Папки: Seafood
Here is a list of items you will need prepared and from around your house:
Cutting Board & Knife
2 Medium Mixing Bowls
2 Small Mixing Bowls
Saucepan
Large Skillet or Paella Pan (we recommend a 12” pan or larger)
Wooden Spoon
White Wine (for cooking and enjoying)
Tongs
Olive Oil
Salt & Pepper
INGREDIENTS (2 SERVINGS)
- 1/2 lb Chicken Wings
- 1/2 lb Shrimp (Shells on)
- 1/2 lb Clams (Scrubbed & Purged)
- 1/4 Link Palacios Chorizo (diced)
- 1 Clove Garlic
- 1 Thumb Sized Chunk of Ginger
- 1 Onion (minced)
- 1 Anaheim Pepper (minced)
- 2 Tbs Sliced Spanish Olives
- 2 Tbs Tomato Paste
- 1/2 Cup English Peas
- 2 Tbs Smoked Paprika
- 2 Cups Jasmine Rice
- 1 Quart Chicken Broth
- 1 Lime (cut in wedges)
- 1 Bay Leaf
- 1 Bunch Cilantro
CHICKEN & SHRIMP PREP
- Place the chicken in a bowl and sprinkle it with salt, pepper, 1 Tbs smoked paprika and 1 Tbs of olive oil.
- Mix together and let sit to marinate at room temperature.
- Repeat the same process with the shrimp into a separate bowl.
KNIFE SKILLS
- Small dice the Anaheim peppers and yellow onion and place into separate bowls.
- Mince the garlic and ginger and add to the onion bowl. Keep Anaheim peppers separate.
ADD SOME HEAT TO THE MEAT
- In a separate saucepan, heat the 1 quart chicken stock and bay leaf on low heat.
- Heat your paella pan on a separate burner over medium heat.
- Add the chicken to the paella pan and brown on all sides, flipping occasionally with a pair of tongs.
- Once the chicken browns, remove it and place in a bowl for later.
- Add the chorizo to the same paella pan and fry this up for a couple of minutes. Keep chorizo in paella pan until next step.
ADD THE FLAVOR
- Add the onion, garlic & ginger mixture to the paella pan.
- Sweat for about 10 minutes then add the Anaheim pepper and 2 Tbs sliced olives to the pan.
- Cook down until there is no moisture left in the pan.
- Add 2 cups rice and mix well, toasting it evenly.
- Once the rice is toasted evenly, add 2 Tbs tomato paste and continue to fold over, caramelizing the paste for another 2 minutes.
- Season heavily with salt and turn up the heat to high.
DEGLAZE THE PAN
- Deglaze the pan with 1/4 cup white wine and scrape any bits stuck on the bottom of the pan using a wooden spoon.
- Add the boiling chicken broth and carefully shake the pan to make everything inside nice and flat.
BRING BACK THE CHICKEN
- At this point, return the browned chicken to the paella pan, arranging it in an elegant manner.
- Once we see that the paella is boiling, lower to a simmer and cover with foil or a lid.
LET THE FLAVORS MARRY
- Let the paella cook covered for 10 minutes and remove the foil or lid.
- Add the clams into the rice with the hinge facing down, arranging them nicely.
- Add the seasoned shrimp, arranging in a circle starting in the middle and moving outward
- On top of that layer, add the peas.
- Cover with foil or lid again and let cook for another 12 minutes.
- Turn off the heat, set the table and pop a bottle of wine!
- Let the paella rest off the heat for another 10 minutes before uncovering.
- Garnish with chopped cilantro and cut limes on the side, then enjoy!
Cutting Board & Knife
2 Medium Mixing Bowls
2 Small Mixing Bowls
Saucepan
Large Skillet or Paella Pan (we recommend a 12” pan or larger)
Wooden Spoon
White Wine (for cooking and enjoying)
Tongs
Olive Oil
Salt & Pepper
INGREDIENTS (2 SERVINGS)
- 1/2 lb Chicken Wings
- 1/2 lb Shrimp (Shells on)
- 1/2 lb Clams (Scrubbed & Purged)
- 1/4 Link Palacios Chorizo (diced)
- 1 Clove Garlic
- 1 Thumb Sized Chunk of Ginger
- 1 Onion (minced)
- 1 Anaheim Pepper (minced)
- 2 Tbs Sliced Spanish Olives
- 2 Tbs Tomato Paste
- 1/2 Cup English Peas
- 2 Tbs Smoked Paprika
- 2 Cups Jasmine Rice
- 1 Quart Chicken Broth
- 1 Lime (cut in wedges)
- 1 Bay Leaf
- 1 Bunch Cilantro
CHICKEN & SHRIMP PREP
- Place the chicken in a bowl and sprinkle it with salt, pepper, 1 Tbs smoked paprika and 1 Tbs of olive oil.
- Mix together and let sit to marinate at room temperature.
- Repeat the same process with the shrimp into a separate bowl.
KNIFE SKILLS
- Small dice the Anaheim peppers and yellow onion and place into separate bowls.
- Mince the garlic and ginger and add to the onion bowl. Keep Anaheim peppers separate.
ADD SOME HEAT TO THE MEAT
- In a separate saucepan, heat the 1 quart chicken stock and bay leaf on low heat.
- Heat your paella pan on a separate burner over medium heat.
- Add the chicken to the paella pan and brown on all sides, flipping occasionally with a pair of tongs.
- Once the chicken browns, remove it and place in a bowl for later.
- Add the chorizo to the same paella pan and fry this up for a couple of minutes. Keep chorizo in paella pan until next step.
ADD THE FLAVOR
- Add the onion, garlic & ginger mixture to the paella pan.
- Sweat for about 10 minutes then add the Anaheim pepper and 2 Tbs sliced olives to the pan.
- Cook down until there is no moisture left in the pan.
- Add 2 cups rice and mix well, toasting it evenly.
- Once the rice is toasted evenly, add 2 Tbs tomato paste and continue to fold over, caramelizing the paste for another 2 minutes.
- Season heavily with salt and turn up the heat to high.
DEGLAZE THE PAN
- Deglaze the pan with 1/4 cup white wine and scrape any bits stuck on the bottom of the pan using a wooden spoon.
- Add the boiling chicken broth and carefully shake the pan to make everything inside nice and flat.
BRING BACK THE CHICKEN
- At this point, return the browned chicken to the paella pan, arranging it in an elegant manner.
- Once we see that the paella is boiling, lower to a simmer and cover with foil or a lid.
LET THE FLAVORS MARRY
- Let the paella cook covered for 10 minutes and remove the foil or lid.
- Add the clams into the rice with the hinge facing down, arranging them nicely.
- Add the seasoned shrimp, arranging in a circle starting in the middle and moving outward
- On top of that layer, add the peas.
- Cover with foil or lid again and let cook for another 12 minutes.
- Turn off the heat, set the table and pop a bottle of wine!
- Let the paella rest off the heat for another 10 minutes before uncovering.
- Garnish with chopped cilantro and cut limes on the side, then enjoy!
