Mima’s Paella (La Paella de Mima) (Submitted by Patty Rodriguez)
Ingredients:
4 tablespoons olive oil 1 large onion (chopped) 1/2 green pepper (chopped) 1/2 red pepper (chopped)
6 garlic (thinly sliced) 2 Tomatoes (chopped) 2 bay leave 2 teaspoons smoke Paprika 1 teaspoons Saffron (or use 1 package Goya Sazon with coriander and annatto) 1 cup white wine 2 cups Bomba rice (if you can’t find it, use arborio rice) 4 chicken thighs 2 chorizo sausage (cut into 1-inch pieces) 3 cups chicken or Vegetable broth (low sodium and warm it before adding) 1/2 cup peas
1-pound mussels 1 pound shrimp 1-pound calamari 1-pound clams Salt and pepper to taste
How To Make:
1. Season the chicken well on both sides with salt and pepper. Set aside. 2. Add 2 tablespoons of olive oil to pan over medium-high heat and add the seasoned chicken
and cook for 6-8 minutes per side or until browned. 3. Remove the chicken from the pan and set aside. 4. Add the chorizo to the pan and cook for 5 minutes. Set aside.
5. Add 2 tablespoons of olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, Sazon, salt and pepper. Stir and cook for 5 minutes. 6. Add white wine. Cook for 10 minutes 7. Add chicken and chorizo and rice and cook for 3-4 minutes. 8. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. Bring mixture to boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking (do not stir the mixture). 9. Nestle the mussels, shrimp and calamari into the mixture. Cook paella uncovered for 15-20 minutes.
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