Lun. Jun 24th, 2024

 I love Paella and was craving it.  So I decided to try it on the grill instead of stove/oven.  It turned out better to me with a more smokey flavor.  I thought it would be harder to control the heat, but it was perfect.  It was so good, I made it twice when Kara’s parents came to visit.
1 package Spanish Chorizo or Portuguese Sausage, sliced
2 tablespoon olive oil
1 pound chicken, cut into bite size piecesand seasoned with salt and pepper
1 medium onion, diced
2 cloves of garlic, minced
Pinch of saffron
Salt and Pepper
Freshly chopped parsley
2 cups of uncooked short grain rice
32 ounces (1 box) of chicken stock
1 small jar of pimentos
1 pound of shrimp, shelled and seasoned with salt, pepper and paprika
2 large squid, sliced in rings
20 Manila clams
 Make sure charcoal is spread evenly under the pan.
 Brown sausage in hot Paella pan.  Remove sausage.  Add olive oil and brown chicken until thoroughly cooked.  Removed cooked chicken and set aside with sausage.  Sautee onions until translucent.  Add garlic. Add rice and mix with onions and garlic.
 Return chicken and sausage.  Add stock.  Stir well and get to a fast simmer.  Cook for 20 minutes, stirring occasionally and turning the pan so Paella cooks evenly.
 Add seafood.  Once clams open, remove until rice is soft.
Arrange the seafood and serve.  Enjoy.

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