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| TRADITIONAL PAELLA |
| 4 portions |
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| INGREDIENTS: |
1, 1 ½ pound raw chickens
1/2 pound raw chorizo sausage
¾ pound raw shrimp-peeled and de-veined
1/4 pound raw sea scallops
1/2 pound live top neck clams, washed
1/2 pound live mussels, washed
1 red bell peppers, seeded and cut julienne
1 green bell peppers, seeded and cut julienne
1/2 medium yellow onion, medium dice
1/2 quart uncooked white rice
2 teaspoons saffron
2 oz paprika
2oz cumin
2oz salt
1 quarts chicken stock (see side note)
2oz oil blend
1/4 pound unsalted butter
Salt, pepper, and lemon juice to taste
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| METHOD FOR CHICKEN: |
Cut chicken into 8 pieces
Combine paprika, cumin and salt. Mix well
Combine cut chicken, seasoning and oil. Mix well
Sear chicken in a hot pan with minimal oil until well colored
Place chicken on baking pan and cook at 350 degrees for 25-30 minutes
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| METHOD FOR SAUSAGE: |
Cut into 1 inch medallions and put on a baking pan
Cook at 350 degrees for 10 minutes
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| METHOD FOR RICE: |
Boil 1 quarts water
Add saffron and rice
Cover pot and lower to a medium low heat
Add julienne peppers and diced onion into rice |
| PREPARATION AND PLATING: |
In a large pot over medium heat add oil, chicken, sausage, mussels, rice, and --- chicken stock
Add shrimp, scallops, and mussels on top
Salt to taste
Cook until liquid is minimal
Turn off heat and add butter
Stir until butter produces a sauce that coats the rice
Season with salt, pepper and lemon juice
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