Maria's Paella-Pan Paella

Ingredients

  • 1 baguette, sliced
  • 8 wedges lemon
  • ½ cup chopped fresh Italian parsley
  • 10 ounces peas
  • 3 red bell peppers, cut into strips
  • 8 prawns, peeled and deveined (leave tails)
  • 8 mussels, cleaned and debearded, or more to taste
  • + 11 more ingredients
    • 8 clams in shell, scrubbed, or more to taste
    • ½ cup grated peeled roma (plum) tomatoes
    • 2 teaspoons Spanish sweet paprika
    • 2 cups Spanish paella rice
    • 4 links chorizo de bilbao (spicy Spanish semi-cured sausage)
    • 4 cloves garlic, minced
    • 1 cup chopped onion
    • 4 chicken thighs
    • ¾ cup olive oil
    • 20 saffron threads, crushed
    • 4 cups chicken stock

1. Bring stock to a simmer in a stockpot over medium-low heat. Stir crushed saffron into the simmering stock. 2. Heat olive oil in a paella pan over medium heat. Fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. Add onion and garlic; cook and stir until the onion is tr...

View full recipe at SpringPad

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