Paella in Quince
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1026
- Total Fat
- 41
- Saturated Fat
- 11
- Carbohydrates
- 89
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 74
- Cholesterol
- 299
- Sodium
- 1468
Ingredients
1/4 cup extra-virgin olive oil, 4 times around the pan
1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice
3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces
1 medium onion, chopped
4 garlic cloves, finely chopped or grated
1/2 teaspoon crushed red pepper flakes
1 fresh or dried bay leaf
4 to 5 fresh thyme sprigs
1 pound medium shrimp, peeled and deveined
Salt and black pepper
2 1/2 cups chicken stock
1 teaspoon turmeric (eyeball it in your palm)
1 envelope saffron powder or a pinch of threads
2 cups couscous
1 cup frozen green peas
1 lemon, zested and cut into wedges
2 piquillo peppers or 1 roasted red pepper, chopped
A generous handful of flat-leaf parsley, chopped
Hot sauce, to pass at table
Directions
- Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat -- make sure to choose a pan with a tight fitting lid. Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2-3 minutes. Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more. Add the stock and stir in the turmeric and saffron. Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes then fluff with a fork. Remove the bay and thyme stems before serving. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.;