Directions for: Green Paella
Ingredients
Cilantro Paste2 poblano chilies, roasted, peeled and seeded
cup (125 mL) cilantro leaves and stems
cup (125 mL) coarsely chopped saltwort
1 clove garlic, chopped
1 shallot, chopped
zest and juice of 1 lime
cup (60 mL) extra virgin olive oil
1 Tbsp (15 mL) sugar
tsp (2 mL) coriander seeds, crushed
pinch cayenne pepper
kosher salt and freshly cracked black pepper
Paellacup (60 mL) extra virgin olive oil
1 onion, chopped
4 clove garlic, chopped
lb(s) (225 g) boneless, skinless chicken thighs
lb(s) (112 g) cured chorizo, sliced
3 cup (750 mL) Bomba rice or other short-grain rice such as arborio
6 cup (1.5 L) hot chicken or veal stock
1 lb(s) (450 g) clams
1 lb(s) (450 g) mussels, scrubbed
1 lb(s) (450 g) baby kale leaves, blanched and drained
salt and freshly ground black pepper
6 large scallops
8 large shrimp, peeled and deveined
4 green onions, finely chopped
Directions
Cilantro Paste1. In a food processor, combine the poblano chilies, cilantro, saltwort, garlic, shallot, lime zest and juice, olive oil, sugar, coriander, and cayenne. Pulse until a coarse pure forms. Season with salt and pepper.
Paella1. Heat half of the oil in a large skillet over low heat. Add the onion and garlic; cook, stirring occasionally, until the onion is soft. Increase heat to medium-high, add the chicken, and saut until chicken is golden brown. Add the chorizo; saut for 1 minute. Add the rice and stir to coat.
2. Add the cilantro paste and stock. Stir, then add the clams and mussels. Cover and simmer for 10 minutes or until the clams and mussels start to open. Discard any clams or mussels that do not open. Stir in the kale and season with salt and pepper.
3. Meanwhile, season the scallops and shrimp with salt and pepper. In a medium skillet, heat the remaining oil over high heat. Sear the scallops until golden brown on each side. Remove from pan. Saut the shrimp for 2 minutes.
4. Add the scallops and shrimp to the paella. Garnish with green onions.
See more: Seafood, Chicken, European, Rice/Grain, Vegetables, Dinner, Herbs