Star-Studded Paella
By á-174942
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
Details
Servings 10
Preparation
Step 1
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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