Rambler's Tail Gate Paella
by NorthCountry Rambler
This recipe was developed over many years of football outings in the West Point parking lot. Go Army! Most of the advance work can be done at home. Get to the game, fire up a small grill and go!
- 1 lb Chorizo sausage, cut into bite size chunks
- 1 lb. skinless chicken thighs cut into bite size chunks
- 1 Lb fresh pork shoulder or loin cut into bite size chunks
- 1 large onion diced
- 6 garlic cloves minced
- 3 cups chopped tomatoes
- 3 cups short grain rice
- 6 cups chicken stock
- 1 lb peeled medium shrimp
- 1 cup peas
- 1/2 cup sliced roasted peppers
- Olive oil, salt, pepper, two pinches of saffron
1Prep all of the meats in advance and place in zip lock bags. Chop the onion and garlic, peppers and place in zip lock bags.
2At the stadium, light the grill or portable stove and in a large (14") saute pan, brown the chorizo in 2 tablespoons olive oil. This spiced oil will season the rest of the ingredients.
3Now season the chicken and pork with salt and pepper and saute in the same oil until almost done. Add onion and garlic and saute until translucent. Add the chopped tomatoes and stir to blend ingredients.
4Add rice, chicken stock, saffron, stir to blend, and bring to a boil.
5After ten minutes scatter shrimp and peas around the top of the paella
6Simmer for 15 minutes more until until rice is fluffy. Scatter roasted peppers around top of paella and serve.
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