Paella - Valencia Style

Name: Paella - Valencia Style
Yield: 16 people or see the * 8 servings
Cuisine: American
Ingredients: 2 lbs mild chorizo sausage small balls; 2 lbs chicken cubed; 2 lbs prawns (or half and add clams or mussels); 2 red peppers, julienned; 1 cup frozen pkg frozen peas, thawed (optional); 1 cup chick peas or 1 540 g can, drained and washed; 3 cups rice (parboiled rice or a good Paella rice found in most gourmet shops); 2 sprigs fresh rosemary; 5 g Spanish saffron; to taste Salt; 2 litres chicken broth; 1 bulb garlic, chopped fine; 1/2 cup olive oil (extra virgin oil like Gallo; 1-2 tablespoons fish sauce if you are not using a seafood broth; Use cast iron or steel pan; Wooden spoon to stir; Paring knife (to remove garlic centre); Sharp cutting knife or preferred chopping choice; Bowls; Cutting board; 1 lb chorizo sausage chopped or made into bite sized balls; 1 lb chicken cubed; 1 lb prawns; 1 lb clams or mussels; 1/2 cup thawed frozen peas; 1.5 cups rice; 1 sprig rosemary; 2.5 grams saffron; to taste Salt; 1 ltr chicken or seafood broth

Katatonickat @katatonickat

Canada

Took a cooking class. This paella is easy to make. Not over powering. Found a paella pan at the local Winners store for $10. I would half this recipe for less people as this recipe can feed about 16 people. I have the full and 8 people recipe listed. Picture above is from class but I have made this a lot and if I can do this...so can you.

Katatonickat @katatonickat

Saved

Ingredients

16 people or see the * 8 servings

2 lbsmild chorizo sausage small balls
2 lbschicken cubed
2 lbsprawns (or half and add clams or mussels)
2red peppers, julienned
1 cupfrozen pkg frozen peas, thawed (optional)
1 cupchick peas or 1 540 g can, drained and washed
3 cupsrice (parboiled rice or a good Paella rice found in most gourmet shops)
2 sprigsfresh rosemary
5 gSpanish saffron
to taste Salt
2 litreschicken broth
1bulb garlic, chopped fine
1/2 cupolive oil (extra virgin oil like Gallo
1-2 tablespoonsfish sauce if you are not using a seafood broth
Tools
Use cast iron or steel pan
Wooden spoon to stir
Paring knife (to remove garlic centre)
Sharp cutting knife or preferred chopping choice
Bowls
Cutting board
Ingredients for 8 people
1 lbchorizo sausage chopped or made into bite sized balls
1 lbchicken cubed
1 lbprawns
1 lbclams or mussels
1/2 cupthawed frozen peas
1.5 cupsrice
1 sprigrosemary
2.5 gramssaffron
to taste Salt
1 ltrchicken or seafood broth
1bulb garlic
3/4 cupolive oil

Saved

Steps

1

HINT If you have people sensitive to garlic before mincing garlic, take the heart out which is the green piece in the middle of the clove. Briefly sauté garlic and julienned peppers in 1/2 of the oil. (Oil should generously cover the pan) For 5 minutes on medium heat. Add salt lightly, to taste. Remove peppers from pan and set aside. Leave garlic in pan.
2

Sauté the chorizo sausage and the cubed chicken on medium heat for about 5 minutes, remember you are adding fresh ingredients to the pan so salt lightly for taste. Next add the rice. Saffron add 1 tsp of salt and the remaining oil. Sauté the ingredients in the pan for about 5 minutes. Even out the remaining ingredients in the pan and place the two sprigs of rosemary in the pan. Now you do not stir again.
3

Add the warm chicken broth by using a ladle until the rice is covered in the pan. Do not dump the broth in as you want to keep the evenness of the rice on the bottom of the pan. Meat should peak out. Do not forget to add salt for taste. Scatter the chick peas evenly in the pan. Remember do not stir in. Let simmer for 20 minutes.
4

Add shrimp and bite size seafood of choice along with peas and re add peppers, arrange the remaining ingredients so that no mixing is required (arrange it) Distributing evenly in pan.
5

Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked.
6

HINTS - You can freeze the left over Paella but not for a long period of time. You could place in the oven to heat up. You can also re-fry the left over Paella in pan by adding some oil.
7

You could buy the chorizo sausage from Cosco - kirklands and squeeze out of casing
8

You can find a paella seasoning and if you live in Vancouver BC it’s at the Gourmet Warehouse
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Typical appetizer with this is melon or cantaloupe (bite size) wrapped in prosciutto
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Spanish saffron has a shelf life of two years
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