Chris's Paella Recipe - Dizzy Pig Craft Seasonings

Name: Chris's Paella Recipe - Dizzy Pig Craft Seasonings
Ingredients: 1 cup chicken thigh meat, cut into bite sized pieces; 2 Tbsp Dizzy Pig Peruvian-ish, divided (Shakin the Tree and IPA are also delicious); 30 threads of saffron, crumbled (a little less than 1/2 tsp); 6 cups chicken or seafood broth; 1 link chorizo sausage, cut into small pieces (optional); 3 Tbsp olive oil (or your preference); 1 good sized onion, finely chopped; 2 tomatoes, finely chopped; 1 can tomato puree, crushed; 4 cloves garlic, very finely chopped; 3/4 cup white wine; 1 3/4 cups Bomba Rice (or other short grained rice); 1 red bell pepper, cut into strips; 50 littleneck Clams or mussels; 15 shrimp, peeled and deveined

dizzypigbbq.com

Even though Paella is a Spanish dish, Chris thought the tangy and fruity flavors of Peruvian-ish would compliment this dish well.

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Cooking tools:

Paella pan
Grill
Saucepan
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Can opener
Spoon
Tongs
Plate
Kitchen timer

Ingredients

1 cup chicken thigh meat, cut into bite sized pieces
2 Tbsp Dizzy Pig Peruvian-ish, divided (Shakin the Tree and IPA are also delicious)
30 threads of saffron, crumbled (a little less than 1/2 tsp)
6 cups chicken or seafood broth
1 link chorizo sausage, cut into small pieces (optional)
3 Tbsp olive oil (or your preference)
1 good sized onion, finely chopped
2 tomatoes, finely chopped
1 can tomato puree, crushed
4 cloves garlic, very finely chopped
3/4 cup white wine
1 3/4 cups Bomba Rice (or other short grained rice)
1 red bell pepper, cut into strips
50 littleneck Clams or mussels
15 shrimp, peeled and deveined