1 Vidalia onion, diced
4 garlic cloves, diced
4-6 chicken thighs
1 lb. raw mussels in shell
1 lb. small Sapelo River Littleneck Clams
1 lb. raw Wild Georgia Shrimp, shell on
4 links of good spanish chorizo sausage
(as Vance says Donkey D), crumbled
1 red pepper roasted, seeded and sliced
5 oz. frozen peas (about half the bag)
Fresh flat leaf parsley, chopped
Olive oil, salt & pepper to taste
1 large pinch saffron threads
1 tablespoon sweet paprika
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 cups medium grain spanish rice
4-8 cups chicken or seafood broth, it all depends
Cook in a well loved and seasoned 17 inch (144cm) paella pan on the stove top
or preferably on your grill. In a medium bowl, mix together 2 tablespoons olive oil,
paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover and
refrigerate. Cook the sausage over medium heat and set aside. Add a splash of
olive oil and cook the chicken browning all sides and set aside. Cook the onion and
garlic until transparent. Add 2 cups rice and stir until browned a tad about 3 minutes.
Add 2 cups of broth and bring to a boil with saffron threads, red pepper flakes
and bay leaf. I like to cook down like risotto adding more broth until absorbed and
stirring regularly numerous times. I add the chicken and sausage back in and simmer
a bit. Then I put the mussells, clams and shrimp and put on a lid or close the grill
so they steam and cook. Simmer stage -wanting the sides to get crunchy. Top with
the red peppers and peas and let them cook a bit. Finally, top with chopped parsley.
Serve with a nice Spanish wine and crusty bread.
That looks awesome!