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IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN) THE PREFERRED PAELLA PAN MADE IN SPAIN IMPORTER OF AUTHENTIC SPANISH PAELLA PANS HOME PAGE 702 737 3925 EMAIL US CLICK HERE SPRING SPECIAL PAELLA PAN BURNER SET CLICK HERE PAELLA GIFT PACKS GIFTS FOR WEDDING, BIRTHDAYS
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This recipe was submitted to us
by one of our Elite Gourmet Members
Michael and Carla
Bouthellette
Thank You Michael and Carla
Valencia-Inspired Paella Master
Recipe
See the ideas below and freely substitute for any of the ingredients:
2 pounds
meaty chicken pieces
Salt
and Pepper
4 ounces
cooked ham, prosciutto, or capicollo, chopped
4 ounces
chorizo or any spicy sausage, bulk crumbled or links cut into
1/2-inchpieces
3
tablespoons olive oil
1 large
onion, finely chopped
2 small red
and/or green sweet peppers, cut into 1-inch pieces
4 cloves
garlic, chopped
2 cups
short-grain rice
2
tablespoons snipped fresh parsley
1 teaspoon
crushed red pepper
1/2
teaspoon saffron threads crushed
4 cups
chicken broth or seafood stock
1/2
cup dry white wine
6 ounces
fresh green beans, cut into 2-inch pieces, or frozen cut green
beans (about 1 cup)
1 medium
tomato, chopped
12 small mussels or
clams, cleaned or 1 pound firm fish steaks (halibut,
swordfish or shark), cut into 1-inch pieces
12 ounces medium shrimp,
peeled and deveined
6 jumbo
shrimp (prawns), peeled and deveined; crawfish tails; or
1
lobster tail, cut into 6 pieces
1 cup
frozen peas
1/2 lemon,
cut into wedges
Snipped
fresh parsley
Sprinkle chicken with salt and pepper. Cook
chicken, ham and sausage in hot oil in a 14 inch paella pan over medium heat
for 10 minutes, turning occasionally, or till lightly browned. Remove
chicken from skillet, set aside.
Add onion, sweet peppers, and garlic to
pan. Cook and stir 5 minutes more. Add rice, the 2 tablespoons of
parsley, red pepper, and saffron; stir till combined. Slowly add stock
or broth and wine. Return chicken to pan. Bring to boiling, reduce
heat, and cook, covered for 10 minutes. Stir in green beans, tomato and
mussels, clams, or fish. Return to boiling, and cook 10 minutes
more. Stir in shrimp, shrimp, crawfish, or lobster tail; and peas.
Cook and stir gently for 3 to 5 minutes or till shrimp are opaque. Cover
pan; let sit for 5 to 30 minutes for rice to plump and absorb flavors.
To serve, season to taste with salt and pepper
and garnish with lemon wedges and parsley. Makes 6 servings.
Nutritional facts per serving:
703 cal.
28g total fat (7 g sat. fat) 177 mg cholesterol, 1141 mg sodium, 65 g
carbo., 3 g dietary fiber, 61 g pro. Daily Values 24% vit A 78% /vit C, 67%
iron
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