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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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A Spanish dish that varies from region to region. This one has sausage, chicken, seafood, rice, and vegetables. A delicious one-pot meal. Please use a paella pan. Ingredients:
1/2 lb chorizo sausage, cut into 1/2 inch thick slices |
2 -3 tablespoons vegetable oil |
2 1/2 lbs chicken legs |
1 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
2 cups arborio rice |
4 cups chicken stock or 4 cups canned low sodium chicken broth |
1/4-1/2 teaspoon dried oregano |
1/8-1/4 teaspoon powdered saffron |
1 large yellow onion, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
3 cloves garlic, minced |
2 large tomatoes, seeded,chopped,and drained |
1/4 cup chopped fresh parsley |
1 (2 ounce) jar pimientos, drained and chopped |
1 cup fresh green peas or 1 cup frozen green pea, thawed |
1 lb large shrimp, peeled and deveined |
18 -20 steamer clams, in shells well scrubbed |
1/4 cup chopped fresh parsley, for garnish |
2 limes, cut into wedges,for garnish |
Directions:
1. In a big non-stick skillet, stir/saute the chorizo over medium heat for about 5 minutes or until browned.
2. Transfer chorizo using a slotted spoon to a paper-towel lined plate.
3. (Add oil as needed to the skillet) Add chicken legs to the skillet; cook for about 10 minutes, turning frequently until legs are browned on all sides.
4. Season with salt and pepper to taste; lower heat to medium-low, cover and cook about 20 minutes or until chicken is tender; transfer chicken to paper towel lined plates.
5. In a saucepan, add the rice, chicken stock, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and saffron.
6. Bring to a boil; decrease heat to low, cover and cook about 20 minutes or until the rice is tender.
7. Preheat oven to 350°.
8. Add 1 tablespoon oil to skillet; add in onion, bell peppers, and garlic; stir/saute over medium heat for about 5 minutes or until tender.
9. Add in tomatoes, parsley, and pimientos; stir/saute 2 more minutes; transfer vegetables to a bowl.
10. Transfer rice to a paella pan that has been sprayed with non-stick cooking spray.
11. Add in chorizo, sauteed vegetables, and peas; gently stir to combine.
12. Press shrimp into the rice mixture and lay chicken legs on top.
13. Arrange clams around them.
14. Bake, uncovered, for about 25-30 minutes or until the clams open up and paella is heated through (throw out any clams that do not open up).
15. Sprinkle with parsley and garnish with lime wedges; serve immediately.
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