45
Recipes
Seafood Paella
Serves: 6
Directions:
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano,
salt, and pepper.
2. Mix in chicken, cover and refrigerate overnight.
3.
Using a large stock pot, set PIC to 300˚F and add 2 tablespoons olive oil,
garlic, and bell pepper and sauté for 3 minutes.
4.
Add rice, saffron, bay leaf, red pepper flakes, lemon zest, and
stir to incorporate.
5. Set PIC to 350ºF, then add chicken and chicken stock and
mix to incorporate.
6.
Cover and let simmer for 10-15 minutes or until chicken reaches 165˚F.
7. Add in shrimp and mussels and continue cooking for 8-10 minutes or until
rice is tender. Stir frequently.
8. Add parsley and serve.
Ingredients:
4 tablespoons extra-virgin olive oil,
divided
1 tablespoon paprika
2 teaspoons dried oregano
Sea salt and black pepper to taste
2 pounds boneless, skinless chicken
breasts, cut into 2-inch pieces
3 cloves garlic, peeled and crushed
1 Spanish onion, chopped
1 red bell pepper, seeded and
coarsely chopped
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1 teaspoon crushed red pepper flakes
1 quart chicken stock
2 lemons, zested
1 pound shrimp, peeled and deveined
1 pound of mussels
½
cup fresh Italian leaf parsley,
chopped
