Paella Valencia

Paella Valencia
Serves 6
Ingredients
Herb Blend
1/2 c. chopped fresh parsley
2 T. fresh lemon juice
1/2 T. olive oil
1 large garlic clove, minced
Paella
2/3 c. white wine
1/2 t. saffron threads
16 oz. organic chicken broth
2 garlic cloves, smashed
1 T. olive oil
8  peeled, tail-on jumbo shrimp (about 1/2 pound)
2 boneless, skinless chicken thighs, quartered
1  links Spanish chorizo sausage (about 3 oz.), cut into thin slices
1/2 Spanish onion, finely chopped (about 1 c.)
1/2 c. roasted red pepper, finely chopped
1/2 c. diced tomatoes, with juices
1/2 t. pimenton de la vera dolce (sweet smoked Spanish paprika)
2 garlic cloves, minced
1 c. bomba rice (Arborio can be subsituted)
1/2 c. frozen green peas
8 mussels, cleaned and debearded (optional)
1/4 c. fresh lemon juice
12 thin asparagus spears, trimmed
1 lemon, cut in wedges (if desired)
Directions
Herb Blend
1. Combine the first 4 ingredients, and set aside.

Paella
1. Combine wine, saffron, broth, and garlic in a large saucepan. Bring to a low simmer, then keep warm over low heat.

2. Heat oil in a large paella pan over medium-high heat.  Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Tent plates to keep warm.
3. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomato, paprika, and garlic; cook 5 minutes.
4. Add rice to tomato mixture; cook 1 minute, stirring constantly.
5. Stir in herb blend, broth mixture, chicken, sausage, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. If using mussels, nestle them hinge side down, into rice mixture and cook for 5 minutes.
6. Nestle shrimp, heads down into rice, and cook 5 minutes. Remove any unopened mussels.  Sprinkle paella with lemon juice.  Arrange asparagus spears on top of rice.
7. Remove paella pan from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
 
Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, and peas. Bring to a low boil; cook 15 minutes, stirring frequently.  Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired
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