Spanish Rice Casserole: Paella
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Ingredients
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4 ounces chorizo, cut into brunoise
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2 ounces olive oil
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6 ounces spanish onion, cut into brunoise
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4 cloves garlic, minced
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10 chicken bone-in thighs, quartered
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8 ounces tomatoes, peeled, seeded, and cut
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1/2 teaspoon spanish paprika
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1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained
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1 1/2 quarts chicken stock, heated to a boil
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salt and ground pepper
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salt and ground pepper
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1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes
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3 (4-ounce) shell-on lobster tails, quartered
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10 snails, cleaned
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5 ounces squid, cleaned and sliced into thin rings
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10 small clams, scrubbed, opened, and upper shell removed
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5 ounces fresh pea pods, washed and trimmed
Prep Time
30 min
Total Time
1 hr 15 min
Servings
10 servings
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Preparation
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