Paella Simplified for 4 -6
(1/2 recipe for 2-3)
1 pound raw prawns or large shrimp (1/2 pound)
2 chicken breast halves or 4 thighs *skinless/boneless (1 br or 2 thighs)
1/2 pound scallops (1/4 pound scallops)
4 cups water (2 cups water)
1 large onion (1 medium onion)
4 garlic cloves, minced (2 cloves)
2 tsp salt (1tsp salt)
2 tbsp olive oil (1 tbsp )
1/2 lb chorizo sliced into 1/4 inch rounds) (1/4 pound)
1 large chopped green pepper (1 small )
1 28 can whole tomatoes *preferably plum ( 1 19 oz can)
2 cups long grain rice (1 cup)
1/2 tsp tabasco (1/4 tsp)
1/2 gram saffron (available in the seafood dept at Thrifty’s)
2 cups frozen peas, thawed and drained (1 cup)
1/2 pound mussels in shell if available or add more scallops/shrimp
1 jar red piminto *could be optional
Cook the chicken and cut into bite size pieces. Cooks scallops...sauté briefly. In large saucepan with boiling salted water (use 1 tsp of the salt) cook prawns or shrimp over high heat just until they turn pink, about 2 minutes. Peel. Reserve the shrimp water.
(*This can be done ahead of time. Refrigerate chicken and seafood.
Also, chop veg & chorizo ahead of time.)
In the dutch oven in the olive oil, saute garlic, onion, and green pepper for 3-4 minutes, add chorizo and saute for a few minutes more. Add 4 cups of shrimp water, tomatoes and juice, tabasco, saffron and other tsp of salt. Bring to simmer breaking up tomatoes with spoon.
Add rice and return to simmer. Cook over medium-low heat, tightly covered for about 20 minutes. For the last 10 minutes add cooked shrimp, chicken, scallops, and peas (and mussels in shell) . Mix in well and cover.
Serve in paella dish garnished with pimento if desired
