Paella

Name: Paella
Ingredients: 1 tablespoon olive oil; Salt and pepper; 1 (3 pound) whole chicken, cut into 8 pieces, back removed and saved for stock; 2 cups diced chorizo; 2 Spanish onions, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 cup Valencia rice; 1/2 cup dry white wine; 1 pinch saffron; 3 cups chicken stock, hot; 1 (16-ounce) can peeled tomatoes, drained and crushed by hand; 1 cup Spanish beer; 16 large shrimp fresh shrimp, cleaned and de-veined; 16 Manila clams, scrubbed; 2 lobsters tails, shell-on and halved lengthwise; 16 mussels, scrubbed (try and mix different varieties, if possible); 1 cup fresh shelled peas; 1 cup Spanish olives with pimientos; 2 roasted red bell peppers, peeled and sliced thinly

21 ingredients

12 steps

Ingredients

1 tablespoon olive oil
Salt and pepper
1 (3 pound) whole chicken, cut into 8 pieces, back removed and saved for stock
2 cups diced chorizo
2 Spanish onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 cup Valencia rice
1/2 cup dry white wine
1 pinch saffron
3 cups chicken stock, hot
1 (16-ounce) can peeled tomatoes, drained and crushed by hand
1 cup Spanish beer
16 large shrimp fresh shrimp, cleaned and de-veined
16 Manila clams, scrubbed
2 lobsters tails, shell-on and halved lengthwise
16 mussels, scrubbed (try and mix different varieties, if possible)
1 cup fresh shelled peas
1 cup Spanish olives with pimientos
2 roasted red bell peppers, peeled and sliced thinly

Directions

1

Preheat oven to 350 degrees F.
2

Heat oil in a large skillet or paella pan.
3

Season and sear chicken pieces, then remove from the pan.
4

Render the chorizo; add the onion, peppers, and garlic and saute for 2 to 3 minutes.
5

Add the rice, saute until golden, stirring so it won't burn.
6

Add the seared chicken back to the pan, with the wine and saffron, and stir until all the wine is absorbed.
7

Add 2 cups of chicken stock, 1/4 cup at a time, stirring until the rice absorbs the stock.
8

Add the last cup of chicken stock, tomatoes, and the beer.
9

Add the chicken, shrimp, clams, lobster, and mussels, tucking them into the rice.
10

Bake in the oven for 8 to 10 minutes until mussels open.
11

Add the peas and olives and bake for 2 more minutes.
12

Top with thinly sliced roasted peppers.