Easiest Way to Prepare Perfect Paella with Fullblood Wagyu Beef Chorizo

Delicious, fresh and tasty.

Paella with Fullblood Wagyu Beef Chorizo.

Paella with Fullblood Wagyu Beef Chorizo You can cook Paella with Fullblood Wagyu Beef Chorizo using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients of Paella with Fullblood Wagyu Beef Chorizo

  1. You need 1 Package of Double 8 Cattle Company Fullblood Wagyu Chorizo (cut into 1/4-inch coins).
  2. Prepare 1/2 LB of Prawns (peeled and deveined).
  3. Prepare 1/2 LB of Clams (cleaned).
  4. You need 1/2 LB of Calamari Tubes and Tentacles (slice the tubes if they are whole).
  5. Prepare 4 of Boneless Chicken Thighs (cut into pieces).
  6. It's 1/4 CUP of Grapeseed Oil.
  7. Prepare 1 of Small Onion (small diced).
  8. You need 5-6 of Garlic Cloves (minced).
  9. It's 1 of Red or Yellow Peppers (diced).
  10. It's 4-5 of Tomatoes (diced and divided).
  11. You need 2 CUPS of Paella or Bomba Rice.
  12. Prepare 1 TSP of Saffron Threads.
  13. Prepare 1 QT of Fish or Chicken Stock.
  14. You need 1/2 CUP of Frozen Peas.
  15. It's of Kosher Salt & Freshly Ground Black Pepper (to taste).

Paella with Fullblood Wagyu Beef Chorizo step by step

  1. PREPARING THE PAELLA Preheat oven to 400°F.Boil the chicken (or fish) stock in a saucepan. Then, turn off the heat, and add the saffron.Heat the grapeseed oil in a paella pan. Season chicken with kosher salt and freshly ground black pepper, and sear the chicken in the hot grapeseed oil until brown..
  2. Remove the chicken from the pan, and set aside. Add the Fullblood Wagyu Chorizo to the pan, and brown. Add the onions, minced garlic cloves, diced peppers, and half of the diced tomatoes. Stir constantly until moisture has evaporated. Add the rice, saffron, chicken, and chicken (or fish) stock. Bring everything back to a boil. Then, cover the pan with aluminum foil, and place the pan in oven. Cook for 20-25 minutes. Pull the paella pan from the oven, and check the rice for doneness..
  3. FINAL STEPS Arrange the prawns, clams, calamari, and mussels atop the rice in the paella pan.Return the paella pan (uncovered) to the oven, and continue to cook. Watch the dish while it’s cooking.Once the clams and mussels have opened and the prawns are pink, pull the paella pan out of oven.Sprinkle the peas and remaining portion of the diced tomatoes on top. Serve immediately, and enjoy!.