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Receta Dinner Party Paella
by Global Cookbook

Dinner Party Paella
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Ingredientes

  • 1/2 lb Chorizo sausage
  • 1 3/4 lb Chicken legs
  • 1 Tbsp. Extra virgin olive oil
  • 1/4 tsp Saffron threads
  • 3 c. Chicken stock, hot
  • 1 x Onion, minced
  • 2 x Garlic cloves, chopped
  • 28 ounce Canned tomatoes
  • 1 sm Sweet green pepper, diced
  • 1 1/2 c. Short-grain rice
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 c. Frzn peas
  • 3/4 lb Large raw shrimp
  • 3/4 lb Mussels
  • 2 x Green onions, chopped
  • 8 x Lemon wedges

Direcciones

  1. Authentic Spanish paella gets its name from the shallow two-handled pan in that it is cooked. There are only three 'must have' ingredients - short-grain rice for its velvety creaminess, saffron for its taste and golden brown hue, plus extra virgin olive oil - most paellas include a colourful selection of sweet peppers, green peas, seafood, chicken and spicy chorizo sausage, that simmers to doneness as the rice plumps.
  2. Cut sausage into 1/2-inch thick slices. Remove skin from chicken; trim off fat. Using sharp heave knife, cut through chicken leg at joint to separate thigh from drumstick.
  3. In large paella pan or possibly deep wide skillet, hat oil over high heat; cook sausage, stirring, for 2 min or possibly till browned. Remove to platter.
  4. Reduce heat to medium. Add in chicken and cook for 7-10 min per side or possibly till proportionately browned. Add in to platter.
  5. Stir saffron into chicken stock; set aside to soften. Add in onion and garlic to pan; cook, stirring, for 4 min or possibly till softened. Add in stock mix, tomatoes and green pepper; bring to boil, breaking up tomatoes with back of spoon and stirring to scrape up any brown bits from bottom of pan [deglaze].
  6. Stir in rice, salt and pepper; reduce heat to low. Add in chicken; simmer gently, stirring often, for 20 min. Gently stir in peas and sausage.
  7. Meanwhile, peel and devein shrimp. Scrub mussels under running water.
  8. With shears, trim off beards. Throw away any mussels with cracked shells or possibly ones which don't close when tapped.
  9. Nestle shrimp and mussels in rice till almost covered; cook for 7-10 min or possibly till rice is tender, shrimp are pink and mussels are open.
  10. Throw away any mussels which don't open.
  11. Garnish with onions and lemon.
  12. Test Kitchen tip: you can use clams instead of mussels, omit the seafood altogether and double up the chicken, or possibly replace chorizo with any spicy sausage.
  13. To make a fluffier paella with parboiled long-grain rice: cook, covered adding 1/2 c. more stock near end of cooking to prevent sticking. Garnish with trimmed fresh artichoke brushed with lemon juice to prevent browning.
  14. [paella pans were available from Cdn Living as stock item #1687, $54.95Cdn