Sarasota's Spanish Paella
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Food.com
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Ingredients

  • 2 spanish chorizo, sausage links cut in 1/4-inch slices (the firm chorizo, Mexican chorizo is the soft version)
  • 6 boneless skinless chicken thighs, cut in large pieces
  • 1 pork chop, cut in cubes don't dice too fine (1-inch thickness, and yes I just ask the guy behind the meat counter for 1)
  • 1/8 lb ham, cut in cubes don't dice too fine (1/4-inch thickness, and yes again, I just get a slice from the deli)
  • 1 lb large shrimp, peeled and tails on (personally I remove mine, but traditionally they are left on)
  • 1/2 lb cod, cut into large pieces (use could use halibut too, any firm white fish)
  • 12 clams, cherrystone if possible my seafood guy will always clean them for me (rinsed well in a pan of water)
  • 12 mussels, my seafood guy will always clean them for me (rinsed and cleaned well)
  • 2 small bell peppers, cut in strips (I like to use 1 green and 1 red pepper)
  • 2 scallions, chopped (green and white parts)
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 1/4 cup olive oil
  • 1 1/2 cups arborio rice
  • 3 3/4 cups chicken broth, sometimes I use a bit more broth (stock if you have home made would be even better)
  • 1/4 teaspoon saffron
  • 3 tablespoons fresh parsley, chopped
  • 1 bay leaf
  • 1/2 cup white wine
  • 1 teaspoon lemon juice
  • 1 cup frozen peas
  • salt
  • pepper
  • lemon wedge
  • parsley

Instructions

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