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Yields: 8 servings
Prep time: 20 min
Cook time: 45 min
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Ingredients
• 1 package fresh chorizo (4 ounces)
• 1 yellow onion (thinly sliced)
• 3 cloves garlic (thinly sliced)
• 1 cup canned diced tomatoes
• 2½ cups chicken broth
• 1 - 5 ounce package saffron yellow rice
• 1 tablespoon Spanish paprika
• Salt and pepper to taste
• ¼ cup olive oil
• 1 pound large shrimp (peeled & deveined)
• 1½ cups dry white wine
• ½ lemon - juiced
• ½ pound mussels (scrubbed and debearded)
• 3 chicken thighs (boneless)
• 2 tablespoons Italian parsley
• 3 scallions (thinly sliced)
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TOOLS NEEDED: (CLICK TO PURCHASE)
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3.CLAD TRI-PLY SAUTEUSE SET
(3 PC.)
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1. Preheat oven to 350º F. Using the Sauteuse, cook chorizo over medium heat until browned. Add in the onion and garlic. Cook for 2 minutes.
2. Stir in rice, tomatoes, paprika, and 1½ cups chicken broth. Bring to a boil. Cover and simmer on low heat until rice is cooked and liquid is absorbed (about 45 minutes.)
3. In the fry pan, heat olive oil over medium heat. Season shrimp with salt and pepper and add to the pan. Cook until pink - about 3 minutes. Transfer the shrimp to the rice using slotted spoon.
4. Reserve about 1 tablespoon of oil and cook the chicken thighs (5-7 minutes.) Remove from fry pan, slice, and add to the rice. Add the rest of the chicken broth and place in oven while mussels cook.
5. Discard the oil and wipe out the fry pan. Pour wine and lemon juice into the pan and add the mussels. Cover and cook over medium heat until the mussels open - about 5 minutes. (The lid for the Sauteuse will fit the 11 inch fry pan.)
7. Arrange mussels on top of rice and garnish with green onions and parsley.
Enjoy!
Spanish Paella
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Yields: 8 servings
Prep time: 20 min
Cook time: 45 min
|
Ingredients
• 1 package fresh chorizo (4 ounces)
• 1 yellow onion (thinly sliced)
• 3 cloves garlic (thinly sliced)
• 1 cup canned diced tomatoes
• 2½ cups chicken broth
• 1 - 5 ounce package saffron yellow rice
• 1 tablespoon Spanish paprika
• Salt and pepper to taste
• ¼ cup olive oil
• 1 pound large shrimp (peeled & deveined)
• 1½ cups dry white wine
• ½ lemon - juiced
• ½ pound mussels (scrubbed and debearded)
• 3 chicken thighs (boneless)
• 2 tablespoons Italian parsley
• 3 scallions (thinly sliced)
|
TOOLS NEEDED: (CLICK TO PURCHASE)
|
3.CLAD TRI-PLY SAUTEUSE SET
(3 PC.)
|
|
1. Preheat oven to 350º F. Using the Sauteuse, cook chorizo over medium heat until browned. Add in the onion and garlic. Cook for 2 minutes.
2. Stir in rice, tomatoes, paprika, and 1½ cups chicken broth. Bring to a boil. Cover and simmer on low heat until rice is cooked and liquid is absorbed (about 45 minutes.)
3. In the fry pan, heat olive oil over medium heat. Season shrimp with salt and pepper and add to the pan. Cook until pink - about 3 minutes. Transfer the shrimp to the rice using slotted spoon.
4. Reserve about 1 tablespoon of oil and cook the chicken thighs (5-7 minutes.) Remove from fry pan, slice, and add to the rice. Add the rest of the chicken broth and place in oven while mussels cook.
5. Discard the oil and wipe out the fry pan. Pour wine and lemon juice into the pan and add the mussels. Cover and cook over medium heat until the mussels open - about 5 minutes. (The lid for the Sauteuse will fit the 11 inch fry pan.)
7. Arrange mussels on top of rice and garnish with green onions and parsley.
Enjoy!
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