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Paella

Paella - Gwhp32 A recipe image
This hearty Spanish paella combines lobster, shrimp, chicken, and chorizo with saffron-infused rice and seasonal vegetables. The dish is baked in a large casserole, allowing the flavors to meld together for a savory and satisfying meal. It is a classic celebration dish that offers a rich blend of seafood and meat in every bite.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 829.3
Dietary: Gluten-free
Description
This hearty Spanish paella combines lobster, shrimp, chicken, and chorizo with saffron-infused rice and seasonal vegetables. The dish is baked in a large casserole, allowing the flavors to meld together for a savory and satisfying meal. It is a classic celebration dish that offers a rich blend of seafood and meat in every bite.
Ingredients
  • 2 Lobsters; 1 1/4 lb. ea 12 Mussels
  • 1 cups Dry white wine 3 Red sweet peppers; chopped
  • 12 Littleneck Clams
  • 2/3 cups Rice; uncooked
  • 1/2 lbs Lean pork; in 1/2" cubes
  • 1/8 teaspoons Saffron
  • 6 Chicken Breasts; boned
  • 3 teaspoons Chicken base; spice islands
  • 5 Sausages; chorizo
  • 2 1/4 cups Water
Directions
  1. 1
    Or your choice/1/4" slices 1/2 c Peas; blanch fresh or froz 6 Shrimp 4 Tomatoes; chopped
  2. 2
    Remove the tail and claws from lobsters,
  3. 3
    cut tails into 4 pieces and claws into 3.
  4. 4
    Saute over medium heat in 4 T.
  5. 5
    olive oil with a dash of salt and pepper for 3 minutes.
  6. 6
    Add 2 T.
  7. 7
    of the wine.
  8. 8
    Set aside.
  9. 9
    Clean the shrimp and set aside.
  10. 10
    Boil the clams and mussels in lightly salted water, just until the shells are opened,
  11. 11
    remove from pan and clean the shellfish,
  12. 12
    cut - ting out the muscles and
  13. 13
    set aside.
  14. 14
    Roast the pork without liquid for 20 minutes at 375 deg.
  15. 15
    Set aside.
  16. 16
    In a large, ovenproof casserole, saute chicken in 2 T olive oil until brown.
  17. 17
    Set aside.
  18. 18
    Add onion, red pepper and tomatoes to the pan and
  19. 19
    cook over medium
  20. 20
    heat until transparent.
  21. 21
    Add the remaining oil.
  22. 22
    Add the rice and saute until golden brown.
  23. 23
    Add saffron,chicken base, water and remaining wine Bring to a
  24. 24
    boil ,
  25. 25
    arrange the lobster, shrimp and chicken on top.
  26. 26
    Place in a 375 deg.
  27. 27
    oven and cook for 25 minutes.
  28. 28
    Add clams, mussels, pork and sausages.
  29. 29
    Cook 10 minutes,or until liquid is absorbed and rice is tender.
  30. 30
    Heat the peas and
  31. 31
    sprinkle them all over the top.
  32. 32
    The choice of meats and seafood is yours.The dish needs the chicken and some types of seafood.
  33. 33
    This dish originated in Spain, and was eaten by people of poor means, since seafood and chicken were inexpensive and readily available.
  34. 34
    I hope you

Nutrition Facts

Servings 8

Amount Per Serving
Calories 829.3kcal
% Daily Value *
Total Fat 41.6g64%
Saturated Fat 13.8g69%
Cholesterol 234.4mg79%
Sodium 3440.3mg144%
Total Carbohydrate 11.2g4%
Dietary Fiber 0.0g0%
Sugars 2.5g
Protein 85.9g172%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, base, boiling, boned, breasts, chicken, chopped, chorizo, clams, cubes, dry, fish, gwhp32, islands, lean, lobsters, main, mussels, paella, peppers
Read it online: https://www.chefs-mate.com/recipe/paella-gwhp32-a/