• 8aba73431b1bb3ff5ce036523f348f12

Sam's Cabin Sausage And Chicken Paella Style Rice

Make it at home and heat it at the Grant. This recipe is a combination of many items and is designed as a framework rather than specific instructions. Add your own ingredients, leave out others, adjust to taste. Using thighs and other dark meat gives this a heartier flavor, but use any kind of chicken meat that suits you. We make this without the traditional shellfish of most paellas since our dear friend Marcia is allergic to shellfish. If you don't have that concern, add scallops, mussels, shrimp, or clams as you see fit.

Prep
Cook
Serves 8people
Ingredients
4
tbsp olive oil
6
skinless, boneless chicken thighs (or cooked chicken meat, cut up)
1
lb Chorizo or Andouille sausage
2
cups chopped onion (sweet or yellow)
1
cup chopped celery
1
red bell pepper, chopped
3
tbsp minced garlic
1
cup white wine
4
cups chicken stock
1/4
tsp paprika
2
bay leaves (remove before serving)
large pinch saffron
2
cups short- or medium-grain rice
2/3
cup frozen peas
1
tomato, chopped
Coarse salt and freshly ground black pepper to taste
OPTIONAL: shrimp, mussels, clams or scallops
Directions
1.
Heat oven to 400°F.
2.
Heat olive oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute.
3.
Add the chicken thighs and brown on both sides.
4.
When chicken things are still just a bit pink inside, add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
5.
Deglaze pan with white wine.
6.
Add rice (medium or short grain rice),paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute.
7.
Add chicken stock and bring to a boil.
8.
Add frozen peas and tomato; stir to combine.
9.
Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20-30 minutes.
10.
Reheat in oven or in skillet (with a bit of olive oil) at cabin. Serve immediately.
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