Spanish Paella

4 Chicken Meat, breast meat or thigh meat
Salt & Pepper, to taste
2 oz. Olive Oil 2 oz.
1 Onion, medium dice
1 TB Garlic, chopped
1 Red Bell Pepper, medium dice
1 Green Bell Pepper, medium dice
2 Cups Aborio Rice
½ Cup Cedar Creek Pinot Grigio
Chicken Stock, well seasoned, hot 5-6 Cups
4 oz Spanish-style Chorizo, sliced
12 Small Clams, scrubbed
12 Mussels, debearded, scrubbed
12 Shrimp, peeled & deveined

Season chicken with salt and pepper. Pan fry in olive oil browning it well. Remove and reserve.

Add chorizo and sauté briefly. Remove and reserve.

Add the onion, garlic and bell peppers to the pan and sauté until slightly tender.

Add rice and sauté until translucent.

Deglaze with white wine.

Add saffron to the chicken stock. Add the stock to the rice and bring to a boil.

Cover and place in a 375° F oven for about 20 minutes.

Add the shrimp, clams and mussels to the pan. Cover and cook for another 10 minutes until the shrimp is almost done and the mussels and clams are open.

Add the chicken and chorizo to the pan. Cover and cook until the chicken and chorizo are hot.

Courtesy of John Reiss CEC, CCE
Chef Instructor
MATC Culinary Arts Department