Big Sky Paella Recipe

Ingredients for Big Sky Paella

• White Onion
• 1 red bell pepper, chopped
• Long Grain Rice
• Sausage Links
• 1 lb chicken tenders
• 8 oz shrimp
• 2 green onions, chopped
• Frozen Peas
• 4 cups chicken stock
• 1 bay leaf
• Pinch of saffron threads
• Garlic Cloves
• 1/2 tsp red pepper flakes
• 1 tsp paprika
• 1/2 cup olive oil
• Salt And Pepper
• Lemon wedges for serving

How to Make Big Sky Paella

1. In a medium pot, simmer 4 cups chicken stock with 1 bay leaf and a pinch of saffron threads.
2. Season 1 lb chicken tenders with 1 tsp paprika, salt, and pepper.
3. In a large paella pan (or 15-inch skillet), heat 1/2 cup olive oil over medium-high heat.
4. Add the seasoned chicken tenders and sauté until browned on both sides (about 5-7 minutes).
5. Remove chicken from the pan and set aside in a large bowl.
6. Add 8 oz chorizo sausage to the skillet and brown on both sides (about 4-5 minutes).
7. Add the browned chorizo to the bowl with the chicken. Reserve any rendered sausage grease and oil in the pan.
8. Add 1 medium onion (chopped), 1 red bell pepper (chopped), 2 cloves garlic (minced), 1/2 tsp red pepper flakes, salt, and pepper to the pan.
9. Sauté until softened (about 5-7 minutes).
10. Add 2 cups paella rice (or long-grain rice) and toast for 3-4 minutes, stirring constantly.
11. Pour the simmering chicken stock into the pan, stir well, reduce heat to low, cover, and let simmer for 10 minutes.
12. Stir in the cooked chicken, chorizo, and 8 oz shrimp. Top with 1/2 cup frozen peas. Cover and simmer for another 10 minutes, or until the rice is cooked through and the liquid is absorbed.
13. Remove from heat and let rest for 5 minutes before garnishing with 2 green onions (chopped).
14. Serve immediately with lemon wedges. ¡Buen provecho!