OVEN-BAKED PAELLA

Oven-Baked Paella image

Provided by ratherbeswimmin

Categories Mussels

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 18

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3 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, seeded and cut into 1/2-inch dice
1/4 lb spanish chorizo, thinly sliced and cut into 1/2-inch dice
2 garlic cloves, minced
1 tablespoon tomato paste
1 1/4 teaspoons smoked paprika
salt
fresh ground black pepper
1 lb medium grain rice (preferably bomba or Arborio)
1 cup clam juice
6 cups fish stock or 6 cups chicken broth
1 teaspoon saffron thread
1 lb mussels, well scrubbed (or littleneck clam or a combination)
1 lb jumbo shrimp, peeled and deveined
1 lb cooked chicken, sliced 1/2-inch thick (or turkey sausage)
1 1/2 cups frozen baby peas
2 tablespoons chopped fresh parsley, for garnish

Steps:

Preheat oven to 350°.
Heat the olive oil over med-high heat in a 14-inch paella pan or 13- to 14-inch ovenproof saute pan.
Saute the onions until softened, about 7 minutes.
Add the bell pepper and saute for about 2 minutes, or until slightly softened.
Add the chorizo and saute for about 2 minutes, or until well coated with the oil.
Stir in the garlic and cook for 30 seconds.
Add the tomato paste and paprika and cook about 1 minute, until slightly darker in color.
Season with salt and pepper.
Add the rice and cook for 1 minute, stirring to coat the rice without browning it.
Pour in the clam juice and 1 cup of the broth, and, using pot holders, move the pan around so that the ingredients are in an even layer and are mixed together.
Cook until the liquid is absorbed, 4-5 minutes.
Add the rest of the broth and the saffron and bring to a boil.
Cover and put in the oven.
Bake for 30-35 minutes or until the liquid is almost absorbed.
Remove the pan from the oven and add the shellfish, sausage, and peas and stir to blend well.
Cover, return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
Remove from the oven.