Paella recipe

[bif]

http://cookingwiththemark.blogspot.com
Ingredients
1 pound shrimp, peeled and deveined
olive oil
6 garlic cloves minced
1 pound chicken thighs, cut into bite size pieces
1 red pepper, cut into strips
8 ounces chorizo, cut into 1/2" pieces
1 14 ounce can diced tomatoes, well drained
2 c Arborio rice
1/3 c white wine
12 mussels
1/2 frozen peas
1 T turmeric
3 lobster tails, cooked and chopped into small pieces (optional)

Directions
Saute red peppers in olive oil in a Dutch oven for 2-3 minutes, set aside. Then sauté chicken pieces until browned and set aside. Saute chorizo until browned and place in a bowl. Then sauté onion for 3 minutes, add garlic and cook an additional minute. Add tomatoes wine, rice and turmeric and mix well. Cover and put into a 350° oven and bake for 15 minutes. Add shrimp to the pot, arrange mussels hinge side down on top and decorate with pepper in a pinwheel pattern. Pour peas over the mussels and bake for an additional 12 minutes.

[Nac Mac Feegle]

1. Make sure the rice on th ebottom of the pot gets a little crispy

Look up the word soccorat. Google some other recipes to get ideas for techniques and processes.

A good paella is a wonderful thing.

[sir pball]

2. Dutch oven is the worst thing to cook one in. Get a paella pan for God's sake.

You can find them at Target. Paella is one of the few dishes where you actually want flimsy, paper-thin steel between the food and the flame, you need the responsiveness to both cook the rice quickly and to get the soccarat right. Also, if you're really going all-in and cooking over burning grape vines (the OG traditional way), you need the thin pan to make the best of your scant supply.

I've been at a major NYC Spanish restaurant for 3 years. I make at least three paellas a night, sometimes a dozen or more. I know better than you

[bif]

3. I actually used a Corningware pot and it turned out fine.

A friend gave me a palely pan and I'll try it the next time I make it.