{"id":437,"date":"2016-11-25T21:36:50","date_gmt":"2016-11-26T04:36:50","guid":{"rendered":"http:\/\/olivereats.ca\/?p=437"},"modified":"2021-04-30T11:00:20","modified_gmt":"2021-04-30T17:00:20","slug":"paella","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/25\/paella\/","title":{"rendered":"Paella"},"content":{"rendered":"<p>Thank you to my friend Jean for sharing this recipe! Since the flavours improve with time, I like to start this dish in the morning and prep most items.&nbsp; About 1 hour before serving time, I put it all together. I use a paella pan but you can use a large shallow casserole dish instead. Serves 8.<\/p>\n<p>(2 hours of preparation, 30 minutes at 350F)<\/p>\n<p>Serves 8<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">5 cups (more or less) vegetable stock<\/li>\n<li class=\"ingredient\">1 &#8220;family size&#8221; package chicken thighs, about 8 pieces (no bone \/ skin)<\/li>\n<li class=\"ingredient\">a small flat of Hot Italian sausage (best if not in casing)<\/li>\n<li class=\"ingredient\">Optional &#8211; 1\/2 lbs lobster tails (sliced) or mussels, or scallops (if desired, but not necessary)<\/li>\n<li class=\"ingredient\">Small Ham steak&nbsp; (1 piece x 1\/2\u201d thick) cut into small cubes<\/li>\n<li class=\"ingredient\">1\/2 lb prawns raw, peeled and rinsed<\/li>\n<li class=\"ingredient\">1\/2 lbs shrimp raw, peeled and rinsed<\/li>\n<li class=\"ingredient\">8 &#8211; 10 cloves of garlic, peeled and sliced thinly<\/li>\n<li>1 bell pepper, thickly cubed ( I like to use 1\/2 yellow and 1\/2 orange for color)<\/li>\n<li class=\"ingredient\">1\/2 c finely sliced leek, or substitute yellow onion or shallots<\/li>\n<li class=\"ingredient\">salt \/ pepper \/ oregano to taste<\/li>\n<li class=\"ingredient\">\u00bd tsp. Saffron<\/li>\n<li class=\"ingredient\">1\/2 cup frozen peas<\/li>\n<li class=\"ingredient\">1 can artichoke hearts in water, drained and quartered (optional)<\/li>\n<li class=\"ingredient\">2 cup rice raw<\/li>\n<li class=\"ingredient\">Garnish with brocolli pieces, or asparagus, and small tomatoes<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Trim any large fat pieces from the chicken thighs.&nbsp; Cut into 1&#8243; cubes.<\/li>\n<li class=\"instruction\">In a large deep frying pan, add a bit of vegetable oil and put on medium heat.<\/li>\n<li class=\"instruction\">Saute the chicken in batches and brown. The chicken pieces should be almost cooked through.&nbsp; Scoop out the batches and set aside in a bowl.<\/li>\n<li class=\"instruction\">While the chicken is browning, heat the oven to 400F.&nbsp; Take the Italian sausage and roll into small balls (less than 1&#8243;) and set them on parchment paper on a cookie sheet.<\/li>\n<li>Put the sausage in the oven and bake until done&#8230;usually about 15 &#8211; 20 min.<\/li>\n<li>Set the pan of sausage aside to cool. Put the sausage on top of the chicken when the all the chicken batches are done. I dump the sausage drippings in the bowl as well.&nbsp; Add the ham on top of the sausage, cover, and refrigerate until assembly time.<\/li>\n<li class=\"instruction\">When the chicken batches are done, don&#8217;t clean the pan. Add a bit more oil if need be and saute the garlic, leek and bell pepper for just a couple of minutes.&nbsp; Keep them underdone.<\/li>\n<li class=\"instruction\">Add the rice, saffron, oregano, salt, and pepper ( I use Club House Spicy Pepper Medley).<\/li>\n<li class=\"instruction\">Add enough broth to just cover the rice, about 2-3 cups.&nbsp; Stir the mixture, scraping the chicken bits off the bottom.<\/li>\n<li class=\"instruction\">Bring to a boil, reduce heat and simmer for 10 min. The rice will be underdone (still a bit crunchy).&nbsp; Check after 5 minutes to make sure there is sufficient broth.&nbsp; If not, add just a bit more.&nbsp; The rest of the broth will be added before baking. You can then turn off the heat. I leave it covered on the stove until ready to assemble.<\/li>\n<li class=\"instruction\">When ready to assemble, heat the oven to 350F and lightly oil the paella pan. Taste the rice mixture for seasonings.&nbsp; I often add more salt. Spread the rice mixture on the bottom of the pan leaving it light and fluffy.<\/li>\n<li>Take the meat bowl (chicken, sausage, ham) and place the pieces into the rice mixture.&nbsp; I press down on them a bit.<\/li>\n<li>Sprinkle the frozen peas evenly over the dish.&nbsp; Again, I lightly press them into the rice mixture. If you are using artichokes, press them into the rice mixture too.<\/li>\n<li class=\"instruction\">Arrange the prawns and shrimp (and other seafood if using) on top of the rice mixture.<\/li>\n<li>Dribble vegetable broth over the prawns and shrimp, adding enough that there is about 1\/2&#8243; in the bottom of the pan.<\/li>\n<li class=\"instruction\">Cover the dish with foil, and bake for about 15 &#8211; 20 min. Remove foil and check to ensure there is sufficient moisture.&nbsp; Add a bit more broth if necessary.<\/li>\n<li class=\"instruction\">Increase temperature to 400F and return the uncovered pan to the oven.&nbsp; Bake for about 5 &#8211; 10 min.&nbsp; Shrimp \/ prawns should be fully pink.<\/li>\n<li class=\"instruction\">Remove the pan and attractively arrange small tomatoes, brocolli \/ asparagus on top of dish.&nbsp; Return the pan to the oven for about 5 minutes until rice is slightly brown \/ toasty on top.<\/li>\n<li class=\"instruction\">If there are any leftovers, it tastes great the next day.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Jean Hamilton November 2005 for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thank you to my friend Jean for sharing this recipe! Since the flavours improve with time, I like to start this dish in the morning [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1212,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[13,10,15,50],"tags":[],"class_list":["post-437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-entrees","category-pork","category-seafood"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2016\/11\/IMG_1286.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s7VfK8-paella","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/437"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=437"}],"version-history":[{"count":6,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/437\/revisions"}],"predecessor-version":[{"id":1213,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/437\/revisions\/1213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/1212"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}