A delicious classic Spanish dish by Anthony Sedlak.
Directions for: Paella and White Wine Sangria
Ingredients
Paellared onion, diced
3 clove garlic, chopped
2 Tbsp olive oil
tsp saffron
1 tsp sweet smoked paprika
bay leaf
4 chicken thighs, skin on, excess fat trimmed
cup diced chorizo, about one sausage
2 cup Arborio or Valencia (short grain) rice
2 small tomatoes, diced
1 lb(s) clams, scrubbed and debearded
1 lb(s) mussels, scrubbed and debearded
12 large shrimp, peeled and deveined
1 cup white wine
3 cup chicken stock
salt and pepper
White Wine Sangria1 750 mL bottle cava (Spanish sparkling wine)
3 Tbsp brandy
1 orange sliced
1 lemon sliced
1 lime sliced
1 cup halved strawberries, diced peaches or nectarines, optional
3 Tbsp sugar
Directions
Paella1. Preheat oven to 450. Heat olive oil in large, wide, oven-safe skillet on medium heat. Sear chicken, skin side down first until deep golden brown. Set chicken aside.
2. Gently fry chorizo for a minute or two, then add onion, garlic and sweat until onion is soft. Add rice, paprika and stir, toasting rice for 3-4 minutes.
3. Add saffron, bay leaf, white wine and chicken stock; bring to simmer and season lightly with salt and pepper. Return seared chicken back to pan. Add clams and tomatoes.
4. Place in oven on middle rack and roast, stirring occasionally, until rice is three quarters done, about 15 minutes. Add mussels and shrimp to pan and continue to roast until mussels open and cook through, about 6-8 minutes. Remove from heat, season with additional salt and pepper to taste.
White Wine Sangria1. Combine fruits and brandy in pitcher and toss sugar to coat; let stand at least five minutes. Pour cold sparkling wine over, stir to combine flavours and serve immediately.
See more: Shellfish, Poultry, Chicken, Beverage, Dinner, Main, Lunch, European