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Paella

This week I'm getting my grill on with a tasty Spanish dish: paella. You might even say this is the gumbo of Spain because you can add anything and everything to this dish, as long as the basic building blocks are the same. So step up your game a little and give this recipe a try.
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Chicken thigs 5 Medium
  Sweet onion 1 Large, chopped
  Green bell pepper 1 Medium, chopped
  Garlic 4 Clove (20 gm), chopped finely
  Chorizo 1 Cup (16 tbs)
  Roasted poblano peppers 2 Medium
  Roasted red bell peppers 2 Medium
  Roasted tomatoes 2 Cup (32 tbs)
  Roasted tomatillos 1 Cup (16 tbs)
  Rice 3 Cup (48 tbs) (Arizo Blanco)
  Roasted sweet paprika 1 Tablespoon
  Saffron 1 Pinch
  Salt 1 Teaspoon (to taste)
  Pepper 1 Teaspoon (to taste)
  Chicken broth 9 Cup (144 tbs)
  Shrimp 1 Pound
  Scallops 1 Pound
  Clams 24 Medium
  Green peas 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Chop all the vegetables.
2. Mince the garlic cloves.
3. Clean the chicken, clams and scallops.
4. Peel and devein the shrimps
5. Wash the rice.
6. Roast the poblano, red peppers, tomatoes, tomatillos.

MAKING
7. Place an 18.5-inch paella pan on grill, directly over the coals. Once the pan is hot, add a little olive oil to it.
8. Add the chicken thighs, and sear both sides until done. Remove chicken from pan.
9. Put in the onions, bell pepper and garlic, and sauté until the onions are clear.
10. Add the chorizo, roasted poblano and bell peppers, tomatoes and tomatillos, and cook for about 5-10 minutes.
11. Put the arroz blanco (rice), paprika, saffron, salt and pepper. Stir everything together well.
12. Pour 4.5 cups of hot chicken broth and place the seared chicken thighs back into the pan. As the rice cooks, pour more broth if required.
13. Once the rice cooks halfway, add the shrimps, scallops, clams and finally green peas to the top of the dish and let it steam and cook till the rice is soft and sea food and the peas are done.

SERVING
14. Take a serving plate and serve the paella hot directly from the pan. Garnish with lemon wedges if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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