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Paella

1/2 cupolive oil
4chicken breasts, boneless and skinless, cut in half
salt and fresh ground pepper
3chorizo sausages, cut in 1/2" pieces
1 1/2 poundsmedium shrimp, shelled and deveined
1 largeyellow onion, chopped
2 clovesgarlic, minced
1 1/2 teaspoonssaffron threads, crushed
One 28 ounce cantomatoes, drained and chopped
2 cupspaella rice
8 tablespoonsItalian flat leaf parsley, minced
2bay leaves
4 cupschicken broth, heated
2 cupswhite beans, cooked
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Paella - Ingredients Continued

8 ouncesgreen beans, cooked tender crisp
24clams, rinsed
1 cuproasted red pepper strips, for garnish
1 cupthawed frozen peas
2lemons, cut in quarters, for garnish
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Paella - Equipment List

Fry Pan
Tongs
Chefs Knife

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Paella - Instructions

In a paella pan, heat the olive oil over medium heat. Season chicken well with salt
and pepper, sauté in oil until well browned. Transfer to a plate. Add sausages to the
pan and cooked until browned well on all sides, about 10 minutes. Transfer sausages to
the plate. Add the shrimp and sauté on both sides until pink. Transfer to the plate.

Add the onion, garlic, saffron, and tomatoes to the pan and cook, stirring
occasionally, until vegetables have softened, about 5 to 7 minutes. Add the rice to
the pan and stir to coat well with oil. Stir in six tablespoons of the parsley and the
bay leaves.

Preheat oven to 325 F. Stir the hot chicken broth, white beans and green beans into
the rice. Bring to a boil over medium-high heat. Cook, stirring occasionally, for ten
minutes. Return the chicken, sausage and shrimp to the pan, burying them in the rice.

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Paella - Instructions Continued

Place the clams in the rice, hinge side down. Sprinkle the red pepper strips and peas
over the rice. Place in oven and bake uncovered for 20 minutes.

Remove from oven, cover loosely with foil. Let stand for ten minutes. Discard any
clams that do not open completely. Garnish with lemon wedges and remaining parsley.
Serve.

Serves 8

www.CHEFScatalog.com/catalog/product.aspx?item=22243" target="_blank"> Everyday
Celebrations by Donata Maggipinto, Chronicle Books

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