Paella 'Puerto Rico

Name: Paella 'Puerto Rico
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 teaspoons black pepper; 454 grams boneless chicken parts, preferably skin on, cut into 2-inch pieces; 1 liters chicken stock; 227 grams chorizo sausage, cut on the diagonal into 1-inch pieces; 237 milliliters dry white wine; 59 milliliters minced fresh cilantro leaves; 1 Tbsp minced fresh flat-leaf parsley; 5 cloves garlic, lightly crushed with the side of a knife blade, and minced; 2 Tbsps grapeseed oil; 454 grams mussels, scrubbed and bearded; 1 kilograms octopus, beaked and headsac cleaned; 1 Tbsp paprika; 1 large pinch saffron; 1 teaspoon salt; 8 servings Salt and freshly ground black pepper; 227 grams (21-25 size) shrimp, peeled, deveined, and tails removed; 118 milliliters warm water; 1 large white onion, diced; 710 milliliters white rice

Need a gluten free and dairy free main course? Paella 'Puerto Rico could be an awesome recipe to try. This recipe serves 8. One serving contains 792 calories, 59g of protein, and 26g of fat. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. This recipe is typical of European cuisine. A mixture of grapeseed oil, salt, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.

Ingredients you will need

Salt And Pepper

Octopus

Water

Cooking Oil

Equipment you will use

Pot

Remove octopus to a utility plate to drain and set aside until cool enough to handle.

Ingredients you will need

Octopus

Remove the octopus head and legs, split in half, then slice and dice small.

Ingredients you will need

Octopus

Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to "bloom."

Ingredients you will need

Saffron

Water

Heat the remaining grapeseed oil over medium high heat in a 16 inch paella pan. Brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter.

Ingredients you will need

Chicken Pieces

Grape Seed Oil

Chorizo

Equipment you will use

Frying Pan

Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan, and add the octopus. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover.

Ingredients you will need

Salt And Pepper

Chicken Stock