Kitchen
Window's Roasted Tomato & Artichoke Paella
Ingredients
1⁄2 c Reserved olive oil from Orto Cori Grilled Artichokes in Oil
1⁄4 c Reserved olive oil from Pomodoraccio Semi-Sundried Tomatoes in Oil
1 Large onion, medium diced
5 Cloves garlic, minced
4 oz Palacios Hot Chorizo (dry cured), thinly sliced
2 c Matiz – Bomba Rice
4 c Chicken stock
1 t Pimenton (hot, sweet or mixed)
1 t Turmeric
1⁄4 t Saffron
1⁄4 t Oregano, dried
Salt & pepper to taste
1 c Pomodoraccio Semi-Sundried Tomatoes in Oil, drained and halved
1 jar Orto Cori Grilled Artichokes in Oil, drained and quartered
1 lb Shrimp, uncooked, peeled and de-veined
Method:
1. This recipe can be prepared on your cooktop or grill.
2. Add turmeric, saffron, pimenton, oregano, salt and pepper to your stock and set aside.
3. Heat the oil in a seasoned, 8 person paella pan over medium heat.
4. Add the onion and sauté until transparent but not brown.
5. Add the garlic and cook until softened but not brown.
6. Add the chorizo and cook for about 5 minutes.
7. Increase heat to medium; add the rice and sauté for 5 minutes.
8. Pour in the stock that has been combined with your dry seasonings.
9. Add the Pomodoraccio Semi-Sundried Tomatoes
10. Stir once, but DO NOT STIR any more. This is critical to build up the signature crust in exceptional paella. If grilling, close the lid to your grill.
11. Cook for 15 minutes. Add the artichokes and shrimp. Stir lightly into the surface. Avoid scraping the bottom of the pan and disturbing the crust.
12. Cook for 10 minutes or until the liquid has been absorbed and the rice is tender.
Serves 8
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