![\"paella\"](\"http:\/\/www.summerofjim.com\/wp-content\/uploads\/2014\/04\/paella.jpg\")
<\/a><\/p>\nPaella Mixta<\/p>\n
Ingredients<\/p>\n
6 ounces of Tanqueray Gin
\n\u00bd ounce of Noilly Pratt Dry Vermouth
\nA goodly amount of ice
\n1 tsp thread saffron
\n2 tsp smoked paprika
\n2 medium onions, chopped
\n2 red bell peppers, chopped
\n2 pounds tomatoes, chopped
\n8 piquillo peppers, sliced
\n4 cloves garlic, chopped
\n3 chicken thighs, cut into 2\u201d pieces
\n12 large shrimp, uncooked
\n12 littleneck clams (or mussels)
\n1 lb chorizo, cut into 1\u201d pieces
\n8 tbsp extra virgin olive oil
\n2 cups bomba or calasparra rice
\n6 cups low sodium chicken broth
\nLemon wedges<\/p>\n
Directions<\/p>\n
- \n
- Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!<\/li>\n
- Add broth, paprika and saffron to a pot, cover and heat. In a separate 15\u201d paella pan, add 2 tbsp olive oil and brown the chicken pieces and the chorizo, about 5 minutes, Remove. Add the remaining olive oil and cook the onions over medium high heat until translucent, about 5 minutes. Add the tomatoes and garlic and simmer another 5 minutes until they have a \u201csauce\u201d like appearance. Add sea salt and pepper to taste.<\/li>\n
- Pour in rice and stir until the rice is covered with the tomato mixture (known as sofrito<\/i>). Add the chicken and chorizo pieces. Slowly add the heated broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan. Important<\/span>\u2026 do not stir after this point.<\/li>\n
- Simmer for about 10 minutes, then place the shrimp and the clams into the mixture one by one, evenly distributing throughout. Simmer for another 15 minutes, or until the broth has been absorbed, add extra liquid if necessary. Remove from heat, cover lightly with foil and let sit for another 10 minutes. Garnish with piquillo slices and lemon wedges.<\/li>\n<\/ol>\n
n.b.<\/b> I added two lobster tails, split in half lengthwise, and in half again across and introduced to the cooking process when I added the other seafood. After reading other recipes, I learned that some burned<\/i> rice on the bottom is desirable. When you can smell the \u201ctoasting\u201d of the rice, take the pan off the heat and tent the paella with foil \u2018til the moisture is absorbed. I loved the charred rice! I didn\u2019t peel or de-vein the shrimp before cooking, although you can. I like peeling the shrimp as I go along (that\u2019s why we have extra napkins at the table!). I will probably make some changes the next go \u2018round\u2026 replace the chicken stock with water? Go seafood only? We\u2019ll see! Cheers!!<\/p>\n","protected":false},"excerpt":{"rendered":"
If you are one to fret and labor of the choice of wine to go along side of a dish\u2026 fret no longer. Years ago I discovered a dish that offers fool proof opportunity for wine pairings. The dish is … Continue reading
- Simmer for about 10 minutes, then place the shrimp and the clams into the mixture one by one, evenly distributing throughout. Simmer for another 15 minutes, or until the broth has been absorbed, add extra liquid if necessary. Remove from heat, cover lightly with foil and let sit for another 10 minutes. Garnish with piquillo slices and lemon wedges.<\/li>\n<\/ol>\n