Savary Summer Paella

Serves 8

Savary Summer Paella.jpeg

  • 2 tablespoons olive oil

  • 1 tablespoon smoked paprika

  • 2 teaspoons dried oregano

  • 12 skinless boneless chicken thighs

  • 4 tablespoons olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 red bell pepper, julienned

  • 4  Spanish chorizo - cut into 1-inch piece

  • 500g  uncooked Paella or Arborio rice

  • 4 cups chicken broth

  • 1/2 cup white wine

  • 1 sprig fresh thyme

  • 3 pinch saffron

  • salt to taste

  • ground black pepper to taste

  • 1 cup frozen green peas

  • 16 prawns, peeled and deveined

  • 1 pound clams or mussels, cleaned and debearded

  • 1/4 cup chopped Italian flat leaf parsley

  • 8  lemon wedges, for garnish

Place the olive oil paprika and oregano in a medium bowl mix together toss chicken thighs in this. Heat olive oil in paella pan over medium heat. Add chorizo sausage brown on all sides and cook   and stirring for a few minutes. Remove chorizo sausage, add chicken, brown on all sides but don’t cook through at this stage remove from the pan add onions garlic and red pepper (same pan-don’t clean it in between as you want all that great flavour). Sauté onions etc. until soft and golden - add rice; cook for 2 to 3 minutes. Scrape all of this into a large paella or shallow sided roasting pan with a heavy bottom. Nor sure if you saw what I used at Savary but it was a caphalon roasting pan not one of those thin things some people cook turkeys in. At this stage add the chicken and chorizo to the pan but you can leave it until you are 45-60 mins away from serving dinner. Pour 5 cups chicken stock (room temp or slightly warm), wine, thyme, and saffron over the dish. Season with salt and pepper. Bring to the boil, and simmer on very low for 20 mins add shellfish and peas cover with foil cook about 10mins more until shellfish shells open. Serve immediately

Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges

 

entreesdanielle acken