Basic HTML Version
4
Chicken thighs
2oz Olive oil
2oz Spanish onion medium
dice
1tbsp
Garlic Chopped
2oz
Red peppers diced
12oz
Long grain rice
1pinch Saffron
26oz
Chicken Stock,
well seasoned, HOT
4oz
Chorizo Sliced (I like
using Colombian
chorizo it adds a lot of
flavor)
Ingredients:
Method:
1. Season the chicken with salt and pepper. Pan fry in the olive oil, browning it
Cook until done approximately 20 minutes. Remove the chicken and reserve.
2. Add the onions, garlic and bell peppers to the pan and sauté until tender.
3. Add the rice and sauté until it turns translucent.
4. Add the saffron to the chicken stock, stir the chicken stock into the rice and bri
5. Add the chorizo, clams and calamari to the pan. Cover and place in a 375ºF o
6. Add the shrimp, lobster and cooked chicken to the pan.
Cover and cook in the oven for an additional 15 minutes.
7. Add the muscles to the pan and cook until the shrimp and the lobster are don
the chicken is hot and all the she shellfish are opened, approximately 5 minut
8. Remove from the oven and garnish with lemon wedges, serve immediately an
Makes 4 Servings
12
3/
12
1
12
Juancho’s Paella
68
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SEXY X2
MAGAZINE - MARCH 2012