Brad's paella

Name: Brad's paella
Cuisine: American
Ingredients: 1/2 LG onion, chopped; 1 jalapeño, seeded and minced; 3 cloves garlic, minced; 1/8 cup olive oil; 1 (14 Oz) can diced tomatoes; 3 cloves garlic, sliced; 16 Oz clam juice; 16 Oz water; 4 tsp granulated chicken bouillon; Saffron threads, 1/4 of.o1 oz; 2 cups paella rice; 1 lb manilla clams; 1 lb LG prawns in the shell; 1/2 precooked dungeness crab; 2 lemons; Deli cut Spanish chorizo

wingmaster835 @wingmaster

Sequim Washington

Brad's paella

wingmaster835 @wingmaster

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Ingredients

1/2LG onion, chopped
1jalapeño, seeded and minced
3 clovesgarlic, minced
1/8 cupolive oil
1 (14 Oz)can diced tomatoes
3 clovesgarlic, sliced
16 Ozclam juice
16 Ozwater
4 tspgranulated chicken bouillon
Saffron threads, 1/4 of.o1 oz
2 cupspaella rice
1 lbmanilla clams
1 lbLG prawns in the shell
1/2precooked dungeness crab
2lemons
Deli cut Spanish chorizo

Saved

Steps

1

Heat oil in a 12 " paella pan. Add onion and peppers until they just sweat out. About 5 minutes
2

Meanwhile in a saucepot, combine clam juice, water, bouillon, and saffron. Bring to just under a simmer. Do not let boil.
3

Add garlic and tomatoes to the onions. Barely drain tomatoes. Cook 2-3 minutes
4

Add rice to onion mixture. Stir well to coat rice. Cook 2 more minutes.
5

Slowly add stock. Stir well to incorporate liquid evenly. Do not stir this again. Hold at medium low heat for 10 minutes.
6

Add clamp and prawns. Evenly spread it out. Cook another 10 minutes. Until most of the water is absorbed. Flip prawns half way through.
7

Shut off heat. Cover with foil. Let rest another 10 minutes.
8

Plate 4 slices of Spanish chorizo. Place rice in the middle. Top with clams and prawns. Serve with lemon and a cold crab leg. Serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on February 28, 2018 13:29

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

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Brad's paella

Brad's paella

Ingredients

Steps

Cooksnaps

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