Serves: 8-10
Here at Vassell Foods, we use a 16” Paella pan because we do nothing small. When we make
Paella, we are serving anywhere from 8-10 people. Adjust the recipe for your crowd, but
leftovers (if any) taste great the next day.
Ingredients:
- 2 lbs. boneless chicken thighs (washed and cut into 1-1/2” cubes)
- 2 lb. hot links (or your favorite sausage) sliced on angle
- 2 lbs. U16-20 shrimp (peeled and deveined. Save the shells)
- 1.5 lbs. mussels (scrubbed and de-bearded) OPTIONAL
- 1.5 lbs. clams (choose to fit your pan) OPTIONAL
- ½ cup Arawak Farm® Dry Rub #2
- 2 tbsp. olive oil
- 1.5 cups of chopped onions
- 5-6 garlic cloves (minced)
- 1 can crushed Cento (or your favorite) tomatoes
- 1 cup of chopped celery
- 2 cups of Bomba or Arborio rice (preferred but you can use long grain rice)
- ½ tsp. Saffron threads
- 1 bottle of clam juice (or make a shrimp stock by boiling the saved shrimp shells)
- 1-1/2 cups low-sodium chicken stock
- 1.5 cups frozen green peas (keep frozen until time to add)
Preparation:
- Season the chicken and shrimp with the Arawak Farm® Dry Rub #2 and set aside.
- Add saffron threads to the chicken stock to bloom. Set aside.
- Heat oil in Paella pan over medium-high heat.
- Brown the chicken and the hot links. Remove with slotted spoon and set aside.
- Add onion, celery, garlic and crushed tomatoes until soft and starting to brown (about
10 min.)
- Stir in rice and coat completely.
- Add chicken stock and shrimp stock to mixture and simmer until liquid is almost completely absorbed.
- Add in browned chicken and hot links and let cook together for a few minutes. If you need to add in more stock, do so in ¼ cup increments.
- Add in shrimp. Arrange clams and mussels around the outer edge, arrange with the hinged part of shell into the rice and work into the center.
- Cover and cook gently for another 5-7 minutes, or until the clams and mussels have opened. Discard any unopened clams or mussels.
- Add frozen peas, cover and turn heat to high for about 3 minutes. This will provide the tastiest part of any paella…Socarrat! This is the browned bottom the Paella pan that everyone loves.
