Paella a l'Americaine
Spanish cuisine · ANTI-CHEF · ♥ 9.2K likes · 182.9K views · 21 min video
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Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½–2 lb shrimps
Reserve five head-on shrimp; take the heads off the rest, pulling the digestive tract with the head, then shell and devein them.
Debeard the mussels, scrape the shells clean and discard any that are broken or not closing.
Cleaning the mussels
Cut the bacon into lardons and simmer the sausages 10 minutes.
Roughly dice the simmered sausages, slice the yellow onion and rough chop the green pepper.
- 2 whole tomatoes
Pour boiling water over the tomatoes for 10 seconds, peel them, cut them in half horizontally, remove the seeds and roughly chop.
- olive oil
- ¼ cup bacon
- ½ lb sausage
Lightly brown the bacon and sausage in a little olive oil in a frying pan.
- ½ cup sliced onion
- ½ cup green bell pepper
Add the sliced onion and green pepper to the frying pan, turn to low, cover and cook slowly about 10 minutes until tender.
- 4 whole chicken thighs
Dry the chicken thoroughly and brown it on all sides in the pork fat in the paella pan over medium high heat.
- ¼ cup dry white vermouth
Add the vegetable and sausage mixture to the paella pan, then a quarter cup of dry white vermouth to deglaze.
- 1 cup chicken stock
- 1¼ cup beef stock
- ¼ tsp saffron threads
- ground coriander
- ¼ tsp dried thyme
- ¼ tsp dried oregano
Add the chicken stock, beef stock, saffron, coriander, thyme and oregano.
- ½ tsp sweet paprika
- 2 whole bay leaf
- 2 cloves garlic
Add the sweet paprika, bay leaves and minced garlic.
- salt
- black pepper
Season with salt and cracked black pepper, stir and bring to a simmer.
Meanwhile colour four large head-on shrimp in a little olive oil in the frying pan and set them aside.
Turn off the heat; the chicken should be about two thirds cooked, although his is chopped so it is further along.
- 1 tbsp olive oil
- oregano
- 1 tbsp lemon juice
- green peas
- chickpeas
Toss the peeled shrimp with a tablespoon of olive oil, a pinch of oregano, a tablespoon of lemon juice, salt and pepper and refrigerate.
Dressing the peeled shrimp
- chicken stock
Top the liquid up with more chicken stock so there is twice as much liquid as rice and bring it to a rapid boil.
- 1 cup bomba rice
Sprinkle in one cup of rice and push it down into the liquid; do not stir it, or the bottom crust will not form.
Adding the rice without stirring
- ½ lb shrimp
When the rice has swelled and risen to the surface, add half a pound of shrimp, the peas, the chickpeas and the tomatoes and push them down.
- 12 whole mussels
Set the mussels in hinge side down, then lay the large head-on shrimp on top.
Reduce the heat and simmer seven to eight minutes, pressing things down with a spoon but never stirring.
- lemon slices
- parsley
Place lemon slices over the pan and scatter chopped parsley on top.
Lemon, parsley and the crust check