Ingredients
1 tablespoon paprika
2 teaspoons oregano
2 boneless, skinless chicken breasts, cut in large chunks
Salt and pepper
1/4 cup extra virgin olive oil
2 chorizos, cut in large chunks
1 Vidalia onion or 1016, diced
4 garlic cloves, crushed and chopped
1 bunch flat (italian) parsley, chopped
1 can of whole peeled tomatoes, drained
4 cups medium grain rice
6 cups water
big pinch of saffron (this stuff is way expensive, fyi)
1 lb shrimp, peeled and deveined
2 lobster tails (we had to peel ours to get them to cook right)
1/2 cup frozen peas, thawed
Steps
- Rub paprika and oregano all over the chicken breast pieces. Salt/pepper the pieces as well. Set in a bowl in the refrigerator for an hour.
- Cook chorizo in oil until browned over medium-high heat in a large pan. It will separate into what appears to be ground pork. Set aside. You can start this after chicken has been in the fridge 45 minutes or so.
- Cook chicken pieces in the same pan until browned, cooked. Set aside.
- Reduce heat to medium. Cook garlic, onion, and parsley in the same pan 2-3 minutes, turning frequently.
- Crush tomatoes by hand into the mixture, stir, and cook another 4-5 minutes.
- Add rice, and stir into onion mixture. Add water, and simmer for 10 minutes - don't worry about bringing to a boil, that may cook too much liquid off (what we did).
- Add chorizo and chicken back, and pinch of saffron. Add shrimp, and cook for 8 minutes, turning occasionally.
- Shake the pan heavily, cook for about 5-10 minutes.
- Add lobster, cook another 5-10 minutes until cooked through.
- Turn up heat to high for 1 minute. Remove from heat and let sit for 10 minutes or so. Sprinkle in the peas and serve.
That's it - hope you enjoy it.We had it with some Crianza from the Rioja region of Spain. I presume it would go well with white wine as well.
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