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.
Komentarze
Prześlij komentarz