Toro Paella

9
Photo courtesy JK Food Group

 2 tbsp garlic, minced
 1 cup Spanish onions, diced and sauteed in olive oil
 ½ cup scallions, white parts only, diced
 1 cup sliced Spanish chorizo
 1 cup red bell pepper, diced
 Salt and freshly ground black pepper
 1 cup chicken breast or thigh meat
 ½ cup tomato paste
 2 cups Calasparra or bomba rice
 10 threads saffron
 1 can conserva (optional)
 1 ½ cups lobster stock
 1 ½ cups chicken stock
 1 ½ cups vegetable stock
 610 top neck or count neck clams
 18 mussels
 45 shrimp
 ½ cup English peas
 Olive oil, ¼ cup sliced scallion tops and lemon wedges for garnish

1

Combine garlic, onions, white scallions, chorizo, red pepper, salt and black pepper to taste in a paella pan.

2

Sauté over high heat for 4 to 5 minutes.

3

Add chicken, tomato paste, rice and saffron, and stir, making sure to evenly coat.

4

Toast for 4 to 5 minutes.

5

Add a can of conserva, if using.

6

Evenly distribute and flatten out rice in pan.

7

Add all stocks. Once boiling, add clams and cook 5 to 10 minutes, until they open up and rice grains are clearly visible.

8

Add mussels, and reduce heat to medium. Once the mussels open, add shrimp and peas.

9

Cook over medium heat until shrimp and rice are cooked and have created a crispy bottom called socarrat. Add stock as necessary during cooking.

10

Garnish with olive oil, scallion tops and lemon slices.

Ingredients

 2 tbsp garlic, minced
 1 cup Spanish onions, diced and sauteed in olive oil
 ½ cup scallions, white parts only, diced
 1 cup sliced Spanish chorizo
 1 cup red bell pepper, diced
 Salt and freshly ground black pepper
 1 cup chicken breast or thigh meat
 ½ cup tomato paste
 2 cups Calasparra or bomba rice
 10 threads saffron
 1 can conserva (optional)
 1 ½ cups lobster stock
 1 ½ cups chicken stock
 1 ½ cups vegetable stock
 610 top neck or count neck clams
 18 mussels
 45 shrimp
 ½ cup English peas
 Olive oil, ¼ cup sliced scallion tops and lemon wedges for garnish

Directions

1

Combine garlic, onions, white scallions, chorizo, red pepper, salt and black pepper to taste in a paella pan.

2

Sauté over high heat for 4 to 5 minutes.

3

Add chicken, tomato paste, rice and saffron, and stir, making sure to evenly coat.

4

Toast for 4 to 5 minutes.

5

Add a can of conserva, if using.

6

Evenly distribute and flatten out rice in pan.

7

Add all stocks. Once boiling, add clams and cook 5 to 10 minutes, until they open up and rice grains are clearly visible.

8

Add mussels, and reduce heat to medium. Once the mussels open, add shrimp and peas.

9

Cook over medium heat until shrimp and rice are cooked and have created a crispy bottom called socarrat. Add stock as necessary during cooking.

10

Garnish with olive oil, scallion tops and lemon slices.

Toro Paella