Easiest Way to Prepare Homemade Paella with Fullblood Wagyu Beef Chorizo

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, paella with fullblood wagyu beef chorizo. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Paella with Fullblood Wagyu Beef Chorizo is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Paella with Fullblood Wagyu Beef Chorizo is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have paella with fullblood wagyu beef chorizo using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Paella with Fullblood Wagyu Beef Chorizo:

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

Instructions to make Paella with Fullblood Wagyu Beef Chorizo:

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!

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