fbpx

Isernio’s Paella

Published on February 5, 2015 | By

Paella is a wonderfully flavorful and colorful dish, great for entertaining.  This is our version of the classic.  This is a good dish to make ahead, it always tastes better when it sits for a while or stays on the stove on low heat.

Paella recipe

Recipe Rating

  • (0 /5)
  • (0 Rating)

Ingredients

  • 2 links Isernio's Hot Italian, casings removed
  • 2 skinless and boneless chicken thighs, cut into 1" - 1-1/2" pieces
  • 1/2 lb. squid, cleaned and sliced into rings, include tentacles
  • 1/2 lb. large shrimp or small prawns, shelled
  • 3 Tbsp. extra virgin olive oil
  • 1-1/8" slice pancetta (Italian bacon) or 2 slices regular bacon, diced into 1/4" pieces
  • 1 medium sweet yellow onion, diced
  • 3 cloves garlic, crushed through a press or finely chopped
  • 1 Tbsp., finely chopped fresh rosemary
  • 1 Tbsp., finely chopped fresh thyme
  • 1/2 a 28 oz. can of whole peeled tomatoes, coarsely chopped, juice included
  • 1 medium sweet red bell pepper, diced
  • 1 cup brown or basmati rice, rinsed in a fine mesh colander
  • 2 cups chicken broth
  • 1/4 tsp. saffron (optional, but does add greatly to the flavor)
  • 1/4 cup clam juice, canned or from fresh clams (can add the clams to the Paella at the end of cooking)
  • 1/2 cup frozen peas, thawed
  • Salt to taste

Instructions

  1. In a small saucepan, bring the chicken broth to a boil, add the cleaned brown rice, and reduce heat to simmer and cook with the lid on, for about 35-45 minutes or until rice is tender.
  2. Meanwhile, in a large deep skillet or large "Le Creuset" pot, sauté the pancetta in olive oil over medium heat for about 5 minutes, until browned. Add the chicken, sauté until lightly browned, add Isernio's Chorizo, casings removed and broken up in the pan with a wooden spoon, cook for about 5 minutes. Add the diced red pepper, onion and garlic, cook until the onions are soft, about 10 minutes. Stir in the tomatoes and herbs. Cook for about 10 - 15 minutes until the tomatoes are broken down. Stir in the raw shrimp and squid, cook until shrimp turn pink. Stir in the saffron, clam broth and peas. Add the cooked rice. Add additional clam broth, if needed. Salt to taste.
Comments are closed.

Be Social