Paprika Chef PAELLA

Paprika Chef PAELLA

Ingredients:
½ tablespoon paprika
¼ cup Chef Max’s Spice Blend
3 tablespoons extra-virgin olive oil
1 pound lamb sausage, cut up
6 garlic cloves, diced
1 large yellow onion, diced
½ red bell pepper, cored, seeded, and diced
½ green bell pepper, cored, seeded, and diced
3 cups arborio rice
1 tablespoon saffron
8 cups Chicken Stock
1 pound grouper, cut into large dice
1 pound fresh string beans, trimmed
2 tomatoes, diced
2 cups fresh or frozen peas
½ cup stemmed, chopped fresh parsley
3 lemons, quartered
½ cup stemmed, chopped fresh cilantro

Directions:
1. Place the chicken into a bowl and sprinkle it with the salt, pepper, paprika, and
Chef Max’s Spice Blend.
2. Heat the olive oil in a paella pan or a large skillet over medium-high heat for 1
minute. When it is very hot, add the lamb sausage and the chicken, sprinkle with a
little additional salt and pepper, and cook, stirring, for 6 to 8 minutes or until the
meats are nicely browned.
3. Stir in the garlic, onion, and red and green pepper, and cook for 2 to 3 minutes or
until they are soft. Stir in the rice and saffron. Cook, stirring constantly, for about 3
minutes over medium heat.
4. Stir in 3½ cups of the chicken stock and cook, stirring, for about 10 minutes. As the
stock starts to evaporate, add more. Stir in the grouper, string beans, tomatoes, peas,
and parsley. Cook over medium-high heat, keeping an eye on how much stock is in the
pan. When the stock is absorbed by the rice, add a little bit more to the pan and
continue to cook the paella. Continue to add stock, and to cook, stirring, until the rice
is tender and still quite moist. The total cooking time will be 25 to 30 minutes. Serve
the paella in large bowls, garnished with lemon wedges and cilantro.
SALMON PINWHEELS WITH GARLIC HERB CREAM CHEESE
Lots of fresh herbs, along with garlic, give the cream cheese in this dish a great flavor.
You can make this ahead of time and keep it in the refrigerator until serving time.
SERVES 8 TO 10 | LEVEL: JUMP SHOT