onion meium dice
2 tablespoons garlic chopped
1 red bell pepper, medium dice
1 green bell pepper, medium dice
12 ounces long grain rice
26 ounces chicken stock, hot
4 ounces chorizo
12 clams, scrubbed
16 -20 count shrimp
1 lobster, cut up
12 mussels, debearded and scrubbed
1 lemon zest

Directions

1

Season the chicken with salt and pepper. Pan fry it in the oil, browning it well. Cooking till done. Remove the chicken and set aside.
2

Add onion, garlic and bell peppers to the pan and saute until tender.
3

Add the rice and saute until it turns translucent.
4

Stir the chick stock into the rice and bring to a boil.
5

Add the chorizo, clams and cockles to the pan. Cover and place in a 375 F degree oven for 20-30 minutes.
6

Add the shrimp, lobster and cooked chicken to the pan. Add lemon zest. Cover and cook for an additional 20 minutes.
7

Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened.