Chicken Paella

INGREDIENTS

  • 2 Tbsp Butter
  • 1 Diced Red Bell Pepper
  • 1 Diced Yellow Onion
  • 6 Garlic Cloves
  • 1 lb Paella Rice
  • 1/2 lb Pine Street Market Chorizo
  • 1 lb Smoked Springer Mountain Chicken Thighs
  • 1 Pinch Saffron
  • 3 Qt Chicken Stock
  • 2 Lobster Tails
  • 1 lb Georgia Shrimp
  • 2 Bunch of Green Onions

PREPARATION INSTRUCTIONS

  1. Preheat 15″ Lodge Cast Iron paella pan over medium heat.
  2. Melt butter and cook the red peppers, onion, and garlic until soft.
  3. Next, pour the rice into the paella pan and cook for another 5 minutes, stirring the entire time.
  4. Stir in the chorizo, smoked chicken thighs and a pinch of saffron.
  5. Pour in the stock and reduce the liquids until 1/3 of the stock remains.
  6. Add all the seafood and season.
  7. Finish with chopped green onions.
  8. Enjoy!

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