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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 4 |
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What an incredibly deliscious meal- and amazing presentation. Have fun making it - change it up to suit your taste buds... Invest in a Paella pan for this dish or use a large oven safe dish. Ingredients:
1 cup white wine |
12 mussels (or more) |
1/4 cup oil |
6 chicken legs |
1 ham steak |
2 chorizo sausage |
1 large onion, minced |
5 garlic cloves, minced |
2 cups white rice |
3 cups chicken broth |
1 pinch saffron, infused into |
1/4 cup hot chicken broth |
1 yellow pepper, chunked |
1 cup frozen peas |
1 (19 ounce) can italian tomatoes |
1 teaspoon thyme |
4 bay leaves |
1/2 cup chopped parsley |
1 cooked lobster, cut into bite size pieces (or 1 cup mock lobster chunked) |
12 cooked shrimp, shelled |
salt and pepper |
Directions:
1. Preheat oven to 350°F.
2. Bring white wine to a boil.
3. add cleaned mussels - cook until shells open - approximately 3 minutes.
4. remove mussels form broth and set aside- discard broth.
5. In a frying pan heat 3 tablespoons of the oil.
6. fry chicken legs until golden brown - set aside.
7. Fry the sausage until done and brown the ham steak - cut into bite size pieces and set aside.
8. Heat remaining oil. Melt onion but do not color.
9. add garlic and rice. Coat well with oil.
10. Pour in chicken broth.
11. Transfer to an oven safe dish (unless using a paella pan).
12. Mix in infused saffron, pepper dices, peas and tomatoes, sausage, ham chunks, thyme, bay leaves and parsley.
13. partially burry the chicken in the mix (shown in picture).
14. Bake for 35 minutes.
15. Remove from oven and mix in lobster, shrimp.
16. place mussels around mixture and return to the oven for 10 - 12 minutes to warm the seafood.
17. Serve.
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