Directions: |
Directions:You will need a big pan for this, preferably a true paella pan. It's best cooked over a real flame, I sometimes take the racks out of the gas grill and lower the pan directly onto the flame deflectors.
Start by finely chopping the garlic cloves, coarsely chop the large onion, red pepper, green pepper and two tomatoes.
Put olive oil into pan and sauté garlic, when the garlic has started to sweat add the chicken thighs to the pan, skin side down, and sausage pieces. Cook the chicken and sausage until they are mostly done (10 minutes) then add the chopped peppers and tomatoes - cook for 5 more minutes
then sprinkle the dry rice over everything and add enough chicken stock to cover. Sprinkle with saffron threads and turn the heat down to medium and cook for 10 minutes. If you insist you can stir the pan once, immediately after adding the rice. Don't stir again, just leave it alone. You want the rice to get a little singed on the bottom, and it won't if you stir it too much. If it starts to dry out you can add a bit more chicken stock, you want there to be some liquid in the pan when you add the seafood but not too much.
Next comes the seafood - you are only limited by the selection at your market and the expense - add on top and stir all together. Simmer until seafood done to your liking. Sprinkle chopped parsley over everything. |
This recipe for Paella is from