Jazz up your next party with this yummy, easy-to-prepare-and-even-easier-to-eat paella. Found in the NYT, originally published with FOOD; Paella That's Easy to Prepare for a Party, by FLORENCE FABRICANT, December 27, 1992.
Provided by evelynathens
Categories One Dish Meal
Time 2h45m
Yield 20-24 serving(s)
Number Of Ingredients 21
Steps:
- Disjoint the chicken wings, discarding the wing tips or reserving them for making stock. Place the remaining wing pieces in a large bowl. Mix three tablespoons of the olive oil with the lemon juice and cumin. Season this mixture to taste with salt and pepper. Pour over the chicken wings, cover and allow to marinate one to four hours.
- Up to two hours before serving time, steam the mussels. Bring the wine to a simmer in a large pot, add the mussels, cover tightly and cook over medium heat until they open, about 10 minutes. Leave the mussels in the covered pan until shortly before serving time.
- Saute the chorizos over medium heat in a six-quart casserole until they are cooked through, 15 to 20 minutes. Remove them from the casserole, draining them well, and set them aside on a plate covered with a paper towel. Leave the fat in the casserole. Add the remaining olive oil to the casserole.
- Add the onions and peppers to the casserole and cook over low heat, stirring, until the vegetables are soft but not brown. Stir in the garlic, cook briefly, then add the oregano. Stir in the rice and cook for several minutes, stirring, until the rice is well coated with the other ingredients. Remove the casserole from the heat.
- Drain the canned tomatoes, pricking them to drain the liquid inside. Reserve all the tomato liquid and chop the tomatoes fine. Stir the chopped tomatoes in with the rice.
- Measure the reserved tomato liquid. You should have about a cup and a half. Add a little water if necessary to make this amount. Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer. Stir in the saffron, remove from the heat and allow to steep for 10 minutes. Meanwhile, slice the cooled chorizo into rounds a half-inch thick.
- Place the casserole over medium-low heat and bring to a simmer. Stir in the pieces of chorizo, then stir in the tomato and chicken stock seasoned with the saffron. Bring to a simmer and add salt and pepper, if necessary. Cover and cook over low heat until all of the liquid is absorbed and the rice is done, which should take about 20 minutes. Set aside, covered for at least 20 minutes.
- While the rice is cooking, remove the shrimps from the refrigerator so they can come to room temperature.
- Preheat a broiler. Place the marinated chicken wings on a broiling pan and broil until they are browned and cooked through, about 25 minutes. Turn them once during the cooking. Transfer them to a large platter or bowl, cover with foil and set aside.
- To serve, spoon the rice gently into one or more large mixing bowls to fluff it. Do not fill the bowls more than half full or you will have rice all over the floor. Taste the rice for seasoning and add more salt and pepper, if necessary, so that the seasoning will need no further adjusting.
- Gently fold the capers, parsley, shrimp and chicken wings in with the rice.
- Warm a large serving platter or shallow bowl. Even a big paella pan can be used as a serving dish. Transfer some or all of the paella to the platter or bowl. If there is not enough room for all the paella on one platter, you can use two platters or keep some of the paella reserved in the kitchen for refilling the platter.
- Briefly reheat the mussels in their broth, then arrange them, in their shells, around the edge of the platter, alternating them with the lemon wedges. Place the platter on the buffet table along with serving spoons. After all the guests have served themselves, rearrange the paella on the platter, refilling the platter, if necessary, or transferring the remaining paella to a smaller platter so it continues to look attractive.
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Christina Austin
[email protected]This paella is a bit pricey to make, but it's definitely worth it. It's a delicious and impressive dish that's perfect for a party.
Horia 123
[email protected]I made this paella for my family, and they loved it. It's a great dish for a special occasion.
Shantino Netiana
[email protected]This paella is a great way to use up leftover seafood. I had some shrimp, mussels, and clams, and they all worked perfectly in this dish.
Demon Kid
[email protected]I'm not a big fan of seafood, but I really enjoyed this paella. The flavors were amazing, and the rice was cooked perfectly.
MD tarikul Mia
[email protected]This paella was a lot of work, but it was worth it. It was absolutely delicious!
JIZZY JIZZY
[email protected]I followed the recipe exactly, but my paella didn't turn out as good as I expected. The rice was a bit mushy, and the seafood was overcooked.
Sara Shifa
[email protected]The paella was a bit bland. I think it needed more seasoning.
Mustafa Skafi
[email protected]This paella was a bit too salty for my taste, but otherwise it was very good. I would recommend using less salt next time.
Irene Nasejje
[email protected]I've made this paella several times now, and it's always a hit. It's a great dish to serve at a party or potluck.
Luana Haupt
[email protected]This paella was easy to make and turned out great! I used a variety of seafood, and it all cooked perfectly. The rice was also cooked perfectly, and the flavors were amazing.
Abdul azeez Mahmud gonimi
[email protected]I made this paella for a potluck, and it was a big success. Everyone raved about it, and I even got a few requests for the recipe.
Prabin Bhat
[email protected]The paella was delicious! The rice was cooked perfectly, and the seafood was fresh and flavorful. I especially loved the shrimp.
Robert Reynolds
[email protected]This paella was a huge hit at my party! Everyone loved it, and I received so many compliments. The flavors were amazing, and the chicken and seafood were cooked perfectly. I will definitely be making this again.