WSIU InFocus Recipes
|10 Cups||Chicken stock|
|2||Chicken drumettes per person|
|1||Red bell pepper|
|1||Green bell pepper|
|3-4||Cloves of Garlic|
|2 Cups||Medium grain "Silver Pearl" style rice
(you can also use Arborio rice)
|1||Spanish style choirzo, sliced|
|2-3||Shrimp (per person), tail on, deveined, uncooked*|
|2||Mussels (per person)*|
|1||Clam (per person)*|
|1-2||Scallops (per person)*|
|1 Bag||Frozen green peas|
|1||Lemon, cut into wedges|
|*may omit/substitute seafood items as desired|
Heat stock and keep warm. Heat olive oil and brown chicken. Set aside.
Remove excess oil from pan; leave enough to sauté peppers, onion, and garlic aldente.
Add rice. Stir for 2-3 minutes to thoroughly coat rice with oil and mix.
Transfer to 17-inch paella pan. Add 4 cups of chicken stock and the saffron. Stir to evenly distribute rice, vegetables, and saffron.
Add chicken and chorizo.
Place paella pan in oven on lower shelf. If using a gas stove, place on oven floor.
Bring to a boil, and then cook for another 10-15 minutes.
Remove paella from oven and add all of the seafood.
Add more chicken stock to ensure shellfish steam.
Place in oven for another 15-20 minutes until rice is done.
Pull paella from oven. Garnish with peas and chopped parley. Cover with aluminum foil and let sit for 15 minutes. All remaining liquid should be absorbed during this time.
Serve with lemon wedges. Enjoy!