Café des Artistes Seafood Paella

Paella is named after the classic two handled shallow metal pan Paellera in which it’s cooked, if not available a six quart Dutch oven will suffice.  Main ingredients are; Bay Scallops  Chicken,  Vegetable,  Shrimp,  Rice,  Poultry,  Clam,  Shellfish, Saffron, Sausage.  Serves 6.

Ingredients

• ¼ cup Spanish or Italian Extra Virgin olive oil
• 1 pound Chorizo sausage cut into ½ inch lengths
• 2 pounds chicken thighs
• 1 pound large uncooked shrimp, peeled, deveined
• 1 pound bay scallops
• 1 dozen manila clams, scrubbed
• 1 dozen black mussels, scrubbed, debearded
• 2 cups chopped onions (about 2 medium)
• 2 cloves minced garlic
• 1/2 each red & green peppers coarsely chopped
• ¾ cup cored and chopped Roma tomatoes
• 2 cup fresh green peas
• 2 cups Paella or Arborio rice
• 2 cups chicken stock or canned low-salt chicken broth
• 1 cup bottled clam juice
• 2 Piquillo or mild Jalapeno Peppers - julienned
• 1 tablespoon crushed saffron threads
• ¾ teaspoon sea salt
• ¼ teaspoon coarse black pepper
• 1 ¼  teaspoon sweet Spanish Pimenton or sweet paprika
• ¼ teaspoon Hot Pimenton or hot paprika
• 2 tablespoons chopped fresh parsley for garnish
• 8 Lemon wedges for garnish

Preparation

In a small saucepan, bring ½ inch water to a boil. Add green peas and cook for 3 minutes. Drain, rinse in cold water, drain again, cover and set aside.   

Heat olive oil in pan over medium-high heat. Add onions, chorizo, and chicken thighs  sprinkled with salt and pepper, decrease heat to medium and cook 7 to 10 minutes, turning occasionally, or, until chicken turns golden brown on all sides.

Add garlic, red and green peppers to pot and stir well, cook for 3 to 5 minutes more, stirring occasionally.  

Add rice and stir until evenly coated with oil. Reduce heat to low and add half of the set aside green peas, sweet Pimenton, salt, tomatoes, and hot Pimenton. Stir well.

In a bowl, mix together the clam juice, chicken stock and saffron, add to pot and stir well. Add clams, mussels, shrimp and scallops, bring mixture to simmer cook for 25 to 30 minutes.

Remove pan from heat, and arrange reserved green peas and Piquillo peppers over top of paella. Cover with a clean kitchen towel and let rest for 10 minutes.

To serve, sprinkle with chopped parsley and top with lemon wedges. Buon Gusto!!