Seafood, Sausage And Bell Pepper Paella
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Olive Oil8 tbsps
Red Wine (dry)1 tbsp
Ground Coriander1 tbsp
Cayenne Pepper2 tsps
Salt1 tsp
Red Wine Vinegar680 g
Chorizo (spanish)4 large
Onion (coarsely chopped)450 g
Hot Italian Sausage3.5 cups
Chicken Stock3 cups
Clam Juice (bottled)4 cups
Grain Rice (short-)450 g
Halibut (1-inch-thick)3 large
Yellow Bell Pepper (quartered)3 large
Red Bell Pepper (quartered)3 large
Green Bell Pepper (quartered)Directions:
1
Combine oregano, thyme and parsley in small bowl
2
Transfer half of chopped herbs to processor
3
Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar
4
Blend until coarse paste forms
5
Place chicken on large plate
6
Rub all but 2 tablespoons paste mixture over chicken
7
Cover and chill until ready to use
8
Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat
9
Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens
10
Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes
11
Transfer chorizo mixture to large bowl
12
(Can be prepared 1 day ahead
13
Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately
14
) Divide remaining 1/4 cup olive oil between Dutch ovens
15
Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken
16
Transfer to plate
17
Return half of chorizo mixture to each Dutch oven
18
Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan
19
Add saffron and mix well
20
Add half of rice to each Dutch oven
21
Cook over high heat until opaque, stirring frequently, about 5 minutes
22
Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens
23
Bring to simmer, scraping up any bits
24
Stir half of stock mixture into each Dutch oven
25
Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens
26
Bring to boil
27
Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes
28
Discard any clams or mussels that do not open
29
Meanwhile, prepare barbecue (medium-high heat)
30
Brush grill and lobster with vegetable oil
31
Place lobsters on grill shell side down
32
Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes
33
Transfer to large plate
34
Tent with foil to keep warm
35
Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes
36
Transfer sausages and peppers to another plate
37
Cut sausages into 2-inch pieces
38
Cut bell peppers into 1/2-inch-wide strips
39
Divide chicken, lobster, sausage, peppers and peas between Dutch ovens
40
Cover, remove from heat and let stand 15 minutes
41
Rearrange shellfish and peppers decoratively atop rice
42
Serve with lime and lemon wedges
43
Combine oregano, thyme and parsley in small bowl
44
Transfer half of chopped herbs to processor
45
Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar
46
Blend until coarse paste forms
47
Place chicken on large plate
48
Rub all but 2 tablespoons paste mixture over chicken
49
Cover and chill until ready to use
50
Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat
51
Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens
52
Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes
53
Transfer chorizo mixture to large bowl
54
(Can be prepared 1 day ahead
55
Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately
56
) Divide remaining 1/4 cup olive oil between Dutch ovens
57
Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken
58
Transfer to plate
59
Return half of chorizo mixture to each Dutch oven
60
Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan
61
Add saffron and mix well
62
Add half of rice to each Dutch oven
63
Cook over high heat until opaque, stirring frequently, about 5 minutes
64
Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens
65
Bring to simmer, scraping up any bits
66
Stir half of stock mixture into each Dutch oven
67
Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens
68
Bring to boil
69
Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes
70
Discard any clams or mussels that do not open
71
Meanwhile, prepare barbecue (medium-high heat)
72
Brush grill and lobster with vegetable oil
73
Place lobsters on grill shell side down
74
Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes
75
Transfer to large plate
76
Tent with foil to keep warm
77
Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes
78
Transfer sausages and peppers to another plate
79
Cut sausages into 2-inch pieces
80
Cut bell peppers into 1/2-inch-wide strips
81
Divide chicken, lobster, sausage, peppers and peas between Dutch ovens
82
Cover, remove from heat and let stand 15 minutes
83
Rearrange shellfish and peppers decoratively atop rice
84
Serve with lime and lemon wedges