August 3, 2009

2009 08 03 083

1 large onion (finely chopped)
1 pint mini red, yellow & orange peppers (finely chopped)
1 T garlic (minced)
1/2 pound fresh chorizo (formed into 1 inch balls)
4 boneless chicken thighs (roughly chopped into 2 inch sections)
1/2 pound manila clams
1/2 pound prawns
4 cups chicken stock
2 cups Arborio rice
1 cup frozen peas and carrots (diced carrots)
1 T dried herbs (oregano or your favorite Mediterranean blend)
1 pinch saffron
Leaves of 6 sprigs fresh thyme
Smoked paprika
Kosher salt
1-3 T Olive Oil
1 -3 T Butter

1 handful roughly chopped parsley

1-2 Lemons for garnish

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Sprinkle chicken pieces with salt, paprika and dried herbs, set aside.

Preheat your largest skillet over medium heat. Add enough olive oil to barely cover the bottom of the pan. Add an equal amount of butter.

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Place stock in a 2 quart sauce pan over medium low heat and add saffron and fresh thyme.

When butter is fully melted in skillet, add onions and cook until softened and translucent.

Stir in each addition and stir occasionally to ensure even cooking.

Add peppers and cook until softened.

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Add chorizo and cook until browned.

Add chicken and cook until no longer pink.

Add garlic and rice. Stir constantly until rice begins to turn from opaque to translucent.

Pour in the entire quart of stock and stir until incorporated.

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Add shellfish gently pushing into the liquid & rice. (arrange artfully as you will be serving from the pan)

If pan is oven safe, place in 350° oven for approximately 20 minutes or until liquid is absorbed.

If not, cover and set burner to medium low/low for approximately 30 minutes or until liquid is absorbed.

Finished product will be drier and fluffier if finished in the oven and moister and more creamy if finished on the stove.

Let sit (uncovered) 5 minutes.

Sprinkle with parsley and place lemon wedges around perimeter.

And what do we serve with Paella? Sangria, of course!


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