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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A paella pan caught my eye at our grocery store so I bought it and prepared the recipe on the pan label. It's delicious, versatile, and not too time consuming to make- a winning combination. Ingredients:
1/2 teaspoon saffron thread |
2 teaspoons salt |
3/4 teaspoon paprika |
1/4 teaspoon white pepper |
1/8 teaspoon freshly grated nutmeg |
7 tablespoons olive oil |
1 (2 1/2 lb) whole chickens, cut in pieces |
1/2 lb chorizo sausage or 1/2 lb spicy sausage |
1 medium onion, chopped, about 1 1/2 cups |
2 garlic cloves, minced |
1 green bell pepper, julienned |
1 cup tomato, chopped |
2 tablespoons fresh parsley, chopped |
2 cups long grain rice |
3 1/2 cups water, heated to boiling |
3/4 lb shrimp, deveined, tails on |
1/3 cup peas |
2 lemons |
Directions:
1. Preheat oven to 350 degrees F.
2. In a small bowl, combine ingredients for the Seasoning Mixture and set aside.
3. In a large heavy skillet, heat 2 tbsp oil over medium heat. Saute chicken until golden and partially done; remove from the pan and set aside.
4. Add sausages to the pan, saute 2 minutes. Remove from pan and cut into slices.
5. Pour off grease in the pan and add 2 more tbsp oil. Saute onion, garlic, bell pepper, and tomato. Stir in the Seasoning Mixture and parsley. Cook 3 minutes until it thickens slightly. Remove from heat.
6. Heat the remaining 3 tbsp olive oil over medium heat. Add rice; stir 1 minute. Blend in the onion mixture. Pour in hot water, arrange the chicken and sausage slices on top.
7. When the liquid simmers, place in preheated oven for 15 minutes, or until rice is tender and dry.
8. Scatter shrimp and peas over the top; bake 5 minutes more, or just until shrimp turns pink.
9. Remove pan from oven. Cover and allow paella to sit for 5 minutes before serving. Garnish with lemon wedges.
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