3 – 5 Servings
This is a GREAT dish for cooking for a party with everyone watching, drinking, and talking around the kitchen island. The 12 inch pan makes 3-5 servings, and is the smallest that works, because it still cooks the rice correctly.
Ingredients
1ea 12 inch paella pan
1ea Pinches of saffron
2T Hot water
1C Spanish short grain rice
8 Raw shrimp peeled
8 Live mussels
3T Olive oil
3 – 4 Chicken thighs, skinless, boneless, cut into bite sized pieces
1/4C Chorizo cut into 1/4in slices, casings removed
1-1/2C Chopped onion
2 Large garlic cloves crushed
1/2t Hot Spanish paprika
1/3C+ Green beans chopped
1/2C Frozen peas
2C Chicken stock
1/2C Jarred roasted red pepper strips
1/4C+ Finely chopped parsley
Salt and Pepper to taste
Process
Put the saffron in a bowl and add 2T of hot water
Set aside
Heat 2T of oil in a 12in paella pan over medium high heat
Add chicken and cook until golden and crispy (about 5 minutes)
Transfer to a bowl
Add chorizo to the paella pan and cook for 1 minute or until it starts to crisp
Add to chicken
Heat another 2T of oil to the paella pan
Add the onions and cook for 2 minutes
Add the garlic and paprika and cook for another 3 minutes or until the onions are soft but not brown
Add the rice, beans, and peas to the paella pan, and stir until coated in oil
Return the chicken thighs and chorizo and any accumulated juices to the casserole
Stir in the chicken stock, saffron liquid, and salt and pepper and bring to a boil while stirring
Lower the heat and simmer, without stirring, for 15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
Arrange the mussels, shrimp, and bell pepper strips on top
Cover the casserole
Simmer without stirring for 5 minutes or until the shrimp become and the mussels open
Discard any mussels that don’t open
Taste and adjust the seasoning
Sprinkle with parsley and serve immediately
Mad Dog and Celeste's Recipes 