Seafood Paella
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ pound chicken thighs, cut into small pieces
  • ¼ pound chorizo, in cubes
  • 1 medium onion, coarsely chopped
  • 1 red bell pepper, diced
  • ⅓ to ½ cup fava beans
  • ⅓ cup sweet peas
  • 4 oz portabella mushrooms, sliced
  • 3 cloves of garlic, minced
  • 1 cup paella rice
  • 2-3 cups chicken stock
  • generous pinch of saffron
  • 1 lb shrimp
  • paprika and hot powdered red pepper
  • red chilli flakes
  • parsley and cilantro
  • salt and pepper
  • olive oil
Instructions
  1. Make a mixture of paprika and hot red chili powder - as hot a you liked. Dry shrimp and coat in spice mixture. Set aside.
  2. Heat olive oil to medium in a paella pan (or the biggest most shallow pan you own)
  3. Stir fry mushrooms, onions, red bell pepper, chicken, and chorizo until chicken has browned.
  4. Reduce heat to low and add garlic.
  5. Add salt, pepper, and chill flakes to taste.
  6. Add rice and stir until opaque. Remove pan from heat.
  7. Bring chicken stock and saffron to a boil and then cover to keep warm.
  8. Return paella pan to high heat and add fava beans and ½ stock.
  9. Cook until stock is absorbed.
  10. Add rest of stock. When half is absorbed add shrimp and peas. When 90% is absorbed, remove from heat and cover with dish cloth for 10 minutes.
  11. Serve garnished with chopped parsley and cilantro and lemon wedges.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/05/seafood-paella-rose-wine.html/