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Spanish Paella

Original recipe from Nick
kept bynicholeharvey
recipe by

3 boneless skinless chicken breasts – seasoned with generous amount of paprika and black pepper; pinch of salt and cut into bite size pieces
2 regular cans chicken stock
1 can diced tomato, garlic and basil
1 can tomato sauce
1 bottle Sautereene white cooking wine
7 cloves garlic
5 shallots
1 can Adobo sauce
1 bag Aborio rice
½ lb prawns – seasoned same as chicken
1 mild or spicy linguisa
smoked paprika – to taste
salt and pepper – to taste
extra virgin olive oil


In a large skillet, add 4 – 5 tbsp extra virgin olive oil. Over medium heat, add chicken. When chicken is 80% cooked, add linguisa followed by the shrimp 2 minutes later. (Deglaze skillet with wine when necessary). Add 3 – 4 tbsp of garlic and shallots when linguisa is added. Remove skillet when cooked and set aside. In a large pot over medium high heat, add extra virgin olive oil. Add remaining garlic and shallots, and season generously with paprika and add a pinch of salt and pepper. Add 3 cups Aborio rice. Stir often.  Cook rice until it turns pearly (very light golden brown). Add 1 ½ ladles of Adobo sauce to rice, stirring frequently. Add ¼ can diced tomatoes, ¼ can of tomato sauce, and 1 ½ can chicken stock. Bring to rapid boil over high heat. Once boiling, turn heat to simmer and cover. Cook 10 – 12 minutes and check. May need more stock. 





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