Mixed Paella Recipe
Recipe
A delightful ethnic recipe that satisfies a crowd. The blend of chicken, shrimp, clams and seasonings evokes visions of sitting at an outdoor Spanish terraza with a glass of Rioja.
Cuisine
Spanish
Servings: |
For: |
This Recipe Is: |
Featuring: |
8-10 | Dinner | Gluten Free | Cook’s Delight® Supreme Chicken Soup Base CH-206 |
Ingredients
- 1/2 tsp saffron - crushed
- 1 lb boneless skinless chicken breast - cut into 2” pieces
- 1 cup salad shrimp - cooked and deveined
- 1 cup sea clams - cooked and chopped
- 1/2 cup extra-virgin olive oil
- 1 tbsp paprika - smoked
- 3 garlic cloves - minced
- 3 bay leaves - dried
- 15 oz whole tomatoes - crush
- 1 small onion - minced
- 7 cups Cook’s Delight® Chicken Stock (mix 7 cups hot water with 7 tsp Cook’s Delight Supreme Chicken Soup Base)
- 2 1/2 cups short-grain rice - preferably Valencia or Bomba -Arborio can be used
- 9 oz frozen peas
- 1 red pepper - cut into strips
- 1 tsp pimiento
- sea salt
- freshly ground black pepper
Suggested Products
Cook’s Delight® Supreme Chicken Soup Base
Cook’s Delight® Classic Clam Soup Base
Step by Step Instructions
Do you need to scale up your recipe? Click here for 4 easy steps
Step 1
1. Put crushed saffron and 1/4 cup hot water in a small bowl, let stand for 15 minutes.
Step 2
2. Season chicken with 1/2 tbsp smoked paprika, salt and pepper.
Step 3
3. Heat oil in a 16-18” paella pan over medium-high heat.
Step 4
4. Add chicken and cook until brown, turning occassionally.
Step 5
5. Add remaining paprika, garlic, pimento, bay leaves, tomatoes and onions to pan and cook. Stir often until onions are softened about 6 minutes.
Step 6
6. Add saffron mixture and Cook’s Delight® Chicken Stock. Bring to a boil over high heat.
Step 7
7. Sprinkle in rice and distribute evenly.
Step 8
8. Add peas and peppers. Cook without stirring, until rice has absorbed most of the liquid 15-20 minutes. Rotate your pan every 2 minutes, if it is larger than the burner to cook rice evenly.
Step 9
9. Reduce heat to low, add cooked salad shrimp and cooked sea clams.
Step 10
10. Cook 5-10 minutes until liquid has been absorbed and rice is al dente.
Step 11
11. Remove from heat, cover with aluminum foil and let sit 5 minutes before serving.
Watch how easy it is to make 8 oz of soup stock for pennies per serving!
To make 7 cups of chicken stock combine 7 tsp Cook’s Delight® Chicken stock base with 7 cups of boiling water.
Each 1 pound container of Cook’s Delight® soup base makes the equivalent of 22 – 32 oz boxes of liquid stock.