| Cuisine: Spanish | Type: Main Course | Serves: 4 |
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Source:
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Online, modified by Rick |
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Attributes:
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Grill, Quick and Easy |
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Comments:
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You can also make this in a Dutch oven in the oven at 325°F for 35 minutes or so, then transfer to the stove top and finish over a flame in order to get the socarrat. We cut back on the proteins when making this for two. Feel free to embellish with other veggies (bell peppers?), proteins, etc. |
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Serving Suggestions:
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Each person should bet 2 shrimp, a couple of chunks of chicken and 2 slices of chorizo. |
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Ingredients:
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1 cup uncooked Spanish Rice mix [Zatarain's has mostly beans] 1-1/4 cups chicken broth A small pinch saffron (optional) 8 large cleaned and peel shrimp 2 boneless skinless chicken thighs cut into four pieces each 8 slices of dried chorizo (we use Andouille sausage, too) 1/4 cup pimiento-stuffed green olives (from the olive bar, or canned) 1/4 cup roasted red pepper, cut into strips 1/2 tsp. Spanish smoked paprika Dash of salt Olive oil Freshly ground black pepper |
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Instructions:
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1. Dissolve the saffron threads in some of the chicken broth, if using. 2. Combine Spanish Rice, chicken broth, shrimp, chicken thighs, chorizo, olives, peppers and paprika in a disposable (slick bottomed) aluminum cake pan. Drizzle with some olive oil and add a dash of salt and pepper. Seal the pan well with two layers of aluminum foil. Grill over medium heat for 30-35 minutes. Increase the heat to high and cook for an additional few minutes to for a socarrat. 3. When ready, serve directly from the pan to plates. |
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Related recipes:
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None |
2021-04-26