An attractive dish of Spanish origin with perfectly cooked shellfish atop a bed of saffron grain. You shouldn't be daunted through the lengthy component list, this paella is straightforward to organize. Serve it right out the pan for any dramatic presentation.
Recipe Ingredients:
two tablespoons essential olive oil
1/2 pound fresh boneless, skinless chicken leg cutlets, reduce 2-inch pieces
1/2 pound smoked sausage, reduce 1/2-inch models
1 medium onion, peeled and thinly sliced
2 cloves large garlic clove, peeled and thinly sliced
1 cup uncooked grain
2 cups chicken broth
1/2 cup white-colored wine
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/8 teaspoon crushed saffron threads
8 medium shrimp, peeled and deveined
8 clams, scrubbed
8 mussels, scrubbed
1 cup fresh or frozen peas
1/4 cup chopped fresh flat-leaf parsley
Cooking Directions:
- Heat oil inside a large deep skillet (or paella pan, if available) over medium-high temperature. Brown chicken and sausage on every side, about 7 minutes. Add onion and garlic clove and sauté until soft, about 5 more minutes. Add grain and stir to coat.
- Combine chicken broth, wine, thyme, salt, pepper and saffron in normal size bowl. Stir well and pour over grain. Stir to get rid of any bits stuck to the foot of the pan. Provide a boil, cover and lower heat. Lightly simmer until grain is tender and the majority of the liquid continues to be absorbed, about fifteen minutes.
- Place shrimp, clams, mussels and peas within the grain mixture. Cover and then prepare until shrimp are pink and clams and mussels are open, 8 minutes. Discard any clams or mussels that didn't open. Garnish with parsley and serve.
Makes 4 servings.
