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Ингредиенты
- 1/2 lb Chorizo sausage
- 1 3/4 lb Chicken legs
- 1 Tbsp. Extra virgin olive oil
- 1/4 tsp Saffron threads
- 3 c. Chicken stock, hot
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 28 ounce Canned tomatoes
- 1 sm Sweet green pepper, diced
- 1 1/2 c. Short-grain rice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 c. Frzn peas
- 3/4 lb Large raw shrimp
- 3/4 lb Mussels
- 2 x Green onions, chopped
- 8 x Lemon wedges
Инструкции
- Authentic Spanish paella gets its name from the shallow two-handled pan in that it is cooked. There are only three 'must have' ingredients - short-grain rice for its velvety creaminess, saffron for its taste and golden brown hue, plus extra virgin olive oil - most paellas include a colourful selection of sweet peppers, green peas, seafood, chicken and spicy chorizo sausage, that simmers to doneness as the rice plumps.
- 1. Cut sausage into 1/2-inch thick slices. Remove skin from chicken; trim off fat. Using sharp heave knife, cut through chicken leg at joint to separate thigh from drumstick.
- 2. In large paella pan or possibly deep wide skillet, hat oil over high heat; cook sausage, stirring, for 2 min or possibly till browned. Remove to platter.
- Reduce heat to medium. Add in chicken and cook for 7-10 min per side or possibly till proportionately browned. Add in to platter.
- 3. Stir saffron into chicken stock; set aside to soften. Add in onion and garlic to pan; cook, stirring, for 4 min or possibly till softened. Add in stock mix, tomatoes and green pepper; bring to boil, breaking up tomatoes with back of spoon and stirring to scrape up any brown bits from bottom of pan [deglaze].
- 4. Stir in rice, salt and pepper; reduce heat to low. Add in chicken; simmer gently, stirring often, for 20 min. Gently stir in peas and sausage.
- 5. Meanwhile, peel and devein shrimp. Scrub mussels under running water.
- With shears, trim off beards. Throw away any mussels with cracked shells or possibly ones which don't close when tapped.
- 6. Nestle shrimp and mussels in rice till almost covered; cook for 7-10 min or possibly till rice is tender, shrimp are pink and mussels are open.
- Throw away any mussels which don't open.
- Garnish with onions and lemon.
- Test Kitchen tip: you can use clams instead of mussels, omit the seafood altogether and double up the chicken, or possibly replace chorizo with any spicy sausage.
- To make a fluffier paella with parboiled long-grain rice: cook, covered adding 1/2 c. more stock near end of cooking to prevent sticking. Garnish with trimmed fresh artichoke brushed with lemon juice to prevent browning.
- [paella pans were available from Cdn Living as stock item #1687, $54.95Cdn
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 948g | |
| Recipe makes 4 servings | |
| Calories 1070 | |
| Calories from Fat 425 | 40% |
| Total Fat 47.23g | 59% |
| Saturated Fat 14.49g | 58% |
| Trans Fat 0.16g | |
| Cholesterol 323mg | 108% |
| Sodium 2064mg | 86% |
| Potassium 1739mg | 50% |
| Total Carbs 81.27g | 22% |
| Dietary Fiber 7.0g | 23% |
| Sugars 8.78g | 6% |
| Protein 77.82g | 125% |
