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
- Freshly ground black pepper, to taste
- 10 ounces uncooked Valencia or other short grain rice
- 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
Directions
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.
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By dahflin_11646484
CORAL GABLES, FL
on September 17, 2011
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I COOKED PAELLA FOR THE FIRST TIME TODAY FOR MY FAMILY WITHOUT THE SHELLFISH BECAUSE MY HUSBAND IS ALLERGIC, INSTEAD I ADDED LEAN PORK CHUNKS AND BABY BELLA MUSHROOMS.I ALSO DID NOT COOK IT IN THE OVEN BUT ON THE STOVE TOP WITH A PAELLA PAN I FOUND SUPER CHEAP IN MARSHALS. IT TURNED OUT DELICIOUS, MY CHILDREN LOVED IT, I JUST ENDED ADDING MORE ORGANIC CHICKEN STOCK SO THE RISE WOULD BE TENDER. I DID PLACE THE VALENCIA RICE IN WATER FOR ABOUT HALF AN HOUR BEFORE ADDING TO THE DISH. GREAT RECIPE EASY TO COOK!I USED FROZEN GREEN PEAS SO THEY WOULD NOT DISINTEGRATE! I REALLY ENJOY COOKING FOR MY FAMILY AND MY 9 YEAR OLD DAUGHTER IS A FAN OF COOKING SHOWS AND BOBBY FLAY SO SHE HELPED A LOT .IT WAS A FUN FAMILY ACTIVITY TO SHARE. WE VIDEO TAPED IT AND PUT ON FACEBOOK FOR OUR FRIENDS TO ENJOY AS WELL. GREAT RECIPE !!!
By y.hirokawa_12930122
nashville, 82
on December 09, 2010
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this is the best thing I've eaten in a long while. I improvised a bit - used a red pepper instead of green, omitted the pimento; threw in a tiny bit of canned diced tomatoes since I didn't have fresh on hand. to the person who said it was soupy -- I ended up using 32 oz. of chicken broth instead of 20. it was a little dry towards the end, so I added liquid and turned off the oven for an extra 10 minutes or so of cook time.
I couldn't find the white asparagus in the jar at my nearest grocery store, so I had to cook fresh. I found the prep tedious and vowed not to do that again, but I must say, it was the perfect complement and it was worth the time and effort. we love you, bobby flay!! you rock!
By tste-bud_12838413
Sunny, 43
on June 30, 2010
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? I save the shells from any shellfish dish I make and keep them in the freezer to make fish stock for a special dish like this one. Being that is a no meat day I made rings from 2 squid, used 3 lg scallops, 1/2lb fresh shrimp, and a large salmon filet cut into 1? cubes. Dredged all in the smoked paprika spice mix and sauteed in the olive oil; left undercooked, removed from pan and set it aside. Meanwhile, I sauteed ? a sm onion, then 3 garlic cloves, then added the rice (I used 2 pkgs. (5oz ea. Mahatama Yellow Rice which has saffron in it @ 99 cents a pkg vs. $15 for saffron threads it?s still very good; wine, peppers & diced tomato. For those who said theirs was soupy add the stock as you would for risotto, a cup or so at a time, adding more when the previous cup is just about absorbed and until the rice is just about done. At that time I added back the seafood and added peas, and a little more stock, covered and let finish cooking a couple more minutes. Viola! You?ll be tempted to lick the plate; it?s that good.
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