Chicken & Seafood Paella - Fagor Tapas Pan Manual

Commercial Booket 2003_v3.qxd 8/22/03
CHICKEN & SEAFOOD PAELLA
Ingredients
6 cloves garlic, minced
2 tbs minced parsley
1/4 tsp saffron
Kosher or sea salt to taste
2 1/2 lbs boneless chicken
1/4 lb boneless pork loin, cut in 1/2 in. cubes
1/2 lb squid cleaned, cut in 1/2 in rings
1/2 lb monkfish or grouper cut into 1/2 in cubes
12-16 extra large shrimp in their shells
1/4 lb chorizo cut in 1/4 inch slices
6 cups clam juice OR chicken broth
8 tbs olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
1 medium tomato, finely chopped
2 teaspoons paprika
3 cups Spanish or Arborio short-grain rice
1/2 cup fresh or frozen peas
2 dozen mussels
Lemon wedges for garnish
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Directions
In a food processor mix garlic, parsley, saffron, and 1/8 tsp salt. Mash to a
paste consistency (add a bit of water if necessary) and set aside. Sprinkle
salt over the chicken, pork, squid, monkfish and shrimp (in their shells)
Preheat oven to 400 F. Pour broth into a pot and keep hot over lowest heat.
Heat 6 tbs of the oil in the paella pan. Briefly sauté the shrimp over high heat
and remove to a warm platter (they should not be fully cooked) Add pork,
monkfish, and chorizo to the paella pan, cook for 2 minutes and add to platter
with shrimp. Add squid, sauté 1 minute and remove to platter. Add
remaining 2 tbs oil, mix in onion and red pepper, cook until slightly softened.
Stir in tomato, cook 1-2 minutes then stir in paprika and rice, coating it well
with the pan mixture. Pour the hot broth and bring to a boil. Add pate
mixture from food processor; continue to boil for 3 minutes. Add monkfish,
chorizo, pork, squid and peas and boil an additional 2 minutes. Arrange
chicken, shrimp and mussels over the rice and transfer into oven. Cook,
uncovered 10-15 minutes. Remove from oven, cover with foil and let stand
for 10 minutes. Garnish with lemon wedges.
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