Chef Magana’s Paella
Ingredients:
- ½ lb clams (cleaned)
- ½ lb mussels (cleaned & bearded)
- ½ lb raw jumbo prawns
- ½ lb beef (raw, cubed)
- ½ lb chicken (raw, cubed)
- ½ lb ground chorizo (raw), ¼ link Chorizo (cooked & sliced thin)
- 1 ½ cup Paella rice
- Big pinch Saffron
- 4 cups vegetable stock
- ½ cup dry white wine
- ½ yellow onion (julienned)
- ½ red bell pepper & ½ green bell pepper (large dice)
- 6 cloves garlic (chopped)
- 3 Tbsp olive oil
- Big pinch of Turmeric & Smoked Paprika
- Salt & Pepper
Garnish with:
- 1 lemon (cut in wedges)
- 2 Roma tomatoes (diced)
- 1 bunch green onions (sliced thin)
- ¼ bunch parsley (chopped)
Directions:
- Start by heating Paella pan to medium high heat.
- In separate pan, add saffron to vegetable stock warmed over medium heat.
- To paella pan add ½ the oil and brown the chorizo, beef and chicken.
- Add turmeric and paprika to meat, season with salt and cook for 3-4 minutes while browning all sides.
- Remove beef, chicken and chorizo and set aside.
- To hot paella pan add prawns, onions & peppers and cook for 3-4 minutes, season with salt.
- Remove prawns only and add rice to the paella pan, browning for 2-3 minutes.
- Add garlic and cook for 2-3 minutes more, season with salt.
- Deglaze the paella pan with the wine and add back the chicken, chorizo and beef.
- Fill the pan with saffron stock. Bring to a boil and reduce heat.
- Once stock is added, stop stirring.
- Allow to simmer for 15 minutes then add clams, mussels and prawns.
- Squeeze two lemons over the mixture and add 1 more cup of stock.
- Allow to cook for 10-15 minutes.
- A final seasoning with a pinch of salt then remove from heat and allow to rest for 5 minutes.
- Garnish and serve.
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