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1 1/2 lb Italian Sausage
3 lg Cloves Garlic; minced
1 lg Yellow Onion; chopped
1 Red Bell Pepper; cut in 1/2" dice
1 Yellow Bell Pepper; cut in 1/2" dice
3 c Long-Grain Rice
1 Inch piece Ginger; peeled and minced
4 c Low-Salt Chicken Stock
1/2 c Dry White Wine
2 Cantonese Roast Ducks; crispy skin removed and slivered and meat cut into pieces
1 Orange; zest of
1 pn Saffron
3 Dozen Pieces of Seafood; such as prawns in shell, mussels or clams; thoroughly washed
5 md Tomatoes; peeled, seeded and diced
1 bn Parsley
1 bn Cilantro
1 bn Chives
Using a heavy Dutch oven or wok, saute sausage over medium-high heat until cooked through, 6-8 minutes. Reduce heat to medium. Add garlic, onion and bell peppers and saute until onion is soft, about 5 minutes. Add rice and ginger and mix all components together thoroughly. Saute until rice is translucent, about 3 minutes.
Add stock and wine, season with salt and pepper, and bring to a boil. Reduce heat to low, cover and simmer until almost all liquid is absorbed, about 25 minutes. Add duck meat and skin, orange zest and saffron, and stir gently into rice mixture with a fork. Add seafood and tomatoes, then cover and cook until remaining liquid is absorbed and prawns are pink and shellfish open, about 10 minutes. Meanwhile, finely chop parsley, cilantro and chives and mix them together. Sprinkle over the paella before serving.