INGREDIENTS:
- 1 quart chicken broth – or as needed
- 2 cups paella or arborio rice
- 1 tsp saffron
- ½ cup dry white wine
- ½ cup extra virgin olive oil
- 1 dozen littleneck clams
- 1 lb spanish chorizo – cut into ½-inch slices
- 1 lb chicken thighs – boneless, skinless – cut into small chunks
- 1 lb large shrimp – peeled and deveined
- 1 cup fresh parsley – chopped
- 2 lemons
- 1 loaf crusty italian bread
- kosher salt – to taste
- freshly ground black pepper
- 1 red bell pepper – chopped
- 1 yellow bell pepper – chopped
- 1 tb tomato paste – or as needed
- 3-4 garlic cloves – chopped
- 1 ½ tsps paprika
- 1 medium onion – chopped
METHOD:
- In a small saucepan stir together the saffron and broth and bring to a simmer.
- In a very large skillet or paella pan, heat the olive oil over medium heat.
- Add the chorizo and chicken and brown all over.
- Season with salt and pepper.
- Add onion and peppers and cook until the onion only begins to soften.
- Add the tomato paste, garlic and paprika. Cook and stir until fragrant, about 1 minute.
- Add the rice, stirring well to get everything coated well with the oil and cook for about 2 or 3 minutes.
- Add the wine and cook until evaporated.
- Slowly add the broth and bring everything to a simmer. Now tightly cover the pan and cook until most of the liquid is absorbed but not totally dry, about 10-12 minutes.
- Add the shrimp and the clams and cook just until the shrimp are pink and the clams have opened. discard any clams that did not open.
- Remove from the heat and sprinkle with the juice from half of a lemon.
- Fluff the rice.
- Serve with an authentic Spanish Aioli or Alioli on the side and a few lemon wedges. Of course some crusty bread for sopping.
AIOLI/ALIOLI
Alioli, also called Aioli or Ali Oli, is one of the most common Spanish sauces. In Spain you will find it used on a variety of dishes such as fish, meat and vegetables, along with Paella. In many forms, it is a big accompaniment to Spain’s favorite street food, Patata Brava.
INGREDIENTS:
- 4 garlic cloves – peeled and chopped
- ½ tsp salt
- 2 eggs – yolks only
- 1 cup extra virgin olive oil
- 1 ½ tsps lemon juice – freshly squeezed
METHOD:
- Peel and mince the garlic and place in blender with salt and yolks.
- With the motor running slowly, add the extra virgin olive oil and pulse until thickened and then slowly add lemon juice.
- Scrape into a serving bowl and serve on the side.
Buon Mangiata!
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