Paella

Name: Paella
Ingredients: 12 lb chorizo sausage, cut into 1/2 inch thick slices; 2 -3 tablespoons vegetable oil; 2 12 lbs chicken legs; 1 teaspoon salt, to taste; 14 teaspoon pepper, to taste; 2 cups arborio rice; 4 cups chicken stock or 4 cups canned low sodium chicken broth; 14-12 teaspoon dried oregano; 18-14 teaspoon powdered saffron; 1 large yellow onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 2 large tomatoes, seeded,chopped,and drained; 14 cup chopped fresh parsley; 1 (2 ounce) jar pimientos, drained and chopped; 1 cup fresh green peas or 1 cup frozen green pea, thawed; 1 lb large shrimp, peeled and deveined; 18 -20 steamer clams, in shells well scrubbed; 14 cup chopped fresh parsley, for garnish; 2 limes, cut into wedges,for garnish

21 ingredients

15 steps

Ingredients

12 lb chorizo sausage, cut into 1/2 inch thick slices
2 -3 tablespoons vegetable oil
2 12 lbs chicken legs
1 teaspoon salt, to taste
14 teaspoon pepper, to taste
2 cups arborio rice
4 cups chicken stock or 4 cups canned low sodium chicken broth
14-12 teaspoon dried oregano
18-14 teaspoon powdered saffron
1 large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 large tomatoes, seeded,chopped,and drained
14 cup chopped fresh parsley
1 (2 ounce) jar pimientos, drained and chopped
1 cup fresh green peas or 1 cup frozen green pea, thawed
1 lb large shrimp, peeled and deveined
18 -20 steamer clams, in shells well scrubbed
14 cup chopped fresh parsley, for garnish
2 limes, cut into wedges,for garnish

Directions

1

In a big non-stick skillet, stir/saute the chorizo over medium heat for about 5 minutes or until browned.
2

Transfer chorizo using a slotted spoon to a paper-towel lined plate.
3

(Add oil as needed to the skillet) Add chicken legs to the skillet; cook for about 10 minutes, turning frequently until legs are browned on all sides.
4

Season with salt and pepper to taste; lower heat to medium-low, cover and cook about 20 minutes or until chicken is tender; transfer chicken to paper towel lined plates.
5

In a saucepan, add the rice, chicken stock, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and saffron.
6

Bring to a boil; decrease heat to low, cover and cook about 20 minutes or until the rice is tender.
7

Preheat oven to 350.
8

Add 1 tablespoon oil to skillet; add in onion, bell peppers, and garlic; stir/saute over medium heat for about 5 minutes or until tender.
9

Add in tomatoes, parsley, and pimientos; stir/saute 2 more minutes; transfer vegetables to a bowl.
10

Transfer rice to a paella pan that has been sprayed with non-stick cooking spray.
11

Add in chorizo, sauteed vegetables, and peas; gently stir to combine.
12

Press shrimp into the rice mixture and lay chicken legs on top.
13

Arrange clams around them.
14

Bake, uncovered, for about 25-30 minutes or until the clams open up and paella is heated through (throw out any clams that do not open up).
15

Sprinkle with parsley and garnish with lime wedges; serve immediately.