Paella Mixta

Ingredients Available at Martha’s Vineyard | Serves 6-8

Ingredients

1 lb Bell & Evans Organic boneless, skinless chicken thigh, cut into small 1” pieces
Extra Virgin Olive Oil
1 lb Oishii All-Natural Shrimp, thawed
2 yellow onions, small diced
1 red bell pepper, small diced
1 yellow pepper, small diced
2 jalapeno peppers, minced
6 cloves garlic, minced
1 – 28 ounce can San Merican Tomato diced tomato with juice
8 cups stock, mix of Organic Better Than Bouillion Roasted Chicken and Bar Harbor Seafood or Fish
1 tsp Diaspora Co. Kashmiri Saffron
2 ½ cups Matiz Bomba Rice
2 ounces Maalouf Rose Water
1 jar Italianavera Sughi & Affini
Pummarulella
½ cup fresh flat leaf parsley leaves

Place the 8 cups total of mixed stock and saffron into pot and bring to a simmer over medium low heat

In a large 15”-18” flat bottom paella pan, cook chicken thigh over medium high heat until browned. Remove chicken from pan and drain

In paella pan, heat ½ cup extra virgin olive oil over medium high heat

Add diced onions and sauté for 3 minutes

Add bell peppers and jalapeno peppers and sauté for 3 minutes

Add garlic and diced tomato with juices, and cook for 5 minutes, stirring occasionally

Add rice and stir until the rice is covered in “sofrito” tomato sauce.

Gradually add all the simmered broth to paella pan by the ladle full

Move rice mixture around gently to evenly distribute throughout pan

It is important to NOT stir the rice after this point

Scatter the browned chicken pieces into pan, pushing down into stock and rice

Cook 15 minutes over medium heat

Place the shrimp into the mixture one by one, evenly distributing throughout the pan

Cook 15-20 minutes more, or until all the liquid is absorbed

Remove from heat and cover with foil and let sit for 10 minutes before serving

Garnish with Pummarulella tomatoes and parsley