Saint Augustine is know for its rich Spanish history and influence. It is only fitting we add the Datil pepper twist to this very flavorful dish. There are many interpretations on this classic dish, this is our version. We use calaspara rice as its easier to find in grocery stores. The rice type is important as it needs to soak up all the flavor. The fresh clams add a nice salty sea taste and adding in the chorizo gives it another dimmension. The sauteed vegetables help bring it all together. This will feed5-6 people. About 20 min prep and 45min to 1 hour to cook. It is so worth the effort and so delicious!
2 tbsp extra virgin olive oil
4 tbsp butter
1 Vidalia Onion , diced
1 Bell pepper , diced
6 cloves Garlic minced
1.5 cups fresh Roma tomatoes very finely diced
1 Bay Leaf
Dat’l hook Ya blackened seasoning
1 pinch saffron threads
Salt and pepper
¼ cup white wine
4 boneless, skinless chicken thighs, cut into small pieces
2 cups calaspara rice
4.5 cups chicken broth
3/4 cup frozen peas
½ lb Jumbo Shrimp, about 12 – peeled, tail on
1/2 lb Mussels (about 10-12), cleaned properly (beards off)
18 middle neck clams
2 links fresh chorizo cut into thin slices
3 tbsp Datl Hook Ya sauce
Lemons , for garnish
1 green onion for garnish
1. Coat the chicken thighs and shrimp in Dat’l Hook Ya blackened seasoning
2. Bring a large deep Pan to high heat. 12 inch pan at least 3-4 inches deep
3. Add 2 tbsp of butter, Blacken the shrimp for 1 min each side. Remove the shrimp and set aside. Add 2 more tbsp of butter, the chorizo and chicken thigh. Cook 2 min each side. Should have a slight brown color. Remove and set aside. The meats will finish cooking later.
4. Reduce the pan heat to medium and add 2 tbsp olive oil, the onion, bell pepper and cook until onion is translucent, about 2 min. Add garlic cook 1 min. Deglaze the pan with white wine. Cook off wine until it is 2/3rds reduced. Next add the chopped tomato, Dat’l Hook Ya sauce, bay leaf, and saffron. Stir and cook for 10 minutes stirring frequently. Taste and add salt and pepper if needed.
5. Add back in the chorizo and chicken thigh and mix in.
6. Add the uncooked rice then pour the broth slowly all around the pan and stir to get the rice into an even layer.
7. Bring mixture to a boil. Reduce heat to medium low. Do not cover. Give the pan a gentle shake back and forth just once or twice during cooking. Try not to stir going forward.
8. Cook for 10 minutes (uncovered) then add the fresh clams (push them into the rice slightly), cook 8 more min then add the shrimp, mussels, and sprinkle the cooked peas on top and continue to cook (without stirring) for about 5 more minutes. Push the mussels and shrimp part way into the rice. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. If your rice is still not cooked, add ¼ cup more water or broth and continue cooking until rice is the proper texture. This step is very dependent on your stove top and the timing will vary. Use your best judgement. With electric stove stops, be careful not to be too high as you will burn the bottom. Worst case it takes longer to cook.
9. Garnish with fresh cut green onion and lemon slices. Enjoy!
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