Мексикански паеля
Тази южно от границата паела включва мексикански chorizo, пикантен, прясно смлян свински наденица, който не бива да се бърка със сухата си суха братовчедка. Рецептата идва от готвача Rick Bayless.
Източник: шоуто на Марта Стюарт, май 2010 г.
Дози
Edwin
27.04.2023 @ 02:31
This recipe for a south-of-the-border paella includes Mexican chorizo, spicy, freshly ground pork sausage, which should not be confused with its dry cousin. The recipe comes from chef Rick Bayless. Source: Martha Stewart Show, May 2010. 6 servings. Ingredients: 3 1/4 cups low-sodium store-bought chicken broth, coarse salt, 1 large poblano pepper, 1 (15-ounce) can diced tomatoes in their juices, preferably roasted, 1/4 cup olive oil, 6 chicken thighs, 1/2 medium onion, chopped, 1/2 cup (4 ounces) Mexican chorizo sausage, casings removed, 3 cloves garlic, peeled and finely chopped, 2 cups medium-grain rice, 1/2 pound medium shrimp, peeled, tail-on, if desired, and deveined, 1 liter mussels, scrubbed, 1 cup frozen peas, 2 tablespoons chopped flat-leaf parsley, 2 tablespoons silver tequila (optional). Instructions: 1. Place chicken broth and 1 1/2 teaspoons salt in a medium saucepan. Cover and heat over low heat. 2. Over low gas flame or under broiler, roast poblano pepper, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with clean kitchen towel until cool enough to handle. Rub off charred skin with paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/2-inch strips; set aside. 3. Place tomatoes and their juices in a blender. Puree until smooth; set aside. 4. Preheat oven to 325 degrees. Heat olive oil in a 12-inch paella pan over medium-high heat. Season chicken skin with salt and place skin-side down in pan; season with salt. Cook until skin is golden brown, about 10 minutes. Turn and cook until chicken is browned and juices run clear, about 10 minutes more. Transfer chicken to a large baking sheet and set aside. 5. Reduce heat to medium and add onion and chorizo. Cook, stirring, until chorizo is cooked through and onion begins to brown, about 10 minutes. Add garlic and cook, stirring, for 1 minute. Add reserved tomato puree and broth. Heat, stirring constantly, until mixture thickens and oil