1 lb extra large shrimp, peeled and deveined
Salt and pepper
8-9 medium garlic cloves, minced
1 lb chicken breast cooked and sliced or cubed
1 red bell pepper, seeded and cut pole to pole into 1/2″ wide strips
8 oz Spanish chorizo, sliced 1/2″ thick on the bias
1 medium onion, chopped fine, about 1 cup
1 14.5 oz can diced tomatoes, drained, minced and drained again
2 cups long grain brown rice
3 cups chicken broth
1/2 tsp saffron thread crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 tsp fresh parsley leaves chopped
Preheat oven to 350 degrees. Toss shrimp, 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp oil and 1 tsp garlic in medium bowl; cover and refrigerate until needed. Season chicken with salt and pepper, set aside.
Heat 2 tsp oil in large Dutch oven over medium-high heat until simmering but not smoking. Add peppers and cook stirring occasionally, until skin begins to blister and turn spotty black, 3-4 minutes. Transfer peppers to small plate and set aside.
Add 1 tsp oil to now-empty Dutch oven, heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer. Transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4-5 minutes. Transfer chorizo to bowl with chicken and set aside.
Add enough oil to fat in Dutch oven to equal 2 tbsp, heat over medium heat oil until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic an cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1-2 minutes. Stir in chicken broth, saffron, bay leaf and 1/2 tsp salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice, arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.
Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve.
This is delicious.
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