Pictured: Seafood paella with shrimp, calamari, scallops
2 cups arborio rice
1 lb large shrimp
6 chicken thighs, boned and quartered (optional)
4 ozs chorizo thinly sliced (optional)
3 garlic cloves chopped
2 1/2 cups lightly salted chicken broth
1/2 cup white wine
1/2 cup green peas
1/2 teaspoon saffron, boil in water
1 teaspoon spanish paprika
5 plum tomatoes seeded and chopped
1 vidalia onion-chopped
3 shallots chopped
1 tbl extra virgin olive oil
1/2 cup spanish beer
red pepper-seeded and sliced
green, yellow or orange pepper-sliced
1. Soak top and bottom of clay pot in cold water for 15 minutes. While doing this in a large frying pan or wok heat 1 tbl e.v. olive oil. Add to this the chicken, brown the chicken. Then add the onions, peppers,shallots and and garlic, saute 2 minutes. Add the chorizo to pan.
2. Take clay pot out of water and add this whole mixture from the pan into the pot. Also, add the rice , broth , wine, beer and tomatoes. Turn oven to 400 and put pot in for 50 minutes.
3. After 50 minutes open the oven and remove the top of pot with 2 mits and away from your face. Then add the shrimp and peas and chopped cilantro and parsley.
4. Cook another 6 minutes, then serve right out of pot. Serve with lemon wedges.