Step-by-Step Guide to Prepare Award-winning Paella with Fullblood Wagyu Beef Chorizo
Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Speedy Paella with Fullblood Wagyu Beef Chorizo. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Paella with Fullblood Wagyu Beef Chorizo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paella with Fullblood Wagyu Beef Chorizo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Paella with Fullblood Wagyu Beef Chorizo using 15 ingredients and 3 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Paella with Fullblood Wagyu Beef Chorizo:
- 1 Package Double 8 Cattle Company Fullblood Wagyu Chorizo (cut into 1/4-inch coins)
- 1/2 LB Prawns (peeled and deveined)
- 1/2 LB Clams (cleaned)
- 1/2 LB Calamari Tubes and Tentacles (slice the tubes if they are whole)
- 4 Boneless Chicken Thighs (cut into pieces)
- 1/4 CUP Grapeseed Oil
- 1 Small Onion (small diced)
- 5-6 Garlic Cloves (minced)
- 1 Red or Yellow Peppers (diced)
- 4-5 Tomatoes (diced and divided)
- 2 CUPS Paella or Bomba Rice
- 1 TSP Saffron Threads
- 1 QT Fish or Chicken Stock
- 1/2 CUP Frozen Peas
- Kosher Salt & Freshly Ground Black Pepper (to taste)
Instructions to make Paella with Fullblood Wagyu Beef Chorizo
- PREPARING THE PAELLA
Preheat oven to 400°F.Boil the chicken (or fish) stock in a saucepan. Then, turn off the heat, and add the saffron.Heat the grapeseed oil in a paella pan. Season chicken with kosher salt and freshly ground black pepper, and sear the chicken in the hot grapeseed oil until brown. - Remove the chicken from the pan, and set aside. Add the Fullblood Wagyu Chorizo to the pan, and brown. Add the onions, minced garlic cloves, diced peppers, and half of the diced tomatoes. Stir constantly until moisture has evaporated. Add the rice, saffron, chicken, and chicken (or fish) stock. Bring everything back to a boil. Then, cover the pan with aluminum foil, and place the pan in oven. Cook for 20-25 minutes. Pull the paella pan from the oven, and check the rice for doneness.
- FINAL STEPS
Arrange the prawns, clams, calamari, and mussels atop the rice in the paella pan.Return the paella pan (uncovered) to the oven, and continue to cook. Watch the dish while it’s cooking.Once the clams and mussels have opened and the prawns are pink, pull the paella pan out of oven.Sprinkle the peas and remaining portion of the diced tomatoes on top. Serve immediately, and enjoy!
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