Post by karenew on Sept 14, 2007 16:08:40 GMT -5
It was in the US Weekly section. (I think that's what it is called?)
I made it on Tuesday and it is yummy!!!
For those that don't get the paper, here is the recipe.
Paella for a Crowd
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/4 cup olive oil, divided
1 Tb. paprika
2 tsps. dried oregano
Salt and ground black pepper
1 pound cooked chorizo or linguiça sausage, sliced diagonally, 1/2-inch thick
1 large Spanish onion, cut into medium dice
1 large red bell pepper, cut into medium dice
4 large peeled garlic cloves, smashed
2 cups short- or medium-grain rice, such as risotto rice
1 large pinch saffron threads
1 tsp. red pepper flakes
1 14.5-ounce can diced tomatoes
1 quart chicken broth
1 pound (16 to 20) peeled and deveined shrimp
1 pound bay scallops
1 cup frozen peas, thawed
1/2 cup chopped fresh parsley leaves
Drizzle chicken with 2 Tbs. of oil, and sprinkle with paprika, oregano, salt and pepper; toss to coat. Heat a large, heavy-bottomed roasting pan set on two burners over medium-high heat. (Or do this in two 12-inch skillets, dividing the ingredients evenly between the pans.) Add chicken; cook until brown and just cooked through, 3 to 4 minutes per side. Transfer to a small bowl; set aside.
Add remaining 2 Tbs. oil to pan and cook sausages until well-browned, 3 to 4 minutes. Add onions, peppers and garlic; cook until tender, about 4 minutes. Stir in rice, saffron and pepper flakes (can be covered and set aside for up to 2 hours).
About 25 minutes before serving, add tomatoes and broth. Bring to a simmer over medium-high heat; add water if it looks too dry. Reduce heat to low, cover with foil, and cook until most liquid has been absorbed, about 15 minutes. Stir in chicken, shrimp, scallops, peas and parsley; cook until seafood is cooked through, about 5 minutes. Turn off heat and let stand, covered, for a few minutes.
*** Lessons that I learned while cooking*******
I couldn't find boneless, skinless thighs, so I coated the chicken in oil and spices and baked. After it cooled, tore the meat off the bone.
Don't cook the rice before mixing it in the tomato/sausage/broth mixture.
Don't worry about cooking the shrimp/scallops prior to mixing.
Tasted just fine without the saffron, garlic and red pepper flakes.
Reheats well!
I made it on Tuesday and it is yummy!!!
For those that don't get the paper, here is the recipe.
Paella for a Crowd
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/4 cup olive oil, divided
1 Tb. paprika
2 tsps. dried oregano
Salt and ground black pepper
1 pound cooked chorizo or linguiça sausage, sliced diagonally, 1/2-inch thick
1 large Spanish onion, cut into medium dice
1 large red bell pepper, cut into medium dice
4 large peeled garlic cloves, smashed
2 cups short- or medium-grain rice, such as risotto rice
1 large pinch saffron threads
1 tsp. red pepper flakes
1 14.5-ounce can diced tomatoes
1 quart chicken broth
1 pound (16 to 20) peeled and deveined shrimp
1 pound bay scallops
1 cup frozen peas, thawed
1/2 cup chopped fresh parsley leaves
Drizzle chicken with 2 Tbs. of oil, and sprinkle with paprika, oregano, salt and pepper; toss to coat. Heat a large, heavy-bottomed roasting pan set on two burners over medium-high heat. (Or do this in two 12-inch skillets, dividing the ingredients evenly between the pans.) Add chicken; cook until brown and just cooked through, 3 to 4 minutes per side. Transfer to a small bowl; set aside.
Add remaining 2 Tbs. oil to pan and cook sausages until well-browned, 3 to 4 minutes. Add onions, peppers and garlic; cook until tender, about 4 minutes. Stir in rice, saffron and pepper flakes (can be covered and set aside for up to 2 hours).
About 25 minutes before serving, add tomatoes and broth. Bring to a simmer over medium-high heat; add water if it looks too dry. Reduce heat to low, cover with foil, and cook until most liquid has been absorbed, about 15 minutes. Stir in chicken, shrimp, scallops, peas and parsley; cook until seafood is cooked through, about 5 minutes. Turn off heat and let stand, covered, for a few minutes.
*** Lessons that I learned while cooking*******
I couldn't find boneless, skinless thighs, so I coated the chicken in oil and spices and baked. After it cooled, tore the meat off the bone.
Don't cook the rice before mixing it in the tomato/sausage/broth mixture.
Don't worry about cooking the shrimp/scallops prior to mixing.
Tasted just fine without the saffron, garlic and red pepper flakes.
Reheats well!