Test Recipe

Yields

3-5 people

Cook Time

45 minutes 

Ingredients

  • 2-3 tbsp olive oil
  • ½ # chicken thighs, chunks
  • S&P 
  • 4 oz chorizo, sliced
  • 2 shallots or green onions
  • 2-3 cloves garlic, smashed
  • ½ sweet peppers, small dice
  • 1-2 baby carrots, small dice
  • ½ rib celery, small dice
  • 1 ¼ cup short grain rice
  • 2 ½ cups broth 
  • 1 bay leaf
  • 1 sprig thyme
  • Pinch saffron
  • Assorted shellfish such as shrimp, clams, mussels; raw, in cleaned shells 
  • 2 oz green peas

Method

  1. Season chicken with S&P, heat olive oil to coat paella pan
  2. Cook chicken slightly on medium-low heat.
  3. Turn chicken over then add chorizo to pan once chicken has started cooking. 
  4. Discard chicken tongs.
  5. Add vegetables, sweat on medium-low heat for 3 mins, do not brown.
  6. Add rice, bay, thyme and saffron, combine well with veggie mixture. 
  7. Add broth, bring to a boil, stirring once with a wooden spoon.
  8. Reduce to medium-low heat, cover and cook for 20-25 mins, do not stir anymore.
  9. Once all liquid is 90% absorbed, remove bay and thyme, add shelled shellfish hinge side down, cover and cook until shells all open, about 5 mins. 
  10. Then add peas and deshelled shellfish, cook till shrimp are bright red and firm, ENJOY!!
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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