A good paella is certainly a special dish. Zinc Wine Bar & Bistro has a colorful melting pot like no other you’ve ever seen anywhere! It all comes together in about 25 minutes. To watch a video of this dish being prepared, click here!
Method:
In an industrial-size paella pan, sear chicken. Once that’s done, it’s time to begin on the risotto. Add olive oil to a heated pan, stir in the rest of the ingredients and let cook, covered.
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Ingredients
- 1½ gal chicken stock
- ¼ cup salt, plus more for chicken
- 1 10# can diced tomatoes, undrained
- 6 ea Poblano chiles, roasted (cleaned and diced)
- 30 ea chicken thighs with ancho chile powder
- ½ cup olive oil
- 2 lbs white onions, chopped into ½” pieces
- 2 lbs Soppressata sausage
- 2 lbs jalapeño sausage
- 2 heads garlic, peeled and finely chopped
- 4 lbs Arribo rice
- 4 lbs shrimp, peeled with tail
- 3 lbs mussels
- 3 lbs clams
- 1 lb soy beans
- 1 cup flat leaf parsley, chopped
- 4 pinch saffron