Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup Olive Oil
1 1/2 cups chopped Onions (~2 large)
1 Red Bell Pepper, cored and sliced into thin strips
2 tbsp. minced Garlic, ~6 cloves or just buy a jar of minced garlic to keep in the fridge
2 cups Basmati Rice (or Jasmine)
5 cups Chicken Stock, homemade or store bought
1/2 tsp. Saffron Threads, crushed
1/4 tsp. Red Pepper Flakes
1 tbsp. Kosher Salt
1 tsp. freshly ground Black Pepper
1/3 cup Pernod
1 bag Frozen, Uncooked Shrimp (~24 shrimp)
1 lb. Kielbasa, sliced (Hillshire farm is perfect for this recipe)
1 package frozen Peas
1 tbsp. minced, fresh Parsley
2 Lemons, cut into wedges
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Directions: |
Directions:Heat oven to 425º.
Heat oil in a large Dutch Oven that can be used on top of the stove and in the oven.
Add the onions and cook over medium heat for about 5 minutes, stirring occasionally. Add the pepper strips and cook for another 5 minutes. Lower the heat, add the garlic, and cook for a few minutes longer.
Stir in the rice, chicken stock, saffron, red pepper flakes, salt and pepper. Bring to a boil.
Cover the pot and place it in the oven. After 15 minutes stir the rice gently and add in the shrimp. Return the pan to the oven to bake, uncovered, for 10-15 minutes more, until the rice is fully cooked.
Remove the pan from the oven and place on the stove. Add the Pernod. Cook the paella over medium heat for about a minute until the Pernod is absorbed by the rice. Add in the kielbasa and the peas and stir. Turn off the heat, cover and allow the paella to steam for about 10 minutes.
Sprinkle with parsley and serve with the lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is a recipe you can make your own. Sometimes I add in Littleneck Clams or Mussels, or both, at the time when I add the shrimp. I have also made this and added cooked lobster chunks at the time when I add the kielbasa and peas.
At the end of the day it is not a totally traditional Paella but it always tastes great!
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