Esta es una exhibición prevé de cómo se va ver la receta de 'Spanish Chicken And Mussel Paella' imprimido.

Receta Spanish Chicken And Mussel Paella
by Global Cookbook

Spanish Chicken And Mussel Paella
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 1 c. Yellow onion, chopped (1 medium)
  • 1 x Red or possibly green bell pepper, cored, seeded and cut into strips
  • 1 c. Seeded and minced tomato, (a 1-lb. can)
  • 1 tsp Dry thyme and basil, crumbled
  • 1 tsp Cumin seed
  • 1 x Bay leaf
  • 1 Tbsp. Chopped garlic
  • 2 1/2 x Chicken, cut into 10 serving pcs or possibly 6 chicken legs, seperated into drumsticks and thighs, up to 3-lb.
  •     Salt and pepper
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 lb Chorizo or possibly Spanish sausage, cut crosswise into slices, or possibly smoked ham, diced (about 3 links)
  • 4 x 1/2 c. chicken broth, up to 4
  • 1/4 tsp Grnd saffron or possibly tumeric
  • 3 c. Long-grain rice
  • 1 lb Mussels, scrubbed well, beards removed and rinsed
  • 1 c. Fresh or possibly frzn peas, thawed
  •     Chopped fresh coriander or possibly parsley for garnish
  •     Lemon wedges for garnish

Direcciones

  1. Make the sofrito: In a skillet heat 2 Tbsp. extra virgin olive oil. Add in the onion and pepper, and cook till softened, about 2 min. Add in tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mix for 5 to 7 min, or possibly till almost all the liquid has evaporated. Set aside.
  2. Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat till it is warm.
  3. Add in the chicken to the skillet, cook it for 7 to 10 min on each side, or possibly till it is browned and transfer it to a plate. Add in the sausage or possibly ham to the skillet, cook it, tossing, till it is browned lightly, and transfer with a slotted spoon to the plate.
  4. To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over modertaely high heat, add in the saffron or possibly tumeric and let the mix steep for 5 min. In a 14-inch paella pan or possibly a large deep ovenproof skillet, arrange the rice, chicken, sausage or possibly ham and sofrito. Add in the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 min. (Don't stir the paella during cooking. If the mix becomes dry, add in the additional broth.) Add in the peas and bake the paella for 10 min more, or possibly till the liquid is absorbed and the mussels have opened.
  5. Let the paella stand, covered with a dish towel, for 5 min before serving. Serve the paella in its dish garnished with the coriander and lemon wedges.
  6. Yield: 6 to 8 servings