![]() I love to serve this at the table in the pan, on a trivet, as is done in Spain.If any of the mussels have not opened, thrown them out. Cook about 10-15 minutes more, or until most/if not all of the liquid is absorbed.Nestle the mussels (if using) hinge-side down into the rice mixture so that you can see the shells open when fully cooked. Sprinkle with the frozen peas. Top with the bell peppers arranged in a clock-like manner around the pan, converging in the center. Add in clams, scallops (if using), shrimp and squid/calamari (if using). Do not mix while this is happening - just gently rotate the pan in quarter turns every 3-4 minutes. Cook for approximately 15 minutes, or until half the liquid has been absorbed.Mix to evenly combine and adjust salt if needed. Nestle the chicken thighs in the rice, pouring any juices it might have given off in the platter on top of the rice mixture. Add hot broth and the juice from the can of clams.Add in the rice, and toss in the pan mixture until coated.Add in the smoked paprika, adobo (if using) and garlic, gently mix to combine (it's important you add at this stage, as paprika only dissolves in oil).Add in the diced tomatoes and piquillo pepper, if using.Cook until the onions are lightly golden brown. Add in additional EVOO, if needed, and add the onions and chorizo.Once done, remove from heat to a platter. Brown the chicken thighs, on both sides.Heat 3 Tbsp EVOO in a very large, deep pan over medium-high heat. ![]() Once boiling, turn down to low-medium heat (you just want to keep at a simmer).
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