Meat & Seafood Paella

Ingredients
  • 11/2 cups Spanish short grain paella rice
  • 4 cups hot chicken broth
  • 12 large prawns, squid rings, baby scallops
  • chorizo
  • panchetta
  • 3 chicken thighs cut into pieces
  • 1 tablespoon smoked paprika
  • white wine (to de-glaze the pan)
  • 1 small red onion diced
  • 3-4 garlic cloves
  • 1 red pepper chopped
  • 1 tablespoon saffron
  • parsley
  • 1/2 cup frozen peas
  • 1 (15 ounce) can whole tomatoes, drained and chopped
    • Directions
    1. Brown the chicken. Set aside.
    2. Heat up pan on medium-high heat, add olive oil, add in a handful of diced panchetta
    3. Add red pepper, add diced red onion, mix and lower heat to medium.
    4. Add paprika, splash of white wine, garlic, red chili flakes, diced tomatoes add rice and stir.
    5. Add in the rest of the wine, turn up heat and let simmer down
    6. Add chorizo and saffron and stir add in hot chicken stock—should cover the rice.
    7. Let cook for 10 minutes (Stir and turn pan so cooks all around)
    8. add browned chicken thighs
    9. add the shrimp & squid
    10. add baby scallops
    11. add frozen peas and cook for another 10 minute
    12. garnish with parsley

    Pan Con Tomate

    Ingredients
    • Olive oil
    • Garlic
    • Tomato
    • Sea salt
    • Ciabatta bread
    Directions
    1. Cut ciabatta bread into diagonal slices
    2. Brush olive oil and in oven for 8 to 10 minutes
    3. Rub garlic clove on each slice
    4. Rub soft tomato on each slice
    5. Drizzle olive oil on top
    6. Add sea salt