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Paella Recipe

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This recipe for Paella is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 threads saffron
1 lb. boneless skinless chicken thighs cut into 1" cubes
16 large shrimp
Salt and pepper to taste
½ C olive oil
4 oz. dry cured Spanish chorizo, cut into ¼ inch coins
1 tsp smoked paprika
3 cloves garlic, minced
3 bay leaves
3 medium tomatoes minced
7 C chicken stock
2½ C short grain rice
1 9 oz. box frozen artichoke hearts thawed
8 oz. frozen peas
3 jarred roasted red peppers torn into ½ inch strips
16 mussels, cleaned
Directions:
Directions:
Put saffron in ¼ C hot water and let sit 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16-18" paella pan over medium high heat.
Add chicken, shrimp and chorizo and cook, turning occasionally until browned.
Transfer shrimp to a plate, leaving meat to cook more. Add paprika, garlic, bay leaf, tomatoes and onion to pan and cook, about 6 minutes. Add saffron mix and broth, bring to a boil.
Sprinkle in rice and distribute evenly and add artichoke, peas and pepper. Cook without disturbing until the rice has absorbed liquid.
Reduce heat, lay in shrimp and nestle in mussels hinge side down. Cook until mussels open.
Remove from heat and cover with aluminum foil for 5 minutes
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
The recipes is intended to be cooked on your stove. We've never done this inside. We have a metal stand for the fire pit and do it in the backyard.
This is an active participation meal for everyone to enjoy. If you choose a wood fire, build it big and let it burn down for at least an hour to get some good coals. Have smaller split pieces of wood to feed the fire as the Paella cooks if the fire burns down too fast.

 

 

 

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