Lot 348
2009 California Field Blend

Paella

INGREDIENTS

1.5 cups Long Grain Rice
3 Bone-In Chicken Thighs
5-6 U-16 Shrimp, shell optional
5-6 Mussels
1/2 red onion, fine diced
1/2 cup carrots, fine diced
1/4 cup Red bell pepper, fine diced
1/2cup frozen peas
1tsp smoked paprika
1 pinch (Approx 1tsp) Saffron threads
1 tbsp Salt
4+ Cups Chicken Stock
Olive Oil 

PREPARATION

In a paella pan, or aluminum frying pan, heat olive oil over medium heat. Season chicken thighs with salt, and place into pan. Brown on both sides (about 3-4 minutes a side), remove from pan and set aside. Place diced onion in pan and sautee until soft (about 3-4min), then add in carrots and bell peppers and sautee until soft (about 3-4 minutes). Once soft, add in frozen peas and sautee for 1-2 minutes. In a small mixing bowl, combine rice, saffron, paprika, and 1 tsp salt. Add this mixture to pan with vegetables and mix until rice is fully incorporated. Place chicken thighs on top of rice and then add in stock, do not stir any more beyond this point!

Once liquid has evaporated and rice looks dry, add in enough stock to just cover the rice. 

Once the 2nd round of liquid has been absorbed, place shrimp & mussles on top of rice. Cook until shrimp turn pink & mussels open. Remove from heat, cover with a tea towel and let rest for 5-10 minutes. Serve in cooking pan.