Seafood, Sausage And Bell Pepper Paella Pt 1

Seafood, Sausage And Bell Pepper Paella Pt 1 Ingredients

1/4 c Finely chopped fresh oregano	1 ts Saffron threads; crushed
1/4 c Finely chopped fresh thyme	4 c Short-grain rice
1/4 c Finely chopped fresh Italian	1 1/2 lb Uncooked large shrimp;
3/4 c Olive oil	; tails intact
8 tb Dry red wine	16 Littleneck clams; scrubbed
1 tb Cracked black peppercorns	16 Mussels; scrubbed and
1 tb Ground coriander	; debearded
8 Garlic cloves; minced	1 lb Halibut or sea bass fillets
1 tb Cayenne pepper	; steaks, pieces
2 ts Salt	; (1-inch-thick)
1 ts Red wine vinegar	2 Bay leaves
8 Chicken legs	4 Frozen uncooked lobster
1 1/2 lb Spanish chorizo or	; and split
; sausage	; lengthwise
4 lg Onions; coarsely chopped	; (8-ounce)
1/2 lb Tomatoes; cut into wedges	Vegetable oil
8 oz Ham slices; cut into 2 x	3 lg Yellow bell peppers;
; 1/4-inch strips	3 lg Red bell peppers; quartered
; (1/4-inch-thick)	3 lg Green bell peppers;
2 tb Diced salt pork	1 10 ounce pac frozen peas;
1 lb Hot Italian sausages	Limes; quartered
3 1/2 c Chicken stock or canned	Lemon; quartered
3 c Bottled clam juice

Instructions for Seafood, Sausage And Bell Pepper Paella Pt 1

*Spanish chorizo, a fresh, garlic-flavored pork link sausage that is milder than Mexican chorizo, is available at Spanish markets. Linguiça, a similar Portuguese sausage, is available at Spanish and Latin American markets. Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processor. Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar. Blend until coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons paste mixture over chicken. Cover and chill until ready to use. Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens. Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes. Transfer chorizo mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.) Divide remaining 1/4 cup olive oil between Dutch ovens. Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken. Transfer to plate. Return half of chorizo mixture to each Dutch oven. Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan. Add saffron and mix well. Add half of rice to each Dutch oven. Cook over high heat until opaque, stirring frequently, about 5 minutes. Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes. Discard any clams or mussels continued in part 2

Main Ingredient: PorkCuisine: Uncategorized

More like this...

Seafood, Sausage And Bell Pepper Paella Pt 2

Red Bell Pepper Picante with Rice, Beans and Turkey Pt 1

Red Bell Pepper Picante with Rice, Beans and Turkey Pt 2

Seafood Stuffed Bell Peppers

Corn, Sausage and Bell Pepper Chowder

Ingredient Insight - look inside this recipe