Ingredients: |
Ingredients: 4 cups rice, cooked
1 bunch green onions, finely chopped
Rice vinegar
2 cups olive oil
4 cups onion, chopped
Salt
Ground pepper, coarsely cracked
12 chicken thighs
Garlic, chopped (to taste)
1 teaspoon saffron
4 green peppers, coarsely chopped
4 red peppers, coarsely chopped
Black pitted olives
12 scallops (substitute clams or mussels in scrubbed shells)
10 lobster tails, cut into 1" bites
2 lbs. 16x20 shrimp, peeled
1 1/2 lbs. lump crab meat
Note: obviously this serves a lot! This is party-size (or restaurant-size since I got it from a chef at a restaurant). Half or quarter or whatever as needed to serve your guests.
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Directions: |
Directions:Cook rice separately. After it is cooked, add finely-chopped green onions and a little rice vinegar (just barely, to taste). Toss and set aside to marinate. Cover and stir occasionally.
Heat olive oil in a large heavy pot, preferably cast iron. Brown onions and set aside.
Salt and pepper, then brown chicken thighs on both sides. Return onions to pot with chicken and add garlic, salt, and saffron, adjusting seasoning with each addition. Add the green and red peppers.
During the last 15 minutes of cooking, add olives, scallops, lobster, and shrimp. At the last minute, carefully spoon in lump crab meat, disturbing as little as possible so as not to break up. Taste-test and add salt if needed. Bring back to a boil, lower heat and cover. Check for doneness.
Place a scoop of rice in each serving bowl, cover with Paella, and serve! |
This recipe for Paella -- Party Size! is from