Grandpa’s Paella

While living in Spain we ate some wonderful paella.  Cynthia, however, does not care for shellfish, so this is a recipe that has been Americanized.

INGREDIENTS

• 4 chicken thighs
• 1 C buttermilk
• 1/4 C EVOO
• 1 TBL Grandpa's Thunder Powder or Arghhh Powder
• 4 Tomatoes
• Second protein:  pork pieces – alt: rabbit, duck, lobster, buffalo
• 1 Vidalia onion
• 2 cloves of garlic
• 1 red bell
• 1 green bell
• 6 mushrooms – pieced
• 12 black or Kalamata olives
• 2 jalapeño peppers
• 1 TBL butter
• Third Protein:  Fish pieces:  Optionally shrimp, calamari, etc
• Short grain rice
• White wine
• Chicken broth

Step by Step

1. Marinate 4 thighs overnight in buttermilk, olive oil and Grandpa's Thunder Powder or Arghhh Powder
   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. Preheat a large skillet to about 400° on med high heat.
   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. Slice jalapeño – remove seeds
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. Salt, white pepper
22. Add 3 C HOT chicken stock and simmer 20 minutes
    Add more stock if necessary
23. Mix rice into pan ingredients, let simmer 30 minutes
24. Sprinkle over top with green peas and cook 5 more minutes
25. Add in Chorizo
26. 18 Bearded Mussels ( tightly closed shells – if shells are opened, discard them )  If a shell is open, tap it with your knife.  It should close meaning that the mussel is still alive – which is what you want.
27. Cook just till mussels open
28. Remove any clams or mussels that have not yet opened
29. Garnish with parsley and lemon wedges
30. Serve right in the pan