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Receta Chicken And Seafood Paella
by Global Cookbook

Chicken And Seafood Paella
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Ingredientes

  • 8 ounce chorizo sausage
  • 4 x chicken, legs
  • 1 Tbsp. extra virgin olive oil
  • 1/4 tsp saffron, threads
  • 3 c. hot chicken stock
  • 1 x onion, minced
  • 2 clv garlic, chopped
  • 1 can (28 ounce) tomato
  • 1 sm sweet green pepper, diced
  • 1 1/2 c. short-grain rice
  • 1/2 tsp each salt and pepper
  • 1/2 c. frzn peas
  • 12 ounce clam
  • 2 x green onion, chopped
  • 8 x lemon, wedges

Direcciones

  1. Cut sausage into 1/2-inch thick slices. Remove skin from chicken; trim off fat. Cut through each chicken leg at joint to separate thigh from drumstick.
  2. In large paella pan or possibly wide deep skillet, heat oil over high heat; cook sausage, stirring, till browned, about 2 min. Transfer to platter. Add in chicken to pan; cook over medium heat till browned, 7 to 10 min per side. Add in to platter.
  3. Stir saffron into chicken stock; set aside. Add in onion and garlic to pan; cook, stirring, till softened, 4 min. Add in stock mix, tomatoes and green pepper; bring to boil, breaking up tomatoes with spoon and stirring to scrape up any brown bits from bottom of pan. Stir in rice, salt and pepper. Add in chicken; simmer gently over low heat, stirring often, for 20 min. Gently stir in peas and sausage.
  4. Meanwhile, scrub clams under cool running water. Discards any clams with cracked shells or possibly ones which don't close when tapped. Nestle clams in rice till almost covered; cook over low heat till rice is tender and clams are open, 7 to 10 min. Throw away any clams which don't open. Garnish with onions and lemon wedges.