Picnic Paella Recipe
- 1/2 c. extra virgin olive oil
- 3 lbs. chicken pcs
- 1 lg. onion, diced
- 3 sweet red peppers, cored, seeded and diced
- 4 c. chicken stock or possibly canned low-sodium chicken broth
- 1 tbsp. chopped garlic
- 1 1/2 c. short-grain rice, such as arborio
- 2 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon saffron
- 3 lbs. plum tomatoes, peeled, seeded and minced, or possibly about 3 c. liquid removed, canned, minced plum tomatoes
- 12 lg. shrimp in shells
- 12 clams
- 12 mussels
- 1 c. white wine
- Heat 2 Tbsp.
- extra virgin olive oil in large oven-proof skillet over medium heat.
- Add in chicken pcs, in batches if necessary, and brown on all sides.
- When brown, remove chicken and set aside.
- Add in onions and peppers to skillet and cook 5 min, stirring.
- Meanwhile, bring chicken stock to boil in separate pan.
- Reduce heat under onion-pepper mix to low and add in garlic, rice, salt and white pepper.
- Stir till rice grains are coated with oil.
- Transfer contents of skillet to roasting pan.
- Add in boiling stock, saffron, and tomatoes.
- Arrange chicken pcs on top.
- Cover and roast at 350 degrees 25 min.
- Meanwhile, place shrimp, clams and mussels in separate pan.
- Add in wine and cook till mussel and clam shells open (throw away those which do not open) and shrimp are cooked through, about 7 min longer.
- Remove seafood with slotted spoon, place seafood in bowl and chill.
- Boil remaining liquid over medium-high heat till reduced by one-third.
- Transfer to bowl and cold to room temperature.
- When liquid is cold, transfer to blender or possibly food processor.
- With motor running on medium speed, add in remaining extra virgin olive oil in slow, steady stream.
- Pour sauce into container and chill.
- Remove roasting pan from oven.
- Arrange chicken on platter.
- Cover and chill.
- Transfer rice to large bowl and refrigerateit as well.
- To serve, pile rice in center of platter.
- Place chicken over rice and arrange shrimp and shellfish around perimeter.
- Drizzle with sauce and serve.
- Servings: 6 to 8.
extra virgin olive oil, chicken pcs, onion, sweet red peppers, chicken stock, garlic, shortgrain rice, salt, white pepper, saffron, tomatoes, shrimp, clams, mussels, white wine
Taken from cookeatshare.com/recipes/picnic-paella-32283 (may not work)