This is the first time it’s OKAY to eat out of the pan. LOL. Actually it has a feeling a “Familia” written all over it. Family, Friends, all will enjoy the Robust Taste. Looks intimidating but it is Not. Follow along with Chef M.
Chicken and Fish Paella with Linguiça Sausage
When preparing Paella the most critical part is the stock. It must be made from scratch and it must contain seafood and/or poultry scraps, bones and shells.
Chicken and Fish Paella with Linguiça a Sausage
- 8 cups Water
- 8 oz. Mussels
- Short grain Spanish Rice
- 3 cups -10 servings
- 8 oz. Clams
- 1 Onion Diced small
- 4 oz. Shrimp
- 1 clove Garlic Diced small
- 1.5 lb. Lobster Tails meat
- 2 Chopped Green Onion
- 1/2 lb. Monk Fish or haddock/cod
- 1/4 Chopped Parsley
- 1.5 lb. boneless Chicken thighs 6
- Frozen Peas
- 12 oz. *Linguica A Portuguese sausage
- 1 pkg. Sausage
- 1 12 ”-15” Round Pan or Paella Pan
Step-1- First sauté and caramelize the following vegetables: chopped celery, onion, garlic, carrots, peppercorns and green onion bottoms. Caramelizing will give the stock a real depth.
Once the vegetables are caramelized you can add shrimp shells, lobster carcasses, roasted chicken bones and or roasted fish bones we call them “racks”. You will then add the 8 cups of water and simmer the stock (never boiling) for about 4-5 hours.
Then strain the liquid using a sieve and cheese cloth so that you have pure broth. This is the absolute GOLD of your paella dish.Step 2- The preparation of the ingredients is as follows: Diced Chicken thighs dusted with “ Sazón Goya con Azafranco”. (This will dye them bright orange and bring color to the dish). Step 3- Next would be sliced Linguica and small meatballs of sausage meat. Step 4- The fish are as follows: clams, mussels, shrimp shell off (just the tails) because you’re using the shells for the stock. Some diced monkfish or any white fleshed fish and split lobster tails they can be rock lobster tails if that’s the case you must season them for a couple of hours before you add them to the dish.
You can also season the shrimp with olive oil and garlic salt and pepper if you so choose I do this! This is so that each individual component has its own individual flavor which really adds to the dish.
The rest is simply caramelizing the meats individually in the pan and leaving the caramelization in the bottom of the pan. At this point you would add the rice to the dry pan with a little oil and stir the rice around to pick up all of the coloring from the caramelization of the meats.Step 5- Then add the onions and garlic. When the rice has toasted slightly then you would add 1 cup of the stock and start stirring it around the bottom of the pan at this point you’re essentially making risotto so as the liquid dries up you add more and keep stirring. You do this until the rice is about half cooked at that point you add a little more liquid than normal and start arranging the shellfish in, as you see them in the pictures. Step 6 – The very last things to go on are; the shrimp, the lobster and the white fish once all the mussels and clams have opened an added their juice to the rice. Now add your peas and parsley and chopped green onion to the top and at that point you would cover with foil and steam the lobster shrimp and white fish in the oven at 400° for about 15 minutes. *SPICY
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