Update my dinner status, I'm making this tonight.
25 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 ounces extra-virgin olive oil
- 4 ounces pork loin, cut in chunks
- 6 ounces chicken breast, cut in chunks
- 4 garlic cloves, minced
- 1 bay leaf
- 1 onion, julienned
- 1 green pepper, cut in strips
- 8 ounces white wine
- 1 tomato peeled, seeded, and chopped
- Pinch saffron
- 1 teaspoon salt packed
- Freshly ground black pepper, to taste
- 10 ounces uncooked Valencia or other short grain r
- 20 ounces chicken stock
- 6 ounces peeled and deveined medium shrimp
- 4 ounces scallops
- 4 ounces squid rings
- 4 ounces grouper fillet, cut into chunks
- 6 littleneck clams
- 6 mussels
- 6 ounces cooked green peas
- 6 pimento (roasted pepper) strips
- 6 white asparagus spears
- 1 lemon, cut into wedges
Preparation
Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges.
