Ingredients for Paella

6 cup Dark Chicken Stock
1/2 tsp Saffron
1 small Onion, peeled & diced
Kosher Salt, to taste
1/2 cup Olive Oil
1/4 lb Cooking Chorizo Sausage, 1/4” slices
4 Scallions, chopped
4 tbs fresh Garlic, chopped
2 roasted Red Peppers, chopped
1 lb small or medium Shrimp, shelled
4 Lobster Tails, split lengthwise; or 8 Jumbo Shrimp, in their shells
3 cup Rice
5 tbsp Parsley, chopped
2 Bay Leaves, crumbled
1/2 cup Dry White Wine
1/4 lb fresh or frozen Peas
18 Mussels, scrubbed
Lemon Wedges, to garnish

Method for Paella

• In a deep skillet or paella pan, heat oil over medium- low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes.
• Add red pepper and cook 4 minutes. Add sausage and cooked until carmelized, add shrimp and cook an additional 2 minutes, remove and set aside.
• Deglaze with wine and add stock; heat to boiling. Stir in rice, saffron, and bay leaves, reduce heat, cover and simmer 30 minutes.
• Add peas and cook an additional 5-10 minutes. • When rice is almost dry, return shrimp and sausage to the pan, and add lobster and mussels and cover.
• Bake in a preheated 425° oven for 10-15 minutes until seafood is cooked through and the rice is done. Season with salt and pepper and garnish with lemon wedges.

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