Howard's Famous Paella |
one tablespoons
olive oil
1 tablespoon
paprika
2 teaspoons
dried oregano
salt and black pepper to taste
one pound of chicken
2 tablespoons
olive oil, divided
3 cloves
garlic, crushed
1 teaspoon
crushed red pepper flakes
2 cups
uncooked short-grain white rice
1 pinch
saffron threads
1
bay leaf
1/2 bunch
Italian flat leaf parsley, chopped
1 quart
chicken stock
one lemon
2 tablespoons
olive oil
1
Spanish onion, chopped
1
red bell pepper, coarsely chopped
1 pound sausage, casings removed and crumbled
1 pound of shrimp peeled and deveined
Directions
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
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