Difference between revisions of "Paella"
(Created page with "Source: https://www.billyparisi.com/easy-seafood-paella-recipe/ === Ingredients === * 6 to tal chicken parts 3 each thigh and drums * 2 tablespoons olive oil * 2 peeled and small diced small yellow onions * 1 seeded and small diced red bell pepper * 3 finely minced cloves of garlic * 2 cored and medium diced fresh tomatoes * 4 ounces prepared squid * 2 teaspoons paprika * 2 cups bomba rice or short grain * pinch saffron threads * 4 cups chicken stock * 12 fresh mussels...") |
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[[File:paella.jpg|200px|thumb|right|Paella (Tammy)]] | |||
Source: https://www.billyparisi.com/easy-seafood-paella-recipe/ | Source: https://www.billyparisi.com/easy-seafood-paella-recipe/ | ||
=== Ingredients === | === Ingredients === | ||
* 6 to tal chicken parts 3 each thigh and drums | * 6 to tal chicken parts (3 each thigh and drums) | ||
* 2 tablespoons olive oil | * 2 tablespoons olive oil | ||
* 2 peeled and small diced small yellow onions | * 2 peeled and small diced small yellow onions | ||
| Line 16: | Line 18: | ||
* 12 fresh mussels | * 12 fresh mussels | ||
* 6 fresh clams | * 6 fresh clams | ||
* 6 extra-large shrimp U10 | * 6 extra-large shrimp (U10) | ||
* 1/2 cup peas | * 1/2 cup peas | ||
* sea salt and pepper to taste | * sea salt and pepper to taste | ||
| Line 23: | Line 25: | ||
# Season the chicken well on both sides with salt and pepper. Set aside. | # Season the chicken well on both sides with salt and pepper. Set aside. | ||
# Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6 | # Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6 to 8 minutes per side or until browned and most of the way cooked. | ||
# Remove the chicken from the pan and set it aside. | # Remove the chicken from the pan and set it aside. | ||
# Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned. | # Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned. | ||
# Stir in the peppers and garlic and continue to cook and stir for 8 | # Stir in the peppers and garlic and continue to cook and stir for 8 to 10 minutes or until the peppers are tender and roasted. | ||
# Add the tomatoes and cook for about 8 | # Add the tomatoes and cook for about 8 to 10 minutes or until the tomatoes are broken down. | ||
# Stir in the rice and saffron and cook for 3 | # Stir in the rice and saffron and cook for 3 to 4 minutes. | ||
# Next, add in the stock and season very well with salt and pepper and mix everything together until combined. | # Next, add in the stock and season very well with salt and pepper and mix everything together until combined. | ||
# Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan. | # Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan. | ||
Latest revision as of 15:47, 12 January 2022
Source: https://www.billyparisi.com/easy-seafood-paella-recipe/
Ingredients
- 6 to tal chicken parts (3 each thigh and drums)
- 2 tablespoons olive oil
- 2 peeled and small diced small yellow onions
- 1 seeded and small diced red bell pepper
- 3 finely minced cloves of garlic
- 2 cored and medium diced fresh tomatoes
- 4 ounces prepared squid
- 2 teaspoons paprika
- 2 cups bomba rice or short grain
- pinch saffron threads
- 4 cups chicken stock
- 12 fresh mussels
- 6 fresh clams
- 6 extra-large shrimp (U10)
- 1/2 cup peas
- sea salt and pepper to taste
Directions
- Season the chicken well on both sides with salt and pepper. Set aside.
- Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6 to 8 minutes per side or until browned and most of the way cooked.
- Remove the chicken from the pan and set it aside.
- Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
- Stir in the peppers and garlic and continue to cook and stir for 8 to 10 minutes or until the peppers are tender and roasted.
- Add the tomatoes and cook for about 8 to 10 minutes or until the tomatoes are broken down.
- Stir in the rice and saffron and cook for 3 to 4 minutes.
- Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
- Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
- Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
- Cover the pan and cook over low heat for 15 minutes.
- Garnish with optional chopped fresh parsley or cilantro.