Makes:
8 - 10 servings
Utensil:
Mega Skillet Limited Edition
medium mixing bowl
7" Santoku Knife
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
1
cup
minced onions
(160
g)
1
small
green pepper, diced
3⁄4
cup
cooking white wine
(180
mL)
10
ounces
chorizo
(285
g)
6
cups
simmering chicken stock, low-sodium
(1.4
L)
Directions:
- Preheat Mega Skillet on medium heat approximately 5 - 7 minutes. When several drops of water sprinkled on pan skitter and dissipate, add onions, green peppers and 1⁄4 cup cooking white wine. Cook and stir for 5 minutes. Add chorizo, tomatoes, garlic and thyme. Stir and cook an additional 10 minutes. Season with salt and pepper to taste.
- Raise heat to medium and add 5 cups of chicken stock, 1⁄4 cup of cooking white wine and saffron. Stir generously, folding all ingredients together, bringing the stock to a slight simmer. Add rice and stir. Cover and lower temperature to medium-low and cook rice mixture for about 30 minutes.
- Once the liquid has been absorbed by the rice and the grains are tender, but not too soft, add shrimp and mussels.
- Meanwhile, in a medium bowl, whisk together remaining cup of chicken stock, remaining 1⁄4 cup of cooking white wine, salt and pepper to taste, and juice from one lemon. Pour over mixture in Mega Skillet, cover and continue cooking 10 - 15 minutes until the mussels open and the shrimp turns pink.
- Let paella stand at room temperature in covered Mega Skillet for 5 minutes before serving. Garnish with lemon wedges, red peppers and parsley. Squeeze lemon over servings for added flavor.
Directions
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