Paella

This picture was taken at the last leg of the cooking stage, just before it went into the oven until the clams and mussels opened up. If you don't own a paella pan, could I recommend that you invest in one--you won't be disappointed. I've made paella in a stock pot and it is not the same outcome.  

1 cup diced onion

1 cup diced green pepper

1 cup diced yellow pepper

2 tablespoons minced garlic

2 teaspoons paprika

1/2 teaspoon of sea salt

4 ounces chorizo

1/2 cup green peas

2 cups short grain rice

4 chicken thighs

1 pound shrimp

1 pound mussels

1 pound clams

5 cups clam juice

Happy Cooking!  

Paella Valenciana

I think this is the best paella recipe ever!

1/2 cup olive oil
1 large white onion, chopped
1 green pepper, chopped
1/2 cup tomatoes, chopped
3 cloves of garlic, minced
1 bay leaf
1/2 lb chorizo, cut into chunks
3 - 4 chicken breasts, cut into chunks
12 to 16 large shrimps, peeled and deveined
10 large scallops
8 oysters, scrubbed
12 mussels, scrubbed
8 clams in shells, scrubbed
6 crab claws
1 lb red snapper, cut into chunks
3 cups seafood stock
pinch of saffron
1 tsp sea salt
1 1/2 cup brown rice
1/4 cup white wine
green peas for garnish

Pour olive oil in large heavy stock pot (one that will fit in the oven later).  Add onions and green peppers and saute until just limp.

Add tomatoes, garlic and bay leaf.  Cook five minutes.

Add Italian sausage and chicken and saute until tender, stir to prevent sticking or burning.

Add seafood, stock,

saffron, and salt.

When this boils, add rice.  Stir and bring to a second boil.

Cover and bake in oven at 350 degrees for 20 minutes.  To serve, sprinkle with wine and garnish with peas.