Ingredients: |
Ingredients: 3 Chicken Breasts - cut into bite size pieces
3 Lobster Tails, shell removed and cut into bite size pieces
1 1/2 lbs Prawns, large shells removed
24 Mussels in shells
24 Clams in shells
1/2 lb Scollops
1 lb Chorizo Sausage - sliced in 1/4 " rounds
32 oz Chicken Broth
1/2t Saffron
1/2C Vegetable Oil
6 Garlic cloves - minced
1 Onion, large chopped
2C Rice - long grain
2t Salt
2t Pepper - freshly ground
1 Tin Diced Tomatoes - 28oz
1 1/2 C Peas frozen or fresh
1 4 oz Jar Pimentos sliced
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Directions: |
Directions:1. Rinse the fish and shellfish in water - making sure to remove the "beards" from the clams and mussels.
2. Bring chicken broth to boil in a large pot, once it has come to a boil add the saffron.
3. Saute chicken pieces over medium heat until they are golden brown - put aside in a covered dish to keep them warm and juicy.
4. Add garlic and onions to oil and cook over low heat, stirring frequently until the onion is translucent.
5. Add the rice and cook until translucent, stirring occasionally.
6. Add the chicken broth/saffron, salt and peper and stir to loosen and brown bits at the bottom. Cover and simmer 10 minutes.
7. Rub the sides and bottom of a large dutch oven with olive oil and then construct the paella.
8. Place one half of the uncooked shellfish - lobster, scallops, mussels and clams in the bottom of the dutch oven, cover with one half of the chorizo slices, tomatoes, peas and pimento.. Arrange the chicken pieces on top, and then add the remainder of the shellfish, tomatoes, chorizo, peas and pimentos.
9. Spoon on the remaining rice and chicken broth.
10. Cover the dutch oven. Bake at 350 º for 30 minutes, checking on it once or twice to see if it needs extra chicken broth if needed. Make sure the mixture continues to boil - so cooking times are not thrown off.
11. Remove the lid and bake until rice is fluffy - approximately another 10 minutes. |
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