Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 oz. extra virgin olive oil
4 oz. pork loin, cut in chunks
1/2 lb. boneless chicken thighs
chorizo links, sliced
4 garlic cloves, minced
1 bay leaf
1 onion, chopped
1 red pepper, chopped
8 oz. white wine
1 - 14 oz. can petite diced tomatoes
pinch saffron
1 t. salt
black pepper, to taste
18 oz. Arborio rice
4 c. chicken stock
3/4 c. frozen peas
1 lemon, cut into wedges
Chicken marinade:
1 T. paprika
2. t. oregano
Kosher salt
black pepper
Pork marinade:
Garlic salt
squeeze lime juice
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Directions: |
Directions:Mix chicken with marinade in plastic bag and refrigerate 1 hour.
Mix pork with marinade in plastic bag and refrigerate 1 hour.
In extra large paella pan, heat oil. Saute chicken and pork. When almost browned, add chorizo and cook all until all browned. Add onions and red peppers. Cook a few minutes. Add rice and cook to lightly brown the rice. Add wine and cook until almost completely evaporated. Mix 1/4 c. chicken stock with saffron threads and add to pan. Stir. Add small amounts of chicken stock and cook stirring occasionally until stock is absorbed. Continue this process until rice is close to complete. Add peas and more stock and continue to cook. Cover lightly with foil or a lid to aide in the cooking of the rice. If your pan fits in the oven, you can finish the cooking process in the oven (foil covered). |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: It is appropriate for the rice to "stick" a bit to the bottom of the pan crating a crust like crunchy base. Amounts of meat, veggies, rice, stock can all be adjusted as desired to amount of people and type of paella desired. Any shell fish or fish can be included as well.
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