Spanish Paella

piątek, 24 stycznia 2014

Spanish Paella

Time: 1 hrs 30 mins

Ingredients

  • 2 tablespoons olive oil, divided.
  • 2 1/2-3 lbs chicken, cut into 8 pieces
  • 8 ounces chorizo sausages, cut into 1 inch pieces
  • 2 cloves garlic, chopped
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 cup uncooked white rice
  • 1 teaspoon turmeric or 1 teaspoon saffron
  • 2 cups beef broth
  • 1 large roasted red pepper, cut into thin strips
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 lb medium shrimp, shelled and deveined
  • 1/2 cup green peas

Directions

  • 1 In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
  • 2 Cook, stirring until browned, about 20 minutes.
  • 3 Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
  • 4 Drain off fat from paella pan.
  • 5 Wipe pan clean.
  • 6 In the same skillet, heat remaining oil.
  • 7 Add garlic and yellow onion.
  • 8 Cook, stirring until tender, about 5 minutes.
  • 9 Add rice and turmeric.
  • 10 Cook, stirring, for 2 minutes longer.
  • 11 Add broth to pan.
  • 12 Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
  • 13 Return chicken and sausage to pan.
  • 14 Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
  • 15 Cook, uncovered, stirring frequently, for 15 minutes.
  • 16 Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.

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