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Paella

Special Equipment needed: One 14″-18″ paella pan, or very large shallow casserole of similar size.

Recipe adapted from two recipes in Paella! Spectacular Rice Dishes from Spain, a cookbook by Penelope Casas.

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 6 servings
Author: Debbie

Ingredients

  • 8 Tablespoons olive oil, divided
  • 2 Tablespoons slivered blanched almonds
  • 6 cloves garlic, minced
  • 2 Tablespoons chopped parsley
  • 1/4 cup dry sherry
  • 1/4 teaspoon crumbled saffron threads
  • Kosher or sea salt
  • 1 pound chicken breasts or chicken tenders, cut in 2″ pieces
  • 6 cups chicken broth
  • 12-16 large or extra large shrimp, in their shells
  • 1 pound pork loin, cut in 2″ pieces
  • 1/4 pound Spanish chorizo*, cut into 1/4″ slices (Spanish chorizo is as firm as salami, not the soft chorizo in the bacon section in the meat dept.)
  • 1 onion, finely chopped
  • 1 red or green bell pepper, finely chopped
  • 1 bay leaf
  • 2 medium tomatoes, chopped
  • 1 1/2 cups chopped mushrooms
  • 1/4 pound cooked green beans
  • 2 teaspoons paprika
  • 3 cups Arborio short grain rice
  • 1/2 cup fresh or frozen peas
  • 16 asparagus spears, cooked
  • *Spanish chorizo is available at some regular and and some specialty supermarkets. I actually found mine at Cost Plus World Market. You can also order it online.

Instructions

  • Heat 1 Tablespoon of olive oil in a small skillet and sauté the almonds and garlic until golden, careful not to burn.
  • Transfer the browned almonds and garlic to a mortar and pestle or mini food processor. Add the parsley, sherry, saffron, and 1/8 teaspoon of salt and mash or process the mixture to a paste.
  • Sprinkle chicken with salt.
  • Keep the broth warm in a large pot over the lowest heat, while you prepare the steps below.
  • Preheat oven to 400℉.
  • Heat 5 Tablespoons of the oil in a paella pan (or another pan of a similar size).
  • Sauté the shrimp in their shells over high heat and remove to a warm platter. Do not fully cook. They will continue to cook with the rest of the dish in the steps below.
  • In the same skillet, sauté the chicken over high heat, for 5 minutes, turning once, until brown but not fully cooked.
  • Transfer the chicken pieces to the platter with the shrimp. Add the pork and chorizo to the same pan. Cook 1-2 minutes.
  • Transfer to platter.
  • Add the remaining 2 Tablespoons of oil to the pan and reduce heat.
  • Add the onion, bell pepper, and bay leaf to the pan and sauté until the onion and pepper are softened.
  • Stir in the tomatoes, mushrooms and green beans and sauté 5 minutes longer.
  • Add the paprika and rice. Coat well with pan mixture.
  • Slowly pour the hot broth into the pan. Stir to incorporate and bring to a boil.
  • Add the almond/parsley mortar mixture. Season to taste with salt, and continue to boil gently for 3 minutes, stirring and turning the pan from time to time.
  • Add the reserved pork, chorizo, and peas and continue to gently boil for 2 minutes more, until the rice is no longer soupy, but enough liquid still remains in pan to continue cooking the rice.
  • Remove the bay leaf and discard. Arrange the chicken and shrimp over the rice.
  • Transfer the pan to the oven. Cook, uncovered for 10-12 minutes or until the rice is almost al dente.
  • Remove from oven and arrange the asparagus on top of the paella. Cover with foil and let rest for 5-10 minutes, until the rice is cooked.
  • Serve and enjoy this delicious Spanish dish!

Notes

*Spanish chorizo is available at some regular and and some specialty supermarkets. I actually found mine at Cost Plus World Market. You can also order it online.
Recipe adapted from two recipes in Paella! Spectacular Rice Dishes from Spain, a cookbook by Penelope Casas.
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