I’m hosting book club today and making Paella for the group. Believe it or not, paella is traditionally a
Spanish poor man’s dish where seafood is in abundance along the Mediterranean . Not
so much the case here in Iowa . Oh to live by the sea and have cheap fresh
seafood available. The photos are
pictures I took on Sawyer’s and my birthday last year when I fixed Paella for the
family. I only fix this on special occasions. Wish I had their pans. They made a perfect Paella. A good Paella pan is a help if you make it a
lot.
I like my recipe because you can do a lot of prep work in
advance to save time.
Seafood and Chicken Paella with Chorizo
Spanish dried chorizo (I ordered on the internet)
1 onion, thinly sliced
2 garlic clove, thinly sliced
1 cup canned diced tomatoes (Using my golden canned tomatoes
for the color)
2 cup Arborio rice
Good pinch of saffron dissolved in 2 tablespoons of water
3 cups water
Salt and pepper
Extra virgin olive oil
1 pound large shrimp (I use frozen that is already cleaned)
½ cup chicken broth
2 tablespoon fresh lemon juice
6 bone in chicken thighs
2 tablespoons chopped parsley
1 scallion, thinly sliced
What ever sea food you would like to add to the dish
(Mussels, crab, lobster, etc. Make it
your own)
Preheat the oven to 350 degrees.
Salt and pepper 6 chicken thighs with bones and roast in the
oven until they are completely cooked.
Set aside. You can do this well
ahead of time and refrigerate or used left over roast chicken.
In a 12 inch large skillet (make sure you have a lid for it),
Cut your chorizo into bite sized pieces.
Add a bit of olive oil to the pan and add the onion and garlic and cook
over low heat, stirring, until softened and just beginning to brown, 5 minutes.
Toss in your chorizo and cook for a minute or so. Stir in the tomatoes, rice, saffron with its
liquid, and the water. Season with salt and pepper and bring to a boil. Cover
and simmer over low heat, without stirring, until the rice is al dente and the
liquid is absorbed, 20 minutes.
In a large skillet, heat the olive oil until shimmering.
Season the shrimp with salt and pepper, add them to the skillet and cook over
high heat, turning once, until pink and cooked through, about 3 minutes. Using
a slotted spoon, transfer the shrimp to the rice.
Wipe out the shrimp skillet. Pour in the broth and lemon juice
and bring to a boil. Add the mussels if you are using them, cover and cook,
shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels
and their cooking liquid over the rice.
If a mussel does not open toss it out.
I take my mussels out and add them without the shell. You may wish to leave them in the shell for
presentation.
Add the cooked chicken into the rice. Cover and cook in the
oven for about 15 minutes (longer if the chicken is cold), until the paella is
just heated through. Garnish with the parsley and scallion, drizzle with the 1
tablespoon of olive oil, and serve.
Serve with crusty bread family style.
As always, I'm looking forward to today. Be happy and may God bless you and yours.
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