Paella (Beef, Chicken and Chorizo)
Had a similar dish at this amazing restaurant in Saint Augustine, Florida and had to recreate for home! The restaurant had the traditional paella and a land-lover's version. I'm not a lover of seafood, so here goes... As a note: Pimento, olives, a little cayenne, shrimp (I can't stand the buggers but have added them for my husband), and sliced green onions have all made lovely additions at one time or another.
INGREDIENTS
Nutrition- 1
- 1⁄2lb chorizo sausage, sliced diagonal
- 1lb skirt steak, cut into strips
- 1
- 1⁄2cup frozen peas
- 2
- 2 1⁄2cups medium grain rice
- 4cups chicken stock
- 1
- 1⁄4teaspoon saffron
- 1⁄4teaspoon turmeric
-
-
- 2tablespoons olive oil
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DIRECTIONS
- Preheat oven to 400 degrees.
- Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.
- Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes). Set aside and keep warm.
- Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes).
- Add rice, stock, turmeric, saffron and bring to a boil.
- Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated).
- Serve immediately.
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