Made some mussels+shirmp+chicken+chorizo Paella. I always forget to take picture but thought I'd share anyways this time. Used arborio rice instead of what I normally use, long grain white rice. Arborio was pretty interesting with the saffron and chorizo, absorbed quite a bit of the flavor but I think I prefer the long grain purely for the texture.
Was good though, made a bomb stock with the saffron, shrimp shells, chicken bones, and vegetables. Browned the chicken in the stock pot first, remove, saute vegetables and deglaze with white wine. Pick chicken from the bone and threw the bones back in the pot with shrimp shells and seasonings and fresh herbs. Just give the stock a good yellow color and season how you wish, won't tell you everything because if you copy a recipe exact it just isn't really cooking to me
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Then saute the chorizo and more vegetables (garlic, onion, bell pepper, carrot, celery) in large saute pan. Toss in the rice of your choice and toast it just a bit. Grab the stock which you have already strained and add 1/2 cup and a bay leaf then cover until you need to add more stock. Add a decent amount of lemon zest. Not the greatest with exact times and amounts, I cook by feeling. Keep doing this until it is almost done. Add the shrimp+mussels+chicken and mix well so everything cooks evenly, cover the pot and let it go for another 15 minutes or so. Garnish with lemon wedges, scallions, and chopped tomato. Rice took about 40 minutes, surprisingly fast. I started cooking the stock after I had lunch though, went for 3-4 hours.
Was delicious, I dub thee Risotto Paella. (Smelled so good my Jewish neighbor had a small plate :lol )
That cheese cake looks awesome.
