Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: small pork tenderloin, cut into chuncks
garlic salt
small package boneless, skinless chicken theighs
1 T. paprika
2 t. dried oregano
Kosher salt
pepper
2 - 3 chorizo sausage links, cut into discs
2 T. Olive oil
1 red pepper, diced
1 large onion, diced
2 - 3 cloves garlic, minced
1 tomato, diced
large container of Arborio rice
large pinch of saffron
salt and pepper to taste
parsley, chopped (about 1/2 c.)
chicken stock (about 16 - 20 oz.)
frozen peas (about 1 c.)
lemon wedges
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Directions: |
Directions:Mix pork pieces with garlic salt and marinate in a large baggie in frig for an hour or two.
Mix chicken pieces with paprika, oregano, salt and pepper and marinate in a large baggie in frig for an hour or two.
Heat oil in very large paella pan. Add meats to pan keeping each separate until each is mostly cooked, then you can mix them together.
Add onions,red pepper and garlic. Continue stir frying until veggies are softened. Add rice, cook stirring until rices is incorporated and starts to brown a bit.
Add chicken broth a bit at a time and cook and stir until most of the broth is absorbed. Mix a small amount of chicken stock with saffron and stir into the rice mixture. Add chopped tomatoes and parsley. Continue cooking adding small amounts of chicken stock at a time as necessary stirring and covering the pan with a large lid or make-shift lid of aluminum foil lightly placed on top. Continue this process allowing rice to absorb most of the liquid before adding more. When rice is close to done, stir in peas and cook until heated through. Note - allow the rice (especially on the edges) to stick to the pan. This creates a toasty "crust" on the bottom and edges.
Paella is done, when rice is tender. Garnish with lemon wedges around the edges of the pan. Serve family style from the pan.
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Personal
Notes: |
Personal
Notes: This recipe is made in a very large paella pan and serves a lot of people. You can adjust the portions of ingredients to accommodate smaller pans and numbers. We like to serve this meal with a light salad and grilled garlic bread.
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