Simple Way to Prepare Homemade Paella with Fullblood Wagyu Beef Chorizo

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Paella with Fullblood Wagyu Beef Chorizo. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can have Paella with Fullblood Wagyu Beef Chorizo using 15 ingredients and 3 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Paella with Fullblood Wagyu Beef Chorizo:

1. 1 Package Double 8 Cattle Company Fullblood Wagyu Chorizo (cut into 1/4-inch coins)
2. 1/2 LB Prawns (peeled and deveined)
3. 1/2 LB Clams (cleaned)
4. 1/2 LB Calamari Tubes and Tentacles (slice the tubes if they are whole)
5. 4 Boneless Chicken Thighs (cut into pieces)
6. 1/4 CUP Grapeseed Oil
7. 1 Small Onion (small diced)
8. 5-6 Garlic Cloves (minced)
9. 1 Red or Yellow Peppers (diced)
10. 4-5 Tomatoes (diced and divided)
11. 2 CUPS Paella or Bomba Rice
12. 1 TSP Saffron Threads
13. 1 QT Fish or Chicken Stock
14. 1/2 CUP Frozen Peas
15. Kosher Salt & Freshly Ground Black Pepper (to taste)

Instructions to make to make Paella with Fullblood Wagyu Beef Chorizo

1. 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.
2. 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.
3. 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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