Ingredients

The following ingredients have 8 Servings
  • 8 chicken legs
  • 1 pound extra large shrimp - deveined and shells removed
  • 1 pound chorizo sausage
  • 1 teaspoon Spanish smoked paprika
  • 3 medium tomatoes - chopped
  • 8 cloves garlic- minced
  • 6 cups chicken stock
  • 1/2 teaspoon saffron threads- crumble threads and add to a few onces of hot water to release flavor and color
  • 6 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • approx. 1/2 cups Olive oil for stir frying ingredients
  • 1 red bell pepper- cut into 1 inch strips
  • 1 green bell pepper- cut into 1 inch strips
  • 2 1/2 cups Spanish short grain rice, or Arborio rice
  • 1 bay leaf
  • 2 scallions- chopped
  • 1/2 cup fresh or thawed frozen peas
  • 1 teaspoon ground black pepper
  • chopped parsley for garnish
  • Accompaniment: fresh lemon wedges

Instruction

  • Once shrimp are deveined and shells removed, sprinkle with 1/2 teaspoon sea salt. Set aside.
  • Roast chicken legs in 450 degree oven until legs reach at internal temp of 160 degrees. Once done, set aside.
  • In a small bowl, sprinkle paprika over chopped tomatoes.
  • In a seperate small bowl, mix minced garlic with 1 teaspoon sea salt. Make paste consistency.
  • Bring stock to a simmer in a 3 quart sauce pan, cover and keep at a bare simmer.
  • In a seperate small bowl, mix together wine, saffron ( and liquid), and lemon juice.
  • Add olive oil to paella pan over moderately high heat and stir fry chorizo sausage for 8 minutes or until done. Transfer to platter.
  • Add shrimp, stir frying in pan for 3 minutes per side. Transfer to a platter with sausage.
  • Add 2 tablespoons oil to pan and stir fry peppers for 2 minutes. Stir in garlic paste and stir fry for 1 minute. Add tomatoes and stir fry for 1 minute.
  • Add rice and stir to evenly coat ingredients.
  • Measure hot stock to ensure it measures 6 cups, add water if necessary.
  • Stir stock, wine mixture, and bay leaf into rice.
  • Bring to a boil over high heat, stirring constantly but gently. Look for rice to appear more on surface, and when the spoon would leave a path exposing the bottom of the pan when pulled through the mixture. ( About 5 to 7 minutes)
  • Remove pan from heat and stir in shrimp, chorizo sausage, scallions, peas, black pepper and a pinch of salt. Lay chicken legs decoratively around on top.
  • Bake, uncovered at 450 degrees, about 15 to 20 minutes.
  • Look for edges to form a golden crust and almost all liquid to be absorbed.
  • Take pan from oven and cover with tin foil. Let stand for 10 minutes. The rice continues to cook and will be perfectly cooked.
  • Sprinkle top of dish with chopped parsley. Garnish with lemon wedges.
  • Place in middle of your table. Enjoy.