Poor Man's Paella
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 small
Yellow Onion (roughly chopped)1.5 tsps
Kosher Salt1 tsp
Ground Black Pepper1 tbsp
Vegetable Oil1 tsp
Sweet Paprika1 tsp
Ground Turmeric2 cups
White Rice (short-grain)2 cups
Chicken Broth2 cups
Water450 g
Clam (fresh)Directions:
1
Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth
2
Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper
3
Heat the oil in a large skillet over low heat
4
Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes
5
Use a slotted spoon to transfer the chicken and sausage to a plate and set aside
6
Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes
7
Quickly transfer them to the plate with the meat
8
Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes
9
Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice
10
Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan
11
Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low
12
Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice
13
Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice
14
Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish
15
Pour the lemon juice over the top and cover
16
Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes
17
Serve