Saturday, April 5, 2014

Easy Paella

I never heard of this recipe before my boyfriend said something about it being his favorite food.  He likes to to compare it to Jambalya with more seafood and spice, and I would have to say that it's pretty spot on.  There are some recipes out there that make it look really complicated, but I promise this is simple!  This is super filling because of all the meat, and really not too hard to make.  It was my first time ever cooking mussels and they are SO easy.  If you love jambalaya and seafood this is definitely the recipe for you! 

Prep time- 30 minutes
Cook time- 30 minutes
Serving size- 6 people
Recipe adapted from- All Recipes

Ingredients

  • 6 tablespoons of olive oil
  • 1.5 tablespoons of paprika
  • 2 teaspoons dried oregano
  • 1 tablespoon of Adoba Seasoning
  • 1.5 pounds boneless skinless chicken breast, diced
  • 5 cloves of garlic, minced
  • 1 teaspoon of crushed red pepper flakes (this makes it very spicy...use less if you don't want it as hot)
  • 2 cups uncooked yellow rice ( I love the GOYA brand)
  • a pinch of saffron threads (these are very expensive but the seasoning really completes the recipe)
  • 1 bay leaf
  • 2 tablespoons of dried parley
  • 1 quart of chicken broth
  • 2 lemons zested (awesome how to on lemon zesting (The Kitchn)
  • 1 tablespoon of onion powder
  • 1 pound of sausage (I used Johnsonville Cajun sausage)
  • 1 pound of raw shrimp, peeled and deveined
  • 2 pounds of mussels
Directions

  1. In a bowl, mix together 2 tablespoons olive oil, paprika, oregano and Adoba.  Place chicken in your bowl, stir to coat all of the chicken
  2. Place in the fridge for 20 minutes to marinate.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Stir in your garlic, red pepper flakes, and rice. Stir your rice until all of the rice is covered with oil, cook about 3 minutes. 
  4. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. 
  5. Let the rice mixture simmer for about 20 minutes, or until all liquid is gone. (Once rice is done leave lid on to keep the heat in)
  6. While the rice is cooking heat 2 tablespoons olive oil in a skillet over medium heat. Add your marinated chicken and onion powder and cook  for 5 minutes. 
  7. Add in your bell pepper and sausage and cook 5 minutes.
  8. Add in  your shrimp and cook till shrimp is pink, about 5 minutes
  9. While your shrimp is cooking place your mussels in a pot, add your beer and cook for 7 minutes (until all shells are opened)
  10. Add your mussels to the seafood mixture, including the liquid from the mussels.
  11. Serve your seafood mixture over your rice.
Final Product


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