A classic and sought after Spanish dish that you will absolutely love!
|1/2 cup||(125 mL) Olive oil|
|1 Pkg||(4 pieces) Maple Leaf® Prime® Naturally Chicken Thighs|
|6-8||Large raw shrimp|
|1||Medium Spanish onion, diced|
|1/2 lb||(250 g) Cured chorizo sausage, sliced|
|1/2 cup||(125 mL) Tomato puree|
|Salt and pepper|
|Pinch of saffron|
|1 tbsp||(15 mL) Smoked paprika|
|4 cups||(1 L) Low sodium chicken broth|
|1 cup||(250 mL) Clam juice|
|1 cup||(250 mL) Spanish or short grain rice (Bomba or Calasparra)|
|1 lb||(454 g) Clams, scrubbed|
|1 cup||(250 mL) Frozen peas|
HEAT oil in a large skillet or paella pan over medium-high heat. Add chicken and cook 6-8 minutes per side or until golden brown and the internal temperature reaches 185°F (85°C). Remove from pan and set aside. Add shrimp to pan and cook stirring frequently for 3-4 minutes or until shrimp is bright pink. Remove from pan and set aside with chicken.
ADD onion, garlic and chorizo to the pan and cook for 4-5 minutes or until onion is soft. Add tomato puree and season with salt, pepper, saffron and paprika. Add broth and clam juice. Bring to a boil and simmer for 5 minutes. Add rice and stir well to distribute evenly. Reduce heat to medium and cook without stirring for about 10-15 minutes or until half the liquid is absorbed.
NESTLE chicken into rice and arrange clams around . Cook covered for 5-10 minutes. Scatter shrimp and peas over the top and cook for an additional 5 minutes or until clams have opened and a nice crust has developed on the bottom contents of the pan.
Soak clams in cool water for 20 minutes to release sand prior to using.
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