Baked Lobster with Mango Sauce - Lobster Tail 5
Crooked Tree Mixed Paella
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
6-8
Servings
6-8
Crooked Tree Mixed Paella
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
6-8
Servings
6-8
Ingredients
Preparing the saffron
  • 30 threads Saffron crushed, (1/2 teaspoon)
  • 1/4 cup Water hot
Preparing the meat
Preparing the Herbs & Vegetables
Preparing the Rice
  • 2 1/2 cup Rice Organic Jasmati
  • 3 Red Peppers roasted, cut into 1/2" thick strips
Preparing Additional Ingredients
Servings:
Units:
Instructions
Prepare the saffron
  1. Put saffron in hot water in a small bowl. Let sit for 15 minutes.
Prepare the meat
  1. Season chicken and shrimp with salt and pepper. Heat paella pan over moderate heat. Increase heat to medium high and add chicken, shrimp and chorizo. Cook, turning occasionally, until browned (approximately 5 minutes). Transfer shrimp to a plate, leaving meat in the pan.
Prepare the Herbs & Vegetables
  1. Add paprika, garlic, bay leaves, tomatoes and onion to pan and cook, stirring often, until onion is softened, about six minutes. Add saffron mixture and broth. Season with salt and bring to a boil over high heat.
Prepare the Rice
  1. Sprinkle in the rice, distributing evenly with a spoon. Add roasted red peppers. Cook without stirring until rice has absorbed most the liquid, 10-12 minutes. Reduce heat to low.
Prepare Additional Ingredients
  1. Add reserved shrimp, artichokes, peas and mussels. Cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5-10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
Recipe Notes

SHOPPING LIST

PRODUCE
Garlic Bulb
3 Medium Tomatoes
Large Spanish Onion
3 Red Peppers

FROZEN FOOD FREEZER
Toski Sands House-made Chicken Stock – 2 quarts
Frozen Peas – 10 ounces

FROZEN FOOD FREEZER
Toski Sands House-made Chicken Stock - 2 quarts.
Frozen Peas - 10 ounces

MEAT & FISH CASE
10 Jumbo Shrimp
12 mussels
1 lb. Local boneless chicken thighs

SPICES
Badia Smoked Paprika
3 Dried Bay Leaves
Salt
Pepper

DAIRY CASE
Palacios Chorizo Picante

AISLE 3
Pons Arbequina Extra Virgin Olive Oil
Organic Jasmati Rice

AISLE 2
14 oz can Artichoke Hearts

Share this Recipe
Powered byWP Ultimate Recipe

Market: 231-347-1571

Party Store: 231-347-9631

Fax: 231-347-3542