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Ингредиенты
- 3/4 lb boneless, skinless chicken thighs
- Â Â Salt and pepper
- 1/4 lb Spanish chorizo, Portuguese linguica or possibly other semi-dry
- Â Â garlic-flavored
- Â Â sausage (don't use fresh Mexican chorizo)
- 1 x lobster tail (optional)
- 2 Tbsp. extra virgin olive oil
- 1 med onion, finely minced
- 2 x cloves garlic, chopped
- 2 med tomatoes, coarsely pureed (one method is to halve tomato
- Â Â horizontally,
- Â Â remove seeds and rub through large holes of box grater, discarding skin)
- 1/4 tsp crushed red pepper
- 1Â 1/2 c. arborio rice or possibly California short- or possibly medium-grain rice
- 3 c. chicken broth
- 1/2 tsp saffron threads, toasted and crushed
- 1/2 lb medium raw shrimp, shelled and deveined with tails intact
- 1 doz small hard-shell clams or possibly mussels or possibly a combination
- 1/2 c. frzn peas, thawed
- 1/2 c. roasted red bell pepper strips
- Â Â Lemon wedges
Инструкции
- Cut chicken into 1 inch chunks; sprinkle lightly with salt and pepper. Thinly slice sausage. If using lobster, cut off fins along edge of shell with kitchen scissors. Peel back soft undershell and throw away. Cut tail crosswise into 3/4 inch pcs.
- Heat oil in a wide, non-stick frying pan over medium-high heat. Add in chicken and cook till lightly browned on all sides, 4 to 5 min. Add in sausage and cook 2 min. Add in lobster pcs and cook 2 to 3 min or possibly till shells turn pink. Remove chicken, sausage and lobster from pan.
- Prepare the sofrito: Add in onion to pan drippings and cook over medium heat, stirring occasionally, till soft and caramelized, 8 to 10 min. Add in garlic and cook 1 minute. Add in pureed tomato and crushed red pepper; cook till mix is thick sufficient to lightly hold its shape. Add in rice and stir till grains are proportionately coated with sofrito.
- Place rice mix in wide, shallow casserole. Add in chicken and sausage, mix well, and spread in an even layer. At this point you can cover and chill up to 4 hrs. If made ahead, chill lobster in a separate container.
- Preheat oven to 350 degrees. In a pan, bring chicken broth to a boil; stir in crushed saffron. Pour over rice mix. Tightly cover casserole with foil. Bake for 35 min. Add in lobster, shrimp and clams or possibly mussels. Stir gently into rice with two forks. Scatter peas over the top. Cover and bake 15 more min or possibly till rice is tender, liquid is absorbed and shellfish is cooked. Shrimp and lobster should turn opaque, clams and mussel shells should open. Before serving, arrange bell pepper strips over the top. Serve with lemon wedges.
