Regional American Paella

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4 large portions

2 cups Arborio
1 teaspoon Saffron
½ cup white wine
1 red pepper diced
Half a medium size yellow onion diced
5 cups Chicken stock
½ cup roasted pepper puree
4 tablespoons unsalted butter

10 to 12 fresh mussels
12 each peeled and deveined 16-20 count gulf shrimp
1-1/2 cup roasted pulled chicken meat
6 ounces sliced Spanish smoked Chirico
½ cup of tomatoes
Olive Oil

Melt your butter and sweat the diced onions and red peppers on very low heat until translucent.  Bring your chicken stock to a boil separately in a large pot. Once your peppers and onions are translucent add your Arborio rice and continue to heat for a minute on low heat.  Ad your wine and saffron and cook on medium heat stirring frequently until absorbed.  Add boiling chicken stock to cover stirring frequently until absorbed.  You should repeat this process 3 time or until the rice is tender and creamy.  Add your roasted pepper puree and heat through.

Preheat a large frying pan on hi heat.  Add about 1 once of olive oil. Sauté your shrimp, mussels, and your chorizo until the shrimp are translucent and the mussels are all open.  Add you roasted chicken and a little butter salt and pepper. Finish with fresh diced tomatoes and chopped parsley.

Put the cooked rice in a bowl and spoon the seafood mixture over the top and serve.

Any questions call Chef Michael at the restaurant.  480-483-0009