Pope's Bloody Paella
A great way to relax with friends
Paella is a traditional dish of Valencia Spain often made with fresh seafood, rice, and tomatoes in large batches using special pans over wood fires. Not having a large number of special pans for specific dishes, I have made a few changes to this traditional dish-my apologies to the people of Spain. Serves 6-8.
You will need:
- 1 Bottle Pope’s Bloody Mary Mix Bold & Spicy
- 24 oz chicken broth
- 6 oz white wine
- 2 lbs. chicken breasts
- 1 lb. large shrimps; peeled, deveined,
- 2 dozen fresh mussels
- 6 oz chorizo
- 1 large green pepper
- 1 large Spanish onion
- 4 garlic cloves
- 3 cups rice
- 2 tablespoon of olive oil (divided)
- 2 oz of Lemon Juice
- Place the chicken broth and Pope’s Bloody Mary Mix in a 4-qt pot, and bring to a simmer.
- While this simmers, finely dice the pepper, onion, and garlic. Slice the Chorizo and chicken and set aside.
In the 8-qt pot, add 1 tablespoon of olive oil and heat to a shimmer.
Add the chicken and cook for four minutes, remove, and set aside.
Add the chorizo and cook for two minutes, remove, and set aside.
Add the shrimp and cook for two minutes, remove, and set aside.
Add remaining olive oil to the 8-qt pot, and add the diced vegetables Sauté until softened, about 10 minutes
Add in the liquid from the 4-qt pot and bring to a simmer
Add the rice and bring to a low boil for 10 minutes, stirring occasionally
Add the mussels, stirring them into the rice, and cook for 5 minutes
Remove any mussels that have not opened
add back in the chicken, chorizo, and shrimp, stirring into the rice, and cook for 5 minutes
Drizzle with the lemon juice. Remove from heat, and cover with a tea towel for 10 minutes.