Florida Gulf Coast Paella

• olive oil
• 3 tomatoes (large) - chopped
• 1 cup onion - diced
• 1 cup red or green bell peppers, diced
• 1 banana pepper - diced
• 2 links chorizo sausage (1 cup chopped)
• 2 links andouille sausage (1 cup chopped - can substitute
• ham or pork)
• 3 cloves garlic - peeled and chopped
• 1 bay leaf
• 1 cup white wine
• 1 pinch saffron threads
• 4 Chicken thighs
• 6 - 12 shrimp
• 1 Red Snapper filet (or grouper - any firm fish
• will do)
• 1 cup bay scallops
• 1 cup green peas
• salt and black pepper
• 1/2 lemon
• 1 bunch parsley
• 4 cups chicken stock
• 2 cups Valencia Rice (short grain) or Arborio rice

1. Directions
2. 1 Warm chicken stock and add saffron to steep.
3. 2 Heat paella pan, add olive oil, salt and pepper and chicken. Brown both sides and set aside.
4. Make the Sofrito (base sauce):
5. 1 To the heated paella pan, add olive oil, peppers and onions. Saute until soft. Add sausage and saute until hot. Deglaze
6. with white wine and move sausage to sides. Add chopped tomatoes, garlic and bay leaf. Continue to cook sofrito until it
7. begins to thicken.
8. Build the paella:
9. 1 To the pan with the sofrito, add 2 cups rice and most o fthe chicken stock (save anout 1/2 cup). Add chicken and stir just
10. enough to mix (no more stirring after that.)
11. 2 Cook for 20 minutes with the EGG lid closed - temperature 250-300F.
12. 3 Last 10 minutes, ass rest of the chicken stock, peas, shrimp and scallops. Lay the fish fillet on top. I like to turn fish after
13. 5 minutes so both sides are exposed to the sofrito. Remove when rice is done (about 30 minutes total).
14. 4 Garnish with lemon slices and chopped parsley.

olive oil, tomatoes, onion, red, banana pepper, sausage, links andouille sausage, ham, garlic, bay leaf, white wine, saffron threads, chicken, shrimp, red snapper, will, bay scallops, green peas, salt, lemon, parsley, chicken stock, valencia rice

Taken from www.epicurious.com/recipes/member/views/florida-gulf-coast-paella-50135122 (may not work)