~ Connecticut Paella ~

 ~ Connecticut Paella ~

We have been making this dish for years and all of our friends love it. The best thing about Paella is that there are no fixed rules, the dish changes with the seasons and what is available at the local market. That being said there are a few key ingredients such as Spanish Rice, Paella pan, chicken stock and fresh seafood (if you like). We really like our local produce and fresh seafood from Connecticut.

Our basic recipe is:

• 1 green pepper cut narrow lengthwise
• 1 red pepper cut narrow lengthwise
• 1 onion medium diced
• 1pack chicken legs (6)
• 1 pack chicken thighs (4)
• 1 pack Chorizo (2-3 links) sliced 1/4 inch
• 6 - 12 large shrimp
• 1 lb of Monk fish (in the picture we have sea scallops)
• 12- 18 little neck clams or mussels
• 2 cups Spanish rice
• 4 1/2 cups Chicken stock
• 1 - 2 cloves of garlic minced
• Pinch of Saffron threads
• 1 1/2 teaspoon of sweet pimenton or paprika
• 1/2 cup of olive oil + or -

Note: you can do a all seafood paella, all meat or chicken. You can mix and match different seafood's depending on what you like, grouper, sea scallops, bay scallops, etc....

*We cook our Paella outside on a gas cooker, you can also cook inside on the stove and finish it off in the oven.

Directions:

1. *Preheat oven to 500 F degrees if cooking inside.
2. Pat dry and lightly season chicken with salt & pepper. (S&P optional).
3. In small sauce pan bring chicken stock to a boil then add pimenton(or paprika) and saffron threads and simmer.
4. In a large Paella pan (16 -18 inches) heat half the olive oil and saute peppers, onions until tender and remove. (* We use the outside gas cooker since cooking the chicken tends to splatter, if you like you can do it stove top)
5. In same pan add the rest of the olive oil heat up and add chicken and lightly brown about 7-10 minutes, chicken is still undercooked
6. Push chicken to side of pan and add Chorizo and lightly brown.
7. Push meats to the side of pan and add garlic and lightly cook in center, 1-2 minutes
8. Add the Spanish rice and stir to blend well with the oils and meats.
9. Add the sauteed peppers and onions, stir
10. Spread the mixture evenly
11. Pour the hot stock into the pan, increase the heat to high and bring mixture to a boil.
12. Let is simmer for 5 minutes without stirring (do not stir)
13. Decrease heat and let cook another 5 minutes (do not stir)
14. *If cooking on stove top paella pan is wider that burner, shift the pan from side to side on the burner to distribute heat evenly.
15. Add seafood on top, do not stir (optional we added a few
16. whole red piquillo peppers out of the jar that's in the picture)
17. If cooking on outdoor cooker cover with tin foil and cook on low for 7 - 10 minutes. The liquid will be absorbed and the rice will be tender.
18. Leave foil on top and let rest for about 7 minutes before serving.
19. *If cooking inside, place in oven and cook for about 7 minutes. Remove and cover let paella rest for 7 minutes before serving

 This wonderful meal will feed 6 to 8 people and makes great left overs ~ Enjoy.

A FEW OF OUR PAST FAVORITE NEW RECIPES ARE BELOW.

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Hurricane Irene's Connecticut Meatballs. Part 1/2

Hurricane Irene's Connecticut Homemade Tomato Sauce. Part 2/2.

Connecticut BBQ Marinated Lamb Kebabs with Mint Pesto.

~ Connecticut Paella ~

Dave's Ct Tuna Tartare.

Connecticut BBQ Ribs

Jamaican Jerk Pork ~ Ct BBQ Recipe

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