Evening Edge
What’s For Dinner?
DEL.ICIO.US
Paella
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In the Kitchen With . . . Jonathan Greenhill, Atlanta
Nominated by friend Robert Ambler Jr.:
"Jonathan is a divorced father of two who holds a dinner for friends every other week. At these dinners, Jonathan's neighbors in Ansley Park and his lucky friends around the city enjoy - in addition to a houseful of kids, dogs and mayhem - a meal Jonathan has created from fresh ingredients and recipes from his own imagination. I think Jonathan's secret may be the excellent sauces he always prepares, especially with grilled meats and fish."
Hands on time: 30 minutes Total time: 50 minutes Serves: 8
Ingredients:
-
1 tablespoon olive oil
3 boneless chicken thighs (trimmed, patted dry and seasoned with salt)
1/4 pound ground hot chorizo sausage, uncooked
1 large yellow onion, diced
4 cups chicken stock or water
1 pound saffron rice, such as Vigo, uncooked
1 cup chopped tomatoes with juice, seasoned with salt
Course kosher salt and freshly ground pepper
1/2 pound large raw shrimp, deveined
1/2 pound sea scallops or thick-cut fish, such as grouper or cod
Instructions:
Preheat oven to 400 degrees. In a large oven-safe saucepan, heat the olive oil over high heat, then thoroughly brown the chicken thighs (skin side down first), about 2 to 3 minutes per side. Chicken will not be cooked through. Remove chicken and set aside.
In the same skillet, add the sausage and onion. Thoroughly brown the sausage, breaking it up as it cooks. Do not drain. Add the chicken stock and stir in the rice.
Bring the rice to a boil and then reduce the heat to simmer. Stir in the tomatoes, place the chicken thighs, skin side up, in the pan and continue cooking on the stovetop, uncovered, for 20 to 30 minutes or until the liquid has reduced by about three-fourths and the rice is almost done, adding more liquid if necessary. Season to taste with salt and pepper.
Gently stir in the shrimp and scallops or fish; place pan in the oven for about 10 minutes.
Serve with bread and hot sauce.
In the same skillet, add the sausage and onion. Thoroughly brown the sausage, breaking it up as it cooks. Do not drain. Add the chicken stock and stir in the rice.
Bring the rice to a boil and then reduce the heat to simmer. Stir in the tomatoes, place the chicken thighs, skin side up, in the pan and continue cooking on the stovetop, uncovered, for 20 to 30 minutes or until the liquid has reduced by about three-fourths and the rice is almost done, adding more liquid if necessary. Season to taste with salt and pepper.
Gently stir in the shrimp and scallops or fish; place pan in the oven for about 10 minutes.
Serve with bread and hot sauce.
Notes:
Most of the flavorings in this one-pot dish come from the chorizo, so get the best-quality sausage --- and the freshest seafood --- you can find.
Nutrition:
Per serving: 443 calories (percent of calories from fat, 31), 25 grams protein, 50 grams carbohydrates, 1 gram fiber, 15 grams fat (5 grams saturated), 88 milligrams cholesterol, 526 milligrams sodium.
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