American Regional Paella

by on September 18, 2013
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Step by Step

  1. Marinate 4 thighs overnight in buttermilk, olive oil and Grandpa's Thunder Powder, Arghh Powder, or other.
    Use skin on Bone in chicken thighs
    The next day…
  2. Bring large pan of boiling water up to heat
  3. Also prepare a large bowl of ice water
    Set ice bowl aside for later use
  4. Skin 4 tomatoes
    Put small X on top
    Plunge in boiling water 60 seconds
    Then in ice bath
    Skin should remove easily
    Halve and deseed
    … Or used canned tomato pieces
    Set aside
  5. Large skillet on med high heat about 400°
    Brown chicken thighs skin side down in a bit of olive or canola oil
  6. Add 1/2 lb pork pieces – alt: rabbit, duck, fish, lobster, buffalo
  7. Reduce heat to medium . About 325°
  8. Dice 1 large white onion
  9. 2 cloves minced garlic
  10. 1 sliced red bell and 1 green bell – cut into strips
  11. Slices jalapeño
  12. Add tomatoes
  13. Sprinkle in salt
  14. Stir in, and simmer 5-8 minutes
  15. New smaller sautee pan on low heat . About 250°
  16. 1 TBL butter
  17. Fish pieces . Or shrimp, calamari, etc
  18. Saffron or colorante . Merest bit
  19. Arboreal rice . Or other short grain – high starch
  20. 1/2 C White wine
  21. Add roasted pepper puree
  22. Salt, white pepper
  23. Add 1 C HOT stock and simmer 30 minutes
    . If starchy, always add hot
  24. Add stock if necessary
  25. Mix rice and liquid, then pour over meat and stir in a bit
  26. Sprinkle over top with green peas
  27. Add in Chorizo
  28. 18 Bearded Mussels ( tightly closed shells – if shells are opened, discard them )
  29. Shrimp
  30. Cook till mussels open
  31. Garnish with parsley and lemon wedges
  32. Serve right in the pan

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