Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
|
Tia Mari's Paella
| 1 gallon |
chicken stock |
| 2 |
large yellow onions, chopped |
| 2 |
red bell peppers |
| 2 |
yellow bell peppers |
| 6 cloves |
garlic |
| 1 bunch |
parsley |
| 5 |
tomatoes, crushed |
| 1 small box |
peas |
| 3 grams |
saffron stems |
| 1 lb |
calamari |
| 1 lb |
mussels (fresh) |
| 1 lb |
clams (fresh) |
| 2 lbs |
shrimp, peeled and de veined (26-30) |
| 2 lbs |
Aborio rice (Italian rice) |
| 12 chicken thighs |
|
| salt, pepper and chili powder |
| olive oil |
Preheat paella pan.
In the pan, saute garlic and bell peppers in a tablespoon of olive oil. Remove peppers and set aside.
In the pan with the garlic, cook the chicken thighs for 15-20 minutes. Add salt and pepper to taste. Add onions, tomatoes, 1 gram saffron and chili powder. Let simmer for 15 minutes and then add a quart of chicken stock, rice the remainder of the saffron and additional chili powder. Simmer for another 15 minutes.
Add all seafood to the chicken in the pan and additional chicken stock as needed. Return the bell peppers to the pan. Cook until all seafood is cooked through.
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