-
1
Once shrimp are deveined and shells removed, sprinkle with 1/2 teaspoon sea salt. Set aside.
-
2
Roast chicken legs in 450 degree oven until legs reach at internal temp of 160 degrees. Once done, set aside.
-
3
In a small bowl, sprinkle paprika over chopped tomatoes.
-
4
In a seperate small bowl, mix minced garlic with 1 teaspoon sea salt. Make paste consistency.
-
5
Bring stock to a simmer in a 3 quart sauce pan, cover and keep at a bare simmer.
-
6
In a seperate small bowl, mix together wine, saffron ( and liquid), and lemon juice.
-
7
Add olive oil to paella pan over moderately high heat and stir fry chorizo sausage for 8 minutes or until done. Transfer to platter.
-
8
Add shrimp, stir frying in pan for 3 minutes per side. Transfer to a platter with sausage.
-
9
Add 2 tablespoons oil to pan and stir fry peppers for 2 minutes. Stir in garlic paste and stir fry for 1 minute. Add tomatoes and stir fry for 1 minute.
-
10
Add rice and stir to evenly coat ingredients.
-
11
Measure hot stock to ensure it measures 6 cups, add water if necessary.
-
12
Stir stock, wine mixture, and bay leaf into rice.
-
13
Bring to a boil over high heat, stirring constantly but gently. Look for rice to appear more on surface, and when the spoon would leave a path exposing the bottom of the pan when pulled through the mixture. ( About 5 to 7 minutes)
-
14
Remove pan from heat and stir in shrimp, chorizo sausage, scallions, peas, black pepper and a pinch of salt. Lay chicken legs decoratively around on top.
-
15
Bake, uncovered at 450 degrees, about 15 to 20 minutes.
-
16
Look for edges to form a golden crust and almost all liquid to be absorbed.
-
17
Take pan from oven and cover with tin foil. Let stand for 10 minutes. The rice continues to cook and will be perfectly cooked.
-
18
Sprinkle top of dish with chopped parsley. Garnish with lemon wedges.
-
19
Place in middle of your table. Enjoy.
