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Paella with crispy fried rice Recipe

   
 

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     Paella with crispy fried rice

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 1/2 lbs boneless chicken breasts cut into 1-inch pieces
kosher salt
olive oil
8 oz spanish chorizo, sliced thinly
onion powder
2 tbl minced garlic
2 C unsalted chicken stock
1/3 C bottled clam juice
1 14oz can chopped fire-roasted tomatoes
 
1 1/2 tsp sweet spanish paprika
1/2 tsp saffron threads
canola oil spray 1 Cup frozen sweet peas
2 1/2 C bomba rice or Arborio
12 oz jumbo shrimp, peeled and deveined
1 lb littleneck clams
8 oz Prince Edward island mussels
1/4 C chopped pimiento stuffed manzanilla olives
2 tbl chopped fresh parsley

Instructions
Preheat oven to 400 Season the chicken with 1 tsp salt. Heat 1 tbl olive oil in a skillet over medium heat. Sear the chicken on all sides until almost cooked through and beginning to brown about 5 minutes Stir in chorizo and cook until it releases the oils and begins to brown about 5 minutes. Sprinkle with onion powder and add garlic.Cook about 2 minutes. Stir in chicken stock, clam juice and fire roasted tomatoes. Add the peas, paprika, saffron and 1 tbl salt. Increase the heat to medium and slowly bring the liquid to a boil
Meanwhile lightly spray a baking sheet with canola oil. Spread the rice evenly onto the tray and lightly spray with more canola oil. Toast the rice in the oven until light brown in spots. 10 minutes. At this point the chicken mixtures should be boiling. Ladle it evenly over the rice and return the baking sheet to the oven. Cover the paella by inverting another baking sheet and placing it on top. Bake until the liquid is completely absorbed and the rice is cooked through about 20 minutes. Carefully remove the top baking sheet and then remove the paella from the oven. Preheat the broiler.
Sprinkle the shrimp with 1/2 tsp salt. Combine the shrimp with the clams and mussels in a large bowl.
Arrange the shrimp, clams and mussels on the paella with the shell openings facing up. Lightly drizzle with 1 tbl olive oil. Broil. Keeping a close eye until the shrimp are cooked through,the clams and mussels have opened and the rice is crispy, 2 to 3 minutes for a top broiler. Sprinkle immediately with the olives and parsley


Originally Submitted
9/11/2019





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