Ingredients: |
Ingredients: 1/2 cup uncooked Arborio rice per person
1 1/2 cup chicken broth per 1/2 cup rice
5 threads saffron per person dissolved in 1:2 cup white wine
1-2 packages of SILVA Linguica Sausage- 1 per person
1 Chicken breast and thigh per person
Spanish Paprika
8 Lemons (4 for garnish, 4 for lemon juice)
Garlic- fresh cloves- go for it
Shrimp
Mussels
Clams
Can Artichoke Hearts
Jar Red Piquillo Peppers, cut in strips
Can green peas
Celery, Onion, Carrots for broth
White wine to taste (plus some for cooking)
Salt and pepper, to taste
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Directions: |
Directions:Preheat oven to 350 degrees.
Start chicken broth by boiling chicken in 6 cups water for 20 minutes. Add celery, onion and carrots. Add garlic cloves, shrimp shells and salt and pepper. Add chicken stock to supplement broth. Remove chicken and set aside, continue to heat stock. Strain all ingredients out and just heat broth.
Toast saffron gently in a small pan. When aroma is released add white wine. Allow to come to a boil then remove from heat.
Heat paella pan over medium heat, add olive oil and linquica sausage - flip until brown on both sides, then remove from the pan. Add chicken and fry until golden brown. Remove meat from pan.
Add garlic and onions and saute until translucent.
Add rice, stirring well and coating with olive oil for about one minute. Add back in chicken and sausage. Add broth, paprika, saffron, peppers, artichoke hearts and peas.
Adjust heat to maintain a slow boil. After about 5 minutes, add the seafood. Cook another 15 minutes or until rice is done. Add fresh lemon juice (from 4 lemons). Place in oven for about 10-15 minutes. Serve with lemon wedges and crusty bread. |
This recipe for Paella is from