Mediterranean Paella

Courtesy of Pilgrim’s Pride Foodservice

Yield: 2 servings

Mediterranean Paella

•    1 Pierce Chicken® unbreaded chicken breast fillet, ready-to-cook
•    4 ounces chorizo, cut into chunks
•    2 ounces olive oil
•    6 ounces Spanish onion, cut into chunks
•    4 cloves garlic, minced
•    8 ounces tomatoes, peeled, seeded, and cut
•    1/2 teaspoon Spanish paprika
•    1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained
•    1 1/2 quarts chicken stock, heated to a boil
•    Salt and ground pepper
•    1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes
•    3 (4-ounce) shrimp tails,
•    10 small clams, scrubbed, opened, and upper shell removed
•    Lemon wedge
•    Kalamata olives

Preheat oven to 200 degrees F.  In a large braising pan, render chorizo in oil over low heat, creating flavored oil. Once rendered, remove chorizo pieces, set aside, and heat the flavored oil to almost smoking and sauté onions and garlic until translucent.  Add Pierce Chicken® unbreaded chicken breast fillet to pan and cook until brown on all sides. Remove chicken from pan, cut into bite-size pieces and hold at 200 degrees, in the oven. Add tomatoes to pan season with paprika and sauté for 2 to 3 minutes. Add drained rice and sauté for 3 minutes, stirring frequently.  Return chicken pieces to pan and add boiling stock. Add saffron stock and lemon wedges.
Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until seafood is tender and the rice absorbs the liquid.

Plate onto preheated dinner plates or mini cast iron dishes, and make sure each portion has rice, squid, and clams. Top each plate with Kalamata olives and chorizo pieces. Serve immediately.

Courtesy of Pilgrim’s Pride Foodservice   
www.poultry.com