Paella

(from saymyname’s recipe box)

Serves 8 people

Categories: Chicken, Main Dish, Seafood, Spanish

Ingredients

  • 1/2 lb chorizo sausage, cut into 1/2 inch thick slices
  • 2 -3 tablespoons vegetable oil
  • 2 1/2 lbs chicken legs
  • 1 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 2 cups arborio rice
  • 4 cups chicken stock or 4 cups canned low sodium chicken broth
  • 1/4-1/2 teaspoon dried oregano
  • 1/8-1/4 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
  • 1/4 cup chopped fresh parsley
  • 1 (2 ounce) jars pimientos, drained and chopped
  • 1 cup freshgreen peas or 1 cup frozen green pea, thawed
  • 1 lb large shrimp, peeled and deveined
  • 18 -20 steamer clams, in shells well scrubbed
  • 1/4 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. In a saucepan, add the rice, chicken stock, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and saffron.

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

  6. Preheat oven to 350°.

  7. 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.

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

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

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

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

  12. Arrange clams around them.

  13. 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).

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

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