Built up when I enjoyed a paella, and decided to replicate it.

You will want a 19” pan, a wok, or a real paella pan to make this.

Yields1 Serving
 ½ cup Olive Oil
 1 Large Onion (Chopped)
 2 Bell Peppers (Chopped) Your choice of color
 3 Heads of Garlic (Chopped)
 7 cups Chicken Stock
 ½ cup White Wine
 1 pinch Saffron
 2 cups Arborio rice
 ¼ cup Parsley (Chopped)Cilantro can be used too
 ½ lb Scallops
 ½ lb Medium Shrimp (Tail on or off, Raw preffered)
 ½ lb Calamari
 2 Chicken Breasts (Bite Size Pieces)
 2 Sausage links (Aidells chicken & apple, sweet italian, or chorizo are my preferences), sliced into 1⁄4 in discs
 ½ cup Peas (Frozen)
1

To start, put the pan on the stove, pour in ~1/4 cup of olive oil. Add the onions, peppers, and garlic. Saute all of this until tender.

2

Add the rice, turning it quickly in the pan to coat the grains with oil.

3

Add the water/chicken stock, mix it all up, and turn up the heat. Wait until it boils, then turn the heat back down to a simmer, and add the parsley/cilantro and saffron. Let simmer for ~20 minutes.

4

Add the remaining ingredients about 3 minutes apart, in this order:
a. Chicken
b. Sausage
c. Calamari
d. Shrimp
e. Frozen peas
f. Scallops

5

I also throw in a healthy glug of white wine at this point - and simmer for another 20-40 minutes to taste. When you start, it will be pretty soupy. Don't sweat it - the liquid will cook off. I usually do the first 20 minutes with a lid on, then pull the lid for another 5-10 minutes to help the liquid steam off. You're the cook, so you'll have to decide when "done" is.

6

Add salt, pepper, and other spices (cayenne is recommended) to taste.

7

Grab a spoon and dish it up.

Ingredients

 ½ cup Olive Oil
 1 Large Onion (Chopped)
 2 Bell Peppers (Chopped) Your choice of color
 3 Heads of Garlic (Chopped)
 7 cups Chicken Stock
 ½ cup White Wine
 1 pinch Saffron
 2 cups Arborio rice
 ¼ cup Parsley (Chopped)Cilantro can be used too
 ½ lb Scallops
 ½ lb Medium Shrimp (Tail on or off, Raw preffered)
 ½ lb Calamari
 2 Chicken Breasts (Bite Size Pieces)
 2 Sausage links (Aidells chicken & apple, sweet italian, or chorizo are my preferences), sliced into 1⁄4 in discs
 ½ cup Peas (Frozen)

Directions

1

To start, put the pan on the stove, pour in ~1/4 cup of olive oil. Add the onions, peppers, and garlic. Saute all of this until tender.

2

Add the rice, turning it quickly in the pan to coat the grains with oil.

3

Add the water/chicken stock, mix it all up, and turn up the heat. Wait until it boils, then turn the heat back down to a simmer, and add the parsley/cilantro and saffron. Let simmer for ~20 minutes.

4

Add the remaining ingredients about 3 minutes apart, in this order:
a. Chicken
b. Sausage
c. Calamari
d. Shrimp
e. Frozen peas
f. Scallops

5

I also throw in a healthy glug of white wine at this point - and simmer for another 20-40 minutes to taste. When you start, it will be pretty soupy. Don't sweat it - the liquid will cook off. I usually do the first 20 minutes with a lid on, then pull the lid for another 5-10 minutes to help the liquid steam off. You're the cook, so you'll have to decide when "done" is.

6

Add salt, pepper, and other spices (cayenne is recommended) to taste.

7

Grab a spoon and dish it up.

Notes

Charlie’s Easy Paella – FK Prael
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