Recipe of the Week - Chicken Paella Recipe
Recipe of the Week – Paella
June 11, 2012 at 10:19 am
(From the Chicken Entrée Collection at emealsforyou.com)
Chicken Paella
As some of you may know I don’t eat fish. shell fish, fish, anything fish. I do cook a lot of fish for friends and family. Saturday I decided to make a paella for dinner and invite the neighbors over. The night was beautiful and we set the table on the deck. As the secret to a good paella is constant heat on the entire pan I made this on my grill. Fired up all the burners, shut the lid and got the pan really hot. The total cooking time was around 45 minutes, but that includes cooking the clams. ( see the paella recipe below). This allows for a few appetizers and some wine while enjoying the great smells coming off the grill.
So whether you eat fish or not you should really try these paella(s) for a fun night with friends.
Chicken Paella
Recipe Summary
Complexity:
Medium
Serves:
8
Category:
Chicken Entrée
Meal:
other (General)
4
Tb
olive oil, divided
4
lb
chicken, skin on, cut up
1
pinch
salt and pepper to taste
8
oz
andouille sausage
0.5
medium
pepper, red
0.5
medium
pepper, yellow
1
medium
onions, chopped
10
cloves
garlic, chopped
1
Tb
garlic chili sauce
1.5
cups
rice, basmati
14
oz
tomatoes, diced
0.25
tsp
saffron
40
oz
chicken broth
1
Tb
salt, kosher
0.5
Tb
pepper, fresh cracked
1
Tb
cilantro, chopped
Heat a paella pan or a large, flat, oven-proof frying pan to 400 degrees. ( I use my grill ) Add 1 Tb of the oil, salt and pepper chicken, add the chicken pieces, skin side up. Brown chicken, flip and brown on the other side. Add the sausage and brown. Add 2 more Tb of the oil. Add peppers, garlic and onions and sauté until starting to color. Add the garlic chili sauce, add the rice and stir until all is coated with the oil, add the tomatoes and saffron and stir. Add enough chicken broth to completely cover everything. Cook until the rice is just starting to soften, adding more broth or water if too dry. Add salt and pepper. Sprinkle the remaining olive oil over the top, sprinkle with cilantro and serve in the pan.
Paella
Paella
Recipe Summary
Complexity:
Medium
Serves:
10
Category:
Fish Entrée
Meal:
other (General)
4
Tb
olive oil, divided
4
lb
chicken, skin on, cut up
1
pinch
salt and pepper to taste
8
oz
andouille sausage
0.5
medium
pepper, red
0.5
medium
pepper, yellow
1
medium
onions, chopped
10
- cloves
- garlic, chopped
- 1
- Tb
- garlic chili sauce
- 1.5
- cups
- rice, basmati
- 14
- oz
- tomatoes, diced
- 0.25
- tsp
- saffron
- 40
- oz
- chicken broth
1
Tb
salt, kosher
0.5
Tb
pepper, fresh cracked
0.75
lb
shrimp, deveined, shelled
10
medium
clams
10
medium
mussels
1
Tb
cilantro, chopped
1
Heat a paella pan or a large, flat, oven-proof frying pan to 400 degrees. ( I use my grill ) Add 1 Tb of the oil, salt and pepper chicken, add the chicken pieces, skin side up. Brown chicken, flip and brown on the other side. Add the sausage and brown. Add 2 more Tb of the oil. Add peppers, garlic and onions and sauté until starting to color. Add the garlic chili sauce, add the rice and stir until all is coated with the oil, add the tomatoes and saffron and stir. Add enough chicken broth to completely cover everything. Cook until the rice is just starting to soften, adding more broth or water if too dry. Add salt and pepper. Scrub clams and mussels. Add shrimp, clams and mussels to the pan, cook until the clams open. Sprinkle the remaining olive oil over the top, sprinkle with cilantro and serve in the pan.
So either fish or no fish, Paella is a great meal. Get some great dessert recipes to go with the Paella at emealsforyou.com.
Entry filed under: Creating a Special Occasion, Dinners. Tags: andouille sausage, chcken, chicken and rice, clams, company dinner idea, great grilled dinner, grilled chicken, mussels, one pan dinner, paella, rice, sausage, shrimp, Spanish dinner.