This classic combination of seafood, chicken, sausage and rice enhanced with the earthy, slightly bitter taste of saffron makes a perfect choice for an elegant, single-dish dinner party. (serves 8 to 10) 1/4 cup extra-virgin olive oil 8 chicken thighs, bone-in, skin on 2 Vidalia onions, chopped 4 cloves garlic, chopped 3 chorizo sausages, cut into 1/2 -inch slices 1 red bell pepper, chopped 1 1/2 cups basmati rice 4 cups chicken stock or broth, plus more if needed 1/2 cup dry white wine 1/2 teaspoon saffron, crumpled 1 1/2 pounds large shrimp, peeled and deveined 1 pound mussels, fresh, rinsed 1/2 cup peas, fresh or frozen freshly ground sea salt to taste freshly ground black pepper to taste 1/4 cup fresh parsley, coarsely chopped 2 lemons, cut into 4 wedges each Add olive oil to large braising pan. Heat pan over moderate heat until oil is hot. Add chicken thighs and brown each side for approximately 3 minutes each. Remove chicken from pan and set aside. Add onions, garlic, sausages and red pepper, and saute until onions begin to brown. Add rice and saute until it begins to look translucent and has a lightly nutty aroma. Add chicken stock, white wine and saffron. Bring mixture to a boil, stir, and reduce heat to a simmer. Place chicken on top of rice and cover with lid. Steam for approximately 25 minutes or until the rice has absorbed most of the liquid and the chicken is cooked through. If the rice still needs more cooking time and the liquid is completely absorbed, simply add more chicken stock and simmer a little longer. Add the shrimp, mussels and peas. Cover and steam over low heat for about 10 minutes or until the mussels have opened and the shrimp is pink and cooked through. Season with salt and pepper to taste. Serve in wide shallow soup bowls and garnish with fresh chopped parsley and juice from lemon wedges.--From McCormick & Co.
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