( * )students could you bring the following ingredients mark with (* mark)
HERB BLEND:
* 1/4 taza de jugo de limón – cup fresh lemon juice
1 tablespoon olive oil -aceite de oliva
* 2 ajos grande / large garlic cloves, ( minced)
1 taza de perejil cortado /cup chopped fresh parsley (optional)
PAELLA:
1 taza de agua/ cup water
1 cucharada de azafrán / teaspoon saffron threads
* 3 (caldo de pollo 16-ounce) cans fat-free, less-sodium chicken broth or 4 cubes of chicken bullion
1 tablespoon olive oil
* 8 pieces muslos de pollo/ 10- pieces alitas de pollo or pechuga de pollo en cubos / chicken wings or skinned, boned chicken thighs or 2 pounds skinless, or boneless chicken breasts, cut into 2 inch pieces, marined over night with lemon juice (2) and 3 cloves of garlic minced
2 links (Spanish chorizo) sausage optional
* 2 cups finely chopped onion
* 1 pieza pimiento rojo / one piece -red bell pepper
* 4 piezas de tomate / pieces diced tomatoes,
1 teaspoon sweet paprika
* 6 piezas de ajo/ large garlic cloves,
* 8 tazas de arroz / cups uncooked short-grain rice
* 2 tazas de chícharos / cup frozen green peas
* 1 cup squid (see picture)
* 8 camarones grandes – unpeeled jumbo shrimp (about 1/2 pound) optional
* 1/2 cup fresh lemon juice
Lemon wedges (optional)
Preparación/Preparation
- Se mezclan las hierbas y se dejan a un lado.
- Paella:
- En una olla se agrega el agua, azafrán y el caldo de pollo hasta que suelte el color anaranjado.
- Se limpian los camarones, se dejan en un recipiente por separado.
- En una olla con agua hervida se ponen las almejas hasta que abran si no abren se tiran.
- En un sartén con aceite de oliva se cocina el pollo por 2 minutos se saca y después de cocinan por separado por dos minutos los camarones, salchicha.
- En una sartén paellera: se agrega aceite de oliva, se hace el sofrito de la cebolla y el tomate, después se agrega el arroz, pollo, puerco, mariscos, salchicha, chícharos, caldo de pollo, condimento de azafrán y jugo de limón.
Preparation:
To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
- Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan.
- Add sausage, saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
- Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas.
- Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve immediately with lemon wedges, if desired.