Mother's Day Paella
Broth (only used about 1/2, but will make something with the remainder)
- Shrimp shells from about 2 lb. worth
- 2 tbsp. olive oil (to toast shells)
- Pinch of saffron (needlessly expensive for natural food coloring; feel free to skip)
- 3 bay leaves
- 1/4 onion rough chop
- 4 cloves lightly mashed garlic
- About 1 tsp. whole peppercorns
- 64 oz. chicken broth
Paella Base
- Olive oil (enough to coat bottom of pan and more as needed)
- 6 chicken thighs about 3/4 cooked through and then chopped
- 1 pkg. smoked sausage sliced (had to keep heat level down fer me ma)
- About 2 lb. shrimp shelled and de-veined
- 1/2 onion diced
- 1 red bell pepper diced
- 1/2 bulb garlic minced (fuck off with 2-3 cloves)
- 1-1/2 cups green beans chopped (not a fan of peas)
- 2 cups rice (your preference on type)
- Salt/pepper/sweet paprika to taste
Garnish
- 1 Lemon cut into wedges
- 1 bunch Italian parsley chopped
Side
- Crusty bread with butter
Notes for the rice component: I used as much broth as just about matched everything in the pan, stirred and brought to a boil, simmered (no more stirring!) covered about 15 minutes, uncovered 5, then med-high for 5 minutes to build the crust.
- Shrimp shells from about 2 lb. worth
- 2 tbsp. olive oil (to toast shells)
- Pinch of saffron (needlessly expensive for natural food coloring; feel free to skip)
- 3 bay leaves
- 1/4 onion rough chop
- 4 cloves lightly mashed garlic
- About 1 tsp. whole peppercorns
- 64 oz. chicken broth
Paella Base
- Olive oil (enough to coat bottom of pan and more as needed)
- 6 chicken thighs about 3/4 cooked through and then chopped
- 1 pkg. smoked sausage sliced (had to keep heat level down fer me ma)
- About 2 lb. shrimp shelled and de-veined
- 1/2 onion diced
- 1 red bell pepper diced
- 1/2 bulb garlic minced (fuck off with 2-3 cloves)
- 1-1/2 cups green beans chopped (not a fan of peas)
- 2 cups rice (your preference on type)
- Salt/pepper/sweet paprika to taste
Garnish
- 1 Lemon cut into wedges
- 1 bunch Italian parsley chopped
Side
- Crusty bread with butter
Notes for the rice component: I used as much broth as just about matched everything in the pan, stirred and brought to a boil, simmered (no more stirring!) covered about 15 minutes, uncovered 5, then med-high for 5 minutes to build the crust.