Finger-Licking Spanish Paella

Finger-Licking Spanish Paella

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Everything from chicken to shrimp, clams and bits of sausage goes into this filing, party-pleaser recipe! With minimal effort, the final result will resemble to a work of art that will impress even nit-picky guests.

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Chicago

Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 1 medium frying chicken, cut into 10 pieces
  • 1/4 cup extra-virgin olive oil
  • 1 chorizo sausages, thickly sliced
  • 1 onion, diced
  • 4 garlic cloves, crushed
  • 1 (15-ounce) can crushed tomatoes
  • 4 cups short grain Spanish rice
  • 6 cups water, warm
  • pinch of saffron threads
  • 1/2 Tbs. paprika
  • 1/2 Tbs. oregano
  • 1 pound littleneck clams, scrubbed
  • 1 pound jumbo shrimp, peeled and de-veined
  • 2 lobster tails
  • 1/2 cup sweet peas, frozen and thawed
  • 1/2 red pepper
  • ½ yellow pepper
  • parsley
  • salt and pepper

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Directions

In a wide shallow skillet, heat oil and add onion, garlic, peppers and tomatoes. Bring to a simmer for about 25 minutes. After it cools down a bit, puree the mixture with a vertical blender. Fold in the rice, pour water and simmer for another 10 minutes.

Meanwhile, season the meat with salt and pepper. Saute first the chorizo, then the chicken and shrimps. Bring the sausage, chicken, shrimp and clams into the rice pan. Add the lobster tails, nestling them into the rice and cook up to 30 minutes, without stirring. When almost done, scatter peas on top for a punch of green color. Garnish with parsley and lemon wedges.

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