Seafood Paella
Author: Tasting Pour
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Make a mixture of paprika and hot red chili powder - as hot a you liked. Dry shrimp and coat in spice mixture. Set aside.
- Heat olive oil to medium in a paella pan (or the biggest most shallow pan you own)
- Stir fry mushrooms, onions, red bell pepper, chicken, and chorizo until chicken has browned.
- Reduce heat to low and add garlic.
- Add salt, pepper, and chill flakes to taste.
- Add rice and stir until opaque. Remove pan from heat.
- Bring chicken stock and saffron to a boil and then cover to keep warm.
- Return paella pan to high heat and add fava beans and ½ stock.
- Cook until stock is absorbed.
- 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.
- 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/
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