PAELLA ON THE BEACH - recipe and action plan - edible Southeastern Massachusetts

Name: PAELLA ON THE BEACH - recipe and action plan - edible Southeastern Massachusetts
Ingredients: 2 tablespoons sweet pimenton (Spanish paprika), divided; 2 teaspoons dried oregano; sea salt; freshly ground pepper; 4-6 saffron threads (approx. 1/2 tsp); 1/2 cup dry white wine; 1/4 cup olive oil; 2 Spanish chorizo, thickly sliced (about 8 ounces); 6 chicken thighs; 4 cloves garlic, chopped; 1 onion, chopped; 1/4 cup chopped parsley; 1 pound dead-ripe tomatoes; 4 fresh red peppers, whole; 4 cups medium grain rice – Valencia, bomba, or calaspara (or Goya Medium Grain); 6 cups chicken stock; 16 shrimp, peeled and deveined; 2-3 dozen clams or mussels, scrubbed; 2-4 cups fresh shell beans, green beans, or snap peas; 1 lemon, cut in wedges

ediblesema.com

Experience a coastal twist with this beachside paella recipe, featuring saffron-infused white wine, chorizo, chicken, shrimp, and clams. Perfect for fire-cooked meals by the sea!

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