Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp
serves 4
Recipe from Andrew Schloss
Paella requires a bit of work, but digging into a fragrant bowl of perfectly spiced rice, chicken and seafood makes it worth the effort.
This recipe is part of Andrew Schloss's Sunday Dinners.
ingredients
2 Cornish hens, quartered
1/4 cup olive oil
1 pound hot sausage (Italian or chorizo), cut in 12 pieces
1/4 pound ham, diced
1 large onion, chopped
4 cloves garlic, minced
1 large red bell pepper, stemmed, seeded and diced
1 large green bell pepper, stemmed, seeded and diced
2 cups short-grain white rice
1 teaspoon dried thyme
1 cup frozen peas
4 cups hot chicken broth
1/2 teaspoon ground saffron
4 plum tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1/4 cup chopped parsley
40 medium shrimp, peeled and deviened
1 pound bay scallops
timer
prep: 30 minutes
total: 1 hour 10 minutes
tools
large dutch oven or large deep skillet
instructions
1. Season the Cornish hens all over with salt and pepper. Heat 3 tablespoons of the olive oil in a large Dutch oven or very large and deep skillet over medium-high heat until very hot. Brown the hen pieces in batches. Remove and set aside.
2 Add the remaining tablespoon of oil and cook the sausage, ham and onion until the onion is softened and the sausage looses its raw look, about 2 minutes. Add the garlic and bell peppers and cook another 3 to 5 minutes, or until all the vegetables have softened. Add the rice and thyme and toss with the vegetables for 1 minute.
3. Add the peas, chicken broth and saffron. Heat until simmering, stirring occasionally. Return the hen pieces to the pot, and submerge in the liquid. Add the tomatoes, bay leaf and parsley. Cover and simmer for 15 to 20 minutes, or until the hen pieces are cooked through. Scatter the shrimp and scallops over the top, cover, and simmer another 5 minutes, or until all the liquid has been absorbed, the rice is tender, and the seafood is firm.
