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Classic Paella

Classic Paella
Product Code: recipe-417
Unit of Measure:EACH
Our Price: $0.01
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Description 

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Key ingredients are meat,saffron, and olive oil (which we suggest taking your favorite and finishing with). What you put in the rice is as variable as it is rich in flavor. This version has a southern bayou twist and is perfect for a low key dinner with a group of friends.

Ingredients
1 (3-pound) chicken, cut into small pieces (about 12)
2 teaspoons salt
Freshly ground Tellicherry black pepper
1/2 cup Essential Pantry Rice Bran Oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
6 tablespoons minced hard neck garlic
1 1/2 cups chopped andouille sausage
3 cups uncooked rice
1 1/2 cups chopped peeled tomatoes
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
9 bay leaves
3 tablespoons Bayou Blend Salt-Free Seasoning
1/2 teaspoon
organic saffron threads
6 cups chicken stock
1 to 1 1/4 pounds King Crab, lightly steamed, cut into serving pieces
36 scrubbed littleneck clams
36 Penn Cove mussels, scrubbed and debearded
18 medium shrimp in their shells (about 3/4 pound)


Directions


Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat rice bran oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.
Add crab, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.
Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

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