TJ & L AUTHENTIC SPANISH PAELLA ENJOY DAN:

                     TJ & L AUTHENTIC SPANISH PAELLA by CHEF DAN:

Serves 6-8

INGREDIENTS:

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

MARINATE:

1 tablespoon smoky paprika

2 teaspoons dried oregano

Kosher salt and freshly ground black pepper

Combine all ingredients and rub all over the chicken and marinate for 1 hour.

1-2 tablespoons olive oil

4 cups chicken broth

1 (8 Oz) bottle of clam juice

1 onion diced

4 garlic cloves minced

1 red bell pepper, small diced

1 (15 Oz) can diced tomatoes

4 cups Arborio short grain rice or paella rice

3 teaspoons Herbolario Esencias Mataga (Spanish spice)

1 generous pinch of saffron threads (Herbolario Esencias Malaga)

1-pound shrimp peeled and deveined

10 Peen Cove mussels

1/2-cup frozen peas thawed

Lemon wedges for serving

2-tablespoons fresh rosemary chopped

2- tablespoons fresh cilantro chopped

DIRECTIONS:

1.   Heat oil in a paella pan over medium-heat.

2.   Add marinated chicken and cook 4 minutes on each side.

3.   Add salt and pepper and remove and set aside.

4.   In the same pan, sauté the onion, garlic, rosemary and parsley cook 4 minutes.

5.   Add tomatoes and cook until mixture caramelizes, about 5 minutes.

6.   Fold in the Arborio rice and stir-fry to coat the grains.

7.   Pour in the broth and clam juice and simmer for 10 minutes.

8.   Add chicken, saffron, and Herbolario Esencias Mataga.

9.   Give the paella a good shake and let it simmer, without stirring for 15 minutes.

10  During the last 5 minutes add mussels and shrimp tucking into the rice.

11  When the paella is cooked, and rice looks fluffy and moist.

12  Turn up heat for 40 seconds until you can small the rice toast.

13  Garnish with peas, parsley and lemon wedges.

ENJOY DAN:                                 THE KITCHEN IS THE LOVE OF THE HOME!!