Paella for four; a wonderful spanish mixed seafood stew
European Paella for Four; A Wonderful Spanish Mixed Seafood Stew is a delicious dish that serves 4 and is perfect for Autumn. This gluten-free and dairy-free recipe is a great option if you're following that diet, and it covers 19% of your daily requirements of vitamins and minerals.
Ingredients
bell pepper
1 Tbsp
oregano
0.72 tsps
kosher salt
1 pinch
black pepper
1 pinch
chicken wings
8
little neck clams
1.8 small
spanish chorizo sausage
170.1 g
prawn
8 large
extra virgin olive oil
0.25 cups
white onion
1
garlic
4 large cloves
flatleaf parsley
0.25 cups
whole tomatoes
1
short grain rice
1 cup
water
2 cups
saffron threads
1 pinch
salt and pepper
4 servings
peas
113.4 g
lemon wedges
4
Method
- Use a 12 inch All-Clad stainless steel pan or equivalent. A paella pan is not necessary.
- Mix the Spice
- Mix and rub on the chicken and refrigerate for 1 hour.
- Let the chicken warm up for 30 minutes before cooking.
- Heat half of the oil in the pan to medium high heat and brown the sausage rounds, then reserve.
- Add the remaining oil and chicken and brown on all sides, then reserve.
- Reduce the heat to medium and add the onions, garlic and parsley to start the sofrito. Cook for 2 to 3 minutes then add the crushed and drained tomatoes and cook for about 3 minutes while flavors meld. This base sauce is the sofrito.
- Add the rice and stir to mix thoroughly to coat all the rice; about 2 more minutes.
- Add back the sausage and chicken.
- Pour in the hot water, bring to a gentle simmer and cook for about 5 minutes, stirring occasionally to mix and place the pieces.
- Place the clams where you want them in the finished dish and don't stir anymore. Cook for 5 minutes.
- Place the shrimp tails up where you want them to appear in the finished dish.
- Cook for about 10 minutes or until the clams are open, the shrimp are pink and the rice is fluffy and moist but not dry.
- With a fork, feel the bottom of the dish. If it has formed a slight crust, called socarrat, it's ready to be served. If the socarrat has not formed, turn the heat up for 30 to 45 seconds while the crust forms. Then serve immediately.
Nutrition:
Carbs
59 g
Fat
20 g
Protein
17 g
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