Paella Valenciana
from Trish Tracey of Ramblas Tapas Bar & Thristy Bear Brewing Co.Serves 2
INGREDIENTS:
4 oz Chicken thigh meat, small cubed
2 oz. Chorizo, small cubed
1 ea Small onion, finely diced
1 tsp Garlic, minced
1 cup Arroz Daca (or aborio rice)
2 cups Chicken, fish or Vegetable stock
2 oz Sofrito (plain tomato sauce)
½ pkg Paellero seasoning (or 1 pinch saffron)
3 ea Mussels
3 ea Clams
½ cup Peas, blanched
½ cup Roasted peppers, julienned
1 T Chopped parsley
1 ea Lemon wedge
as needed salt, pepper, & olive oil
PREPARATION:
1. Heat the paella pan with about 1 oz. of olive oil. Add the chicken thigh meat and season with salt and pepper. Add the chorizo and saute over med-high heat until the chicken is lightly browned, but still rare in the middle. Remove the meats from the pan and set aside.
2. Lower the flame and add the onions and garlic and sauté until translucent.
3. Add the rice, stir and add 1 ½ cups of the chicken (or other) stock and the sofrito.
4. Season with salt and pepper and the seasoning and stir all together. Bring up to a boil and immediately turn down to a simmer.
5. Simmer on a low flame for 15-18 minutes adding more of the stock as needed. Do Not stir during this cooking time.
6. Stir in the chicken and chorizo and place the seafood into the rice with the small side of the shell facing into the rice so that the shell fish can open. Put the roasted peppers and peas on top and cover. Cook for approximately five minutes, until shellfish is opened.
7. When it is finished it should not be soupy. It should actually be starting to dry at the edges a little bit.
8. Garnish with chopped parsley and a lemon wedge.