Ingredients: |
Ingredients: ¼ cup good olive oil
1 ½ cups chopped yellow onions (2 onions)
2 red bell peppers, cored and sliced into ½ inch strips
2 tblsp minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups chicken stock
½ tsp. saffron threads, crushed
¼ tsp. crushed red pepper flakes
1 tblsp. kosher salt
1 tsp. freshly ground black pepper
1/3 cup Pernod
1 ½ lbs. cooked lobster meat (I used fresh shrimp)
1 lb. kielbasa, sliced ¼ - ½ inch thick
1 (10 oz. pkg.) frozen peas
1 tblsp. minced parsley
2 lemons, cut into wedges
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Directions: |
Directions:Preheat oven to 425.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over med. heat for 5 more minutes. Lower the heat, add the garlic and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 min., stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the Pernod. Cook the paella over med. heat for 1 minute, until the Pernod is absorbed by the rice. Turn off the heat and add the lobster (shrimp), kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 min., Sprinkle with the parsley, garnish with lemon wedges, and serve hot. |
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