Maine Shellfish Paella
Maine Shellfish Paella
Maine Seafood Paella is a celebration of Maine’s shellfish bounty.
Recipe provided by
Silverton Foods & BBQ Bar
Ingredients
- 1 cup white wine
- 2 boneless chicken thighs, diced
- 1 link chorizo – sliced
- 3 slices bacon – diced
- 3 cups chicken or seafood stock
- 1 cup diced onion
- 2 cloves minced garlic
- 1 cup red bell pepper, diced
- 1 cup peas (fresh or frozen)
- 1 cup cherry tomatoes- halved
- 2 cups arborio rice
- 1 teaspoon saffron
- Maine Sea Salt Salt and pepper to taste
- 1 Tbsp. smoked paprika
- Parsley
- Lemon wedges
- Serves: 4
Directions
Heat a large heavy bottomed pan over medium heat. Add chicken, chorizo, and bacon. Cook for 5 minutes until the bacon renders it fat. Add onions, garlic, peppers and cook until soft. Add rice and stir to toast rice. Add chicken stock and return chorizo, bacon, and chicken back to pan. Add paprika, salt and pepper and wine. Add saffron, peas and tomatoes. Simmer uncovered, stirring only occasionally at first so as not to disturb the bottom.
Add mussels, raw scallops and cook out all of the liquid. Cook until the mussels open. Top with cooked lobster and heat through. Squeeze lemon wedges and garnish with parsley.
Maine Shellfish Paella
Maine Shellfish Paella
Maine Seafood Paella is a celebration of Maine’s shellfish bounty.
Recipe provided by
Silverton Foods & BBQ Bar
Ingredients
- 1 cup white wine
- 2 boneless chicken thighs, diced
- 1 link chorizo – sliced
- 3 slices bacon – diced
- 3 cups chicken or seafood stock
- 1 cup diced onion
- 2 cloves minced garlic
- 1 cup red bell pepper, diced
- 1 cup peas (fresh or frozen)
- 1 cup cherry tomatoes- halved
- 2 cups arborio rice
- 1 teaspoon saffron
- Maine Sea Salt Salt and pepper to taste
- 1 Tbsp. smoked paprika
- Parsley
- Lemon wedges
- Serves: 4
Directions
Heat a large heavy bottomed pan over medium heat. Add chicken, chorizo, and bacon. Cook for 5 minutes until the bacon renders it fat. Add onions, garlic, peppers and cook until soft. Add rice and stir to toast rice. Add chicken stock and return chorizo, bacon, and chicken back to pan. Add paprika, salt and pepper and wine. Add saffron, peas and tomatoes. Simmer uncovered, stirring only occasionally at first so as not to disturb the bottom.
Add mussels, raw scallops and cook out all of the liquid. Cook until the mussels open. Top with cooked lobster and heat through. Squeeze lemon wedges and garnish with parsley.