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Cava Paella Valenciana




Source of Recipe


Cava, Montecito, CA


List of Ingredients




4 chicken boneless breasts cut in pieces

Chef Onofre Zuniga of Cava

1 large Spanish chorizo sausage, sliced
4 Tbs. olive oil
1/3 cup garlic, thinly sliced
1 Spanish onion, thinly sliced
1 red pepper, diced
1 green pepper, diced
1 cup tomatoes, chopped
A large pinch of saffron threads
1 1/2 cups Arborio rice
1 bay leaf
1 cup dry white wine
3 - 3 1/2 cups chicken stock
10 clams, scrubbed
10 mussels, scrubbed and debearded
1 lb. fresh shrimp
1 lb. white fish fillets
1 cup fresh or frozen green peas
Salt and freshly ground pepper to taste
1 cup parsley, chopped for garnish
10 sprigs fresh cilantro, for garnish


Recipe



Sauté in a large skillet olive oil, chicken and chorizo until well browned. Add garlic, onion, red and green peppers, saffron and bay leaf stirring well for three minutes. Remove chicken and set aside.
Add the rice, tomatoes, wine and one cup chicken stock until liquid has been absorbed by rice. Add remaining stock stirring well and bring to boil. Reduce heat, add the chicken, mussels, shrimp, clams and fish and simmer for approximately 30 minutes.
Add the peas and cook until heated through, about one to two minutes. Garnish with parsley and cilantro sprigs and serve immediately.