Star-Studded Paella

Star-Studded Paella
Star-Studded Paella

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • CHICKEN:

  • 1/3

    cup white-wine vinegar

  • 1/4

    cup extra-virgin olive oil

  • 2

    teaspoons minced garlic

  • Grated zest of 1 orange

  • 1/4

    teaspoon dried thyme

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    chickens - (2 1/2 lbs ea) cut 8 pieces each, rinsed and patted dry

  • SHRIMP:

  • 1/4

    cup extra-virgin olive oil

  • 2

    teaspoons minced garlic

  • 1/4

    teaspoon dried thyme

  • 1/2

    teaspoon dried red-pepper flakes

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    pound cleaned and deveined large shrimp

  • SAFFRON RICE:

  • 1/4

    cup olive oil

  • 1

    small red onion chopped

  • 1

    red bell pepper cut 1/4" dice

  • 1

    green bell pepper cut 1/4" dice

  • 2

    tablespoons minced garlic

  • 2 1/2

    cups long-grain rice

  • 5

    cups chicken broth

  • 1

    teaspoon crumbled saffron threads

  • 3/4

    cup pitted green olives

  • 1/2

    cup diced (1/2") jarred pimiento

  • 8

    ounces diced (1/4") hard chorizo sausage

  • 1/4

    cup red-wine vinegar

  • 1/2

    cup grape tomatoes halved

  • 1/4

    cup chopped flat-leaf parsley plus

  • 2

    tablespoons chopped flat-leaf parsley for garnish

Directions

Prepare the chicken: A day ahead, combine marinade ingredients and coat chicken well; refrigerate overnight. On the day of serving, bake the chicken in a 350 degree oven for 1 hour, basting occasionally. Prepare the shrimp: Combine all the ingredients and marinate the shrimp for 15 minutes. Remove shrimp and pan-fry or broil for 2 minutes per side. Prepare the saffron rice: Place oil in a large pot over low heat. Cook the onion and peppers 10 to 15 minutes, stirring; add garlic for the last 3 minutes. Add rice and cook, stirring, for 5 minutes. Add broth and saffron; bring to a boil. Lower the heat and cook, covered, until the rice is tender, about 20 minutes. Fluff with a fork. Stir in remaining ingredients except garnish; season with salt and pepper. Add chicken and shrimp to the rice, then arrange decoratively on a platter. Sprinkle with 2 tablespoons parsley to garnish. This recipe yields 10 servings. Per serving (without chicken skin): 610 calories, 47g carbohydrate, 43g protein, 26g fat, 170mg cholesterol.

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