Ingredients:
- 1
lb
fresh clams
- 1
lb
fresh mussels
- 1/2
lb
calamari (squid) cut in 1-inch tubes
- 1/2
lb
medium shrimp, unpeeled
- 1/2
lb
bay scallops
- 1/2
cup
Spanish olive oil (Borgus or Star Brand)
- 3
boneless chicken breasts, cut in half
- 3
boneless center cut pork chops, cut in half
- 2
Spanish style chorizo cut in 1-inch diagonal pieces
- 1
large yellow onion, finely chopped
- 1 jar (16 oz.)
Kozlowski Farms Salsa
- 1
teaspoon
salt
- 1/4
teaspoon
freshly ground pepper
- 2 cups
white rice
- 2 cups
water
- 1 can
chicken broth
- 1
tablespoon
Kozlowski Farms Red Raspberry Vinegar
- 1
cup
dry white wine
- 1
small red bell pepper, chopped
- 1 (8 oz.) bag
small frozen peas
- 1 (8 oz.) box
frozen artichoke hearts, each piece cut in half
- 3
medium cloves garlic, mashed
- 1
Spanish saffron
- 12
asparagus tips, steamed & cooled (optional for garnish)
- 1 jar
pimiento strips (optional for garnish)
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Directions:
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Preheat oven to 375 degrees.
Sea ingredients:
Scrub clams and mussels. Wash remaining seafood and set set aside.
Land ingredients:
In a heavy Dutch oven skillet, heat 1/4 cup olive oil.
Brown chicken pieces, set aside and keep warm.
Brown pork pieces, set aside and keep warm.
Brown chorizo, drain on paper towel, set aside and keep warm.
Wash skillet. Heat remaining 1/4 cup olive oil and cook onions until transparent.
Add Kozlowski Farms Salsa, salt and pepper and cook for 5 minutes. Add rice, water, chicken broth, Kozlowski Farms Red Raspberry Vinegar, wine and red bell peppers. Cover and cook for 20 minutes over medium heat. Add frozen peas, artichoke hearts, bay scallops, calamari, mashed garlic and saffron. Fold all ingredients together. Place covered Dutch oven in preheated oven and continue to bake for 20 minutes.
To finish the remaining seafood, place clams and mussels in a heavy pot with 1 cup water and boil for 2 minutes. Add shrimp and continue cooking until shells of clams and mussels open, about another 2 minutes.
In a large shallow Paella dish, layer cooked rice ingredients, chicken, pork, chorizo and shrimp. Arrange opened clams, mussels, asparagus and pimentos on top.
Bake for 10 minutes to make sure Paella is heated.
Serves 6 - 8
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