Spanish Paella

I like to describe this dish as a “dry gumbo.”  Paella is an authentic main Spanish dish that I decided to make as a compliment to watching this year’s Formula 1 GP in Spain.  But, like always, I can’t follow directions.  Below is my version of this tasty, filling dish.

Ingredients

1 Chicken Breast per person
2 Chorizo Sausages, thickly sliced
1 Onion
4 Garlic Cloves
1 Bunch of Parsley
1 Can Whole Tomatoes
1/2 to 1 Cup of Dry, White Rice per person
4-6 Clams or Mussels per person
4-6 Jumbo Shrimp per person
Lobster Tails (optional)
Lemon Wedges, for serving
Paprika
Cumin
Oregano
Pepper
Chicken Broth
Water
Vinegar
Old Bay Seasoning

Directions

6 hours before dinner, put a dash of oil, a LARGE pinch of pepper, all garlic cloves (sliced or whole), a generous dash of cumin, 1/2 an onion, and the tips of your entire bunch of parsley in the bottom of your crock pot.  Add 2 to 4 cups of chicken broth.  Turn on high.

Season chicken with Paprika (not too much) or Chile Powder and Oregano on each side.  Put chicken inside broth mix.  Let chicken cook for approximately 6 hours on high.  You shouldn’t need to add more broth if you do 4 cups to start.

An hour before chicken is finished, set your white rice to cook in a rice cooker.

While everything finalizes, cook your chorizo sausages with the other 1/2 an onion.  In a separate dish, cook jump shrimp with water, vinegar, and Old Bay seasoning (directions come with Old Bay).  Utilize your favorite, basic white wine mussel recipe to cook your mussels or clams.

Heat your whole tomatoes separately.

Slice lemon wedges for serving.

Shred the chicken inside the broth and let cook, uncovered during the last hour.

As everything becomes fully cooked, place the rice, chorizo/onion mix, shredded chicken, shrimp, mussels, etc. in their own serving bowls.

Everyone can garnish their white rice as they wish!  I highly recommend a little bit of everything with whole tomatoes and lemon wedges to top it off!

This dish was super yummy!  I’m eager to make it again.

-Caz

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