This paella recipe is full of seafood and seasonings. This dish is another meal you can bring to the table family style. I recommend using chorizo sausage because they have great flavor and is slightly spicy. You can find it at specialty ethnic markets or Whole Foods.
6 tablespoons of olive oil
1 pound of shrimp, shelled and deveined
1 ½ pounds of mussels in shell
1 pound of chorizo (or chourico) sausage, thinly sliced
3 boneless chicken breasts, cut into chunks
16 clams little neck in shell
2 cups of chicken stock
2 cups of fish stock
2 cups of white wine
4 garlic cloves, minced
2 small plum tomatoes, diced
2 small red onions, finely diced
½ teaspoon of saffron threads, crushed
3 cups of short grain rice (such as Goya’s Arroz Valenciano or Arborio)
¼ cup of fresh cilantro, chopped roughly
¼ cup of fresh parsley, chopped roughly
¾ cup of frozen peas
1 bay leaf
1 cup of roasted red peppers
3 teaspoons of salt
Juice of 1 lemon
Preheat your oven to 350 degrees. Place the chicken breast and shrimp into a glass bowl. Squeeze the lemon juice over the meat and sprinkle with 2 teaspoons of salt Set aside.
Heat a paella pan over medium heat with 3 tablespoons of olive oil. Sauté the chicken and sausage for 3-4 minutes. Scoop the meat out of the pan and set aside. In the same pan, sauté the shrimp and cook for about a minute. Scoop out of pan and set aside.
In the another pan, over low heat, add 1 tablespoon of olive oil and cook the diced red onions and garlic. Cook thoroughly until wilted. Add the diced tomatoes, parsley, and the remaining 1-teaspoon of salt. Cook the mixture and keep covered until it becomes thick in about 8-10 minutes.
While the sauce is coming together, pour into a pot, the chicken and fish stock white wine, saffron, bay leaf and a pinch of salt. Bring to a boil and then let simmer on low.
In the paella pan over medium heat, heat the remaining 2 tablespoons of olive oil. Add the rice and stir until it becomes translucent.
Increase the heat to high and then add the simmered stock with saffron. Also add in the tomato sauce that has thickened and bring to a boil.
Reduce the heat to medium and cook until the liquid has almost evaporated from the rice. Bury the chicken, sausage and shrimp into the rice mixture. Lastly bury the clams and mussels into the rice.
Sprinkle the green peas and cilantro over the rice and arrange the roasted red peppers over the dish.
Bake uncovered in the preheated oven of 350 degrees for 15 to 20 minutes. Take out of the oven and cover with aluminum foil and let sit for 10 minutes.
NOTE: Paella pans (Paellera) are available at most fine cooking stores. You can also make this dish in a thick-bottomed casserole pan (caldero)
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