Wednesday, November 17, 2010

Mixed Paella

This is not my recipe, but one I got from Mama With Flavor a few months back.  It looked so yummy in her photos that I had to make it.  And like most rice dishes - it is Gluten and  Milk Free. Am home sick at the moment so catching up on a few things and thought I would post the recipe.  Thanks so much MWF for the delic recipe!!

Mixed Paella

30 threads saffron, crushed (a scant 1⁄2 tsp.)
1 lb. bone-in, skin off chicken thighs and legs chopped in half (I used frozen wings from Lidl)
10 large or 15 medium shrimp, peeled and deveined (I used the small box of frozen from Rewe - 2.49)
1⁄2 cup extra-virgin olive oil
3 oz. dry-cured Spanish chorizo, cut into small coins (again, from lidl)
1 tbsp smoked paprika (pimenton)
3 cloves garlic, minced
3 dried bay leaves (I did not put these in as realized I didnt have any on hand)
3 medium tomatoes, chopped in half then grated, (throwaway or eat(!) skin)
1 small onion, grated
7 cups chicken broth (I use the powered stuff mixed in hot water)
2 1⁄2 cups short-grain rice, preferably Valencia or bomba (I used Arborio)
8 oz. fresh or frozen peas

Place the saffron and 1⁄4 cup hot water in a small bowl- let sit for 15 minutes. (This will color and flavor the dish better.) Season the chicken and shrimp with salt and pepper. Heat oil in a large paella pan or large shallow skillet over medium heat. Add the chicken, shrimp and chorizo. Cook, turning occasionally, until browned, about 7 minutes. Be sure that the shrimp are not overcooked, remove them form the pan before completely cooked.

Transfer the shrimp to a plate, leaving meats in the pan. Add the paprika, garlic, bay leaves, tomatoes and onions, cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), and broth, season with salt; bring to a boil over high heat. If you have time, reduce to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. It’s up to you.

Sprinkle in rice, distribute evenly the peas. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce the heat to low, add reserved shrimp and cook until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more. Remove pan from the heat, cover with aluminum foil and let sit for 5 minutes before serving.

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