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Ingredient
Paella with Fullblood Wagyu Beef Chorizo
Introduce
Ingredient
1/2 LB
Prawns (peeled and deveined)
1/2 LB
Clams (cleaned)
1/4 CUP
Grapeseed Oil
2 CUPS
Paella or Bomba Rice
1 TSP
Saffron Threads
1/2 CUP
Frozen Peas
Cooking instructions
* Step 1
PREPARING THE PAELLA
Preheat oven to 400°F.Boil the chicken (or fish) stock in a saucepan. Then, turn off the heat, and add the saffron.Heat the grapeseed oil in a paella pan. Season chicken with kosher salt and freshly ground black pepper, and sear the chicken in the hot grapeseed oil until brown.
* Step 2
Remove the chicken from the pan, and set aside. Add the Fullblood Wagyu Chorizo to the pan, and brown. Add the onions, minced garlic cloves, diced peppers, and half of the diced tomatoes. Stir constantly until moisture has evaporated. Add the rice, saffron, chicken, and chicken (or fish) stock. Bring everything back to a boil. Then, cover the pan with aluminum foil, and place the pan in oven. Cook for 20-25 minutes. Pull the paella pan from the oven, and check the rice for doneness.
* Step 3
FINAL STEPS
Arrange the prawns, clams, calamari, and mussels atop the rice in the paella pan.Return the paella pan (uncovered) to the oven, and continue to cook. Watch the dish while it’s cooking.Once the clams and mussels have opened and the prawns are pink, pull the paella pan out of oven.Sprinkle the peas and remaining portion of the diced tomatoes on top. Serve immediately, and enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Double 8 Cattle Company Fullblood Wagyu Chorizo (cut into 1/4-inch coins)
Prawns (peeled and deveined)
Clams (cleaned)
Calamari Tubes and Tentacles (slice the tubes if they are whole)
Boneless Chicken Thighs (cut into pieces)
grapeseed oil
Small Onion (small diced)
garlic cloves, minced
Red or Yellow Peppers (diced)
Tomatoes (diced and divided)
Paella or Bomba Rice
saffron threads
Fish or Chicken Stock
frozen peas
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