GDC: FireFly American Bistro Paella (recipe)

FireFly American Bistro's Paella. (WSYX/WTTE)

Firefly American Bistro shared their recipe for FireFly Paella!


FireFly Paella:

10 shrimp

1 1/2 olive oil

1 1/2 tsp saffron

36 oz chicken stock

5 portions of chicken legs

3 oz lg diced yellow onion

3 oz lg diced red peppers

3 oz lg diced green pepper

1 1/2 oz minced garlic

3 oz Spanish chorizo (small dice)

3/4 lb aborio rice

3 oz peeled, seeded large diced tomatoes

10 clams (cleaned)

1 lb mussels (cleaned)

3 oz cooked peas

Salt and pepper to taste

1 oz thin sliced green onion for garnish

( optional)

Instructions: simmer chicken stock with saffron for 30 mins. Strain saffron. Reserve hot. Season chicken with salt and pepper and brown all sides. Remove from pan. Sautee onions and peppers for 2 mins. Add minced garlic and sautee for 1 minute. Add chorizo and rice to sautee pan. Stir until all ingredients combined. Add tomatoes, chicken stick, chicken legs, clams. Cover and cook low-medium for 5 minutes. Add mussels and shrimp. Let steam for 5 minutes. (Add more stock as needed). Garnish with thinly sliced green onions. Serve hot.

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