PAELLA FOR MOTHERS DAY ENJOY DAN:

PAELLA WITH SEAFOOD, CHICKEN AND CHORIZO by CHEF DAN:

Serves 5-7     (FOR MOTHERS DAY)

INGREDIENTS:

2 cups chicken broth

1 (8 Oz) bottle of clam juice

1-2 tablespoon olive oil

12 shrimp, peeled and deveined

10 mussels, cleaned

1 pound boneless, skinless, chicken breasts cut into I-inch pieces

8 ounces Spanish chorizo, cut into 1/4-inch rounds

1 onion, small dice

3 garlic cloves, finely chopped

1 green bell pepper, small dice

12 cherry tomatoes, halved

2 teaspoon smoky paprika

1 large pinch saffron threads

2 cups Arborio short-grain rice or paella rice

2 tablespoon fresh rosemary, chopped

2 tablespoons coarsely chopped cilantro leaves

2 lemons cut into wedges, for serving

DIRECTIONS:

1.   Place the shrimp in a bowl, add 1-teaspoon paprika, and season with salt and pepper.

2.   Place the chicken in a bowl, and season with salt and pepper.

3.   Heat an outdoor grill to high, place a 13-inch paella pan on the grill.

4.   Cover and get hot, add chorizo to the pan, close the grill, cook 2-3 minutes, transfer chorizo to a large bowl.

5.   Add 1-2 tablespoons of oil to the pan, and when hot.

6.   Add seasoned chicken, stirring occasionally for about 6 minutes.

7.   With slotted spoon transfer chicken to the bowl with chorizo.

8.   Add onion, garlic, bell pepper season and cover and sauté 5 minutes.

9.   Add remaining paprika, tomatoes, rosemary, saffron, stir to combine,

10.                Add broth, clam juice, rice,  chorizo, reserved chicken, and stir to combine, and simmer for 12- minutes

11.                Arrange shrimp, and mussels in the rice, nestling tem slightly.

12.                Cover and cook until shrimp are opaque and mussels are open.

13.                Remove from grill and sprinkle with fresh cilantro.

14.                Serve with fresh lemon wedges.

ENJOY DAN:                                  BON-APPETITE!!