cillabelle

I went to try Paella at this restaurant (no I will not mention the name) and it was bland.  Paella supposedly one of their signature dishes but I was truly disappointed.

So I decided to make one myself at home.  Of course, home cooked meal is always the best.  I watched several Youtube videos and checked out several recipes on Pinterest to get some basic ideas then made it my own.

This slideshow requires JavaScript.

Ingredients:

• 4 cups of Paella rice (I got it at Whole Foods)
• 3 boneless chicken thighs, cubed
• 1 1/2 cup of sliced chorizo
• 1/2 lb of shrimp or about a dozen of jumbo prawns, deveined
• 2 cans of baby clams, keep the juice (optional)
• 1 can of clam juice or 8 0z.
• 1 small can of tomato paste
• 5 Tbsp of chicken base or better than bouillon paste (or 1 big can chicken stock)
• 2 fresh tomatoes, diced
• 1 small-medium size onion, chopped
• 5-8 pieces of shiitake mushrooms, chopped
• 1 can of tomato paste
• 1 small bag of small green peas
• 4 Tbsp of chopped flat leaf parsley
• 5 sprigs of thyme
• 2 Tbsp smoked paprika
• 1 Tbsp saffron
• 1 Tbsp lemon zest
• 3 Tbsp olive oil
• 5 cups or so of water
• salt & pepper to taste
• sliced lemons

Instructions:

1. On medium to high heat, oil a big flat skillet.
2. Add chicken & when almost cooked, add in the chorizo.
3. When chorizo is cooked, drain excess oil out
4. With chicken and chorizo, add in garlic & onions then stir all together for about 2 minutes
5. Add in tomatoes & tomato paste then stir until well combined with the meat
6. Add chopped mushrooms
7. Add in rice and keep stirring for  about 2 minutes
8. Sprinkle a pinch of salt & pepper
9. Add thyme and parsley
10. Season with smoked paprika
11. Add in the chicken base
12. Pour in the drained baby clam juice
13. Add more clam juice then stir until all well combined
14. Add in lemon zest
15. Add in saffron
16. Add water, a cup to cup and a half at a time and stir until rice almost tender
17. Fold in green peas
18. Fold in baby clams
19. Layer shrimp on top and lower the heat to medium-low
20. Cover for about 5-8 minutes then take the cover off and let it cook for another 8-10 minutes.
21. Turn off the heat and let it rest for 5-10 minutes uncovered
22. Carefully scoop it on an individual plate and carefully scrape the bottom with spatula to get the crispy rice.  Squeeze lemon on it.
23. Enjoy.