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Traditional Paella (Chicken Stock)

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Custom Culinary® Master's Touch® Chicken Base, Traditional Paella consists of pork, chicken, onions, red peppers, green peppers, arborio, saffron, clams, mussels, shrimp, chorizo, tomato, carrots, peas, kalamata olives, green olives, and scallions.


What You'll Need

Amount Ingredients
12 oz. Pork, Lean, Diced
1 lb. Chicken Breast
2 oz. Olive Oil
1 Tbsp. Garlic, Chopped (1-2 Cloves)
4 oz. Onions, Small Diced
4 oz. Red Peppers, Small Diced
4 oz. Green Peppers, Small Diced
12 oz. Arborio Rice, Medium Grain
1 tsp. Saffron, Crushed
24 oz. Water, Hot
1-1/2 Tbsp. Custom Culinary® Master's Touch® Chicken Base
10 each Clams, Fresh Cleaned
10 each Mussels, Fresh, Cleaned
10 each Shrimp, Peeled and Deveined
4 oz. Chorizo, Cooked and Sliced
4 oz. Tomato Concassé*, Small Diced
2 oz. Carrots, Small Diced
2 oz. Peas, Fresh or Frozen
2 oz. Niçoise or Kalamata Olives, Pitted
2 oz. Green Olives, Pitted
1 oz. Scallions/Green Onions, Sliced
2 each Lemons, Juiced
PREPARATION

  1. In a classic covered Paella or Braising Pan over high heat, brown pork and chicken in olive oil. Remove and reserve.
  2. Add garlic, onions, red and green peppers. Sauté 1-2 minutes until onions are tender.
  3. Add rice and saffron, stir until rice is coated with oil.
  4. In a separate 1 quart container blend hot water and Master's Touch Chicken Base into a fully seasoned stock.
  5. Add all stock to rice mixture. Bring to a boil, cover and place it in a 400°f oven and cook 8 minutes.
  6. Remove from oven, place clams & mussels on top of rice. Check rice periodically and add additional chicken stock if needed. Replace cover and return pan to the oven for 5 minutes.
  7. Add shrimp, chorizo, tomato concassé, carrots and peas. Return the pan to the oven and cook the paella until shrimp is cooked and all ingredients are very hot. (Approx. 5-8 minutes).
  8. To Serve; remove pan from oven and garnish paella with olives and scallions. Drizzle with the juice of 2 lemons, and allow to rest 10 minutes. Wedge the remaining lemons and serve with the paella.

CHEF'S TIP