Rahsaan Barber Chats with Lhyme on The Megaphones, a Kickstarter Victory and Spanish Paella
Everyday Magic Seafood Paella
-1/3 Cup Olive Oil, plus more for serving
- 1 Red Bell Pepper, cut into 1/2 inch wide strips
- 1 Nora Chile
- Sea Salt
- 6 bone-in, skin-on chicken thighs
- 8 Garlic cloves, crushed
- 1 Large Spanish Onion, chopped
- 1 ( 15 ounce) can Organic Diced Tomatoes, with juices
- 4 cups Organic Chicken Stock
- 1 Tablespoon Sweet Spanish Paprika
- Pinch of Saffron Threads ( Spanish or Persian..depending on how much you want to spend)
- 8 Littleneck Clams
- 2 Cups Medium Grain Rice
- 1 lb. Jumbo Shrimp
- 10 Mussels
- 8 ounces Fresh Green Beans cut into 2 inch pieces
- 1/2 Cup Canned Organic Chickpeas, drained and rinsed
- 1 lb. Mahi Mahi , cut into 3 inch cubes
- 2 Meyer Lemons, cut into wedges
- 1/4 Cup Flat Leaf Parsley, Chopped
1) Heat a 12-inch heavy paella pan over medium high heat. Add the olive oil, red bell pepper and nora chile and sauté until lightly browned for about 3 minutes. Season with sea salt and then set aside onto a plate.
2) Season the chicken thigh on both sides with sea salt. Put them in the paella pan with the skin side down and brown thoroughly on both sides for about 9 minutes. Then transfer to a plate.
3) Reduce the heat under the pan to medium and add the garlic and onion. Season with sea salt to taste and cook for about 11 minutes. Add the diced tomatoes and continue to cook for another 10 minutes.
4) Add the chicken stock and raise the heat to medium-high and bring to a boil. In a mortar, crush the paprika, saffron and 1 teaspoon sea salt. Then add to the sauce.
5) Add the clams, cover and remove them as they open. Set them aside on a separate plate.
6) Return the chicken to the pan and simmer for 10 minutes. Scatter the rice evenly throughout the pan. Turn the chicken to allow the rice to fall to the bottom of the pan. Do not stir the rice !
7) Gently incorporate the mussels, green beans, chickpeas and shrimp. Reduce the heat to medium while still allowing all the ingredients to simmer together.
8) Make sure your shrimp are thoroughly cooked through. Add the bell peppers and all the rice to cook for about 20 minutes until all the liquid is absorbed. Do not cover the dish or your rice will be mushy.
9) Add the Mahi Mahi, clams and lemon wedges and parsley. Cook for about 6 minutes. Make sure the fish is cooked through.
10) Let the dish stand for 5 minutes. Drizzle with Olive Oil and serve.
GET UP CLOSE AND PERSONAL WITH RAHSAAN BARBER AND THE MEGAPHONES; SIMPLY CLICK ON THE LINK BELOW.
http://lhyme.com/rahsaan-barber-chats-with-lhyme-on-the-megaphones-a-kickstarter-victory-and-spanish-paella/
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