Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, paella with fullblood wagyu beef chorizo. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Paella with Fullblood Wagyu Beef Chorizo is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Paella with Fullblood Wagyu Beef Chorizo is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook paella with fullblood wagyu beef chorizo using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Paella with Fullblood Wagyu Beef Chorizo:

1. Make ready 1 Package Double 8 Cattle Company Fullblood Wagyu Chorizo (cut into 1/4-inch coins)
2. Get 1/2 LB Prawns (peeled and deveined)
3. Prepare 1/2 LB Clams (cleaned)
4. Get 1/2 LB Calamari Tubes and Tentacles (slice the tubes if they are whole)
5. Take 4 Boneless Chicken Thighs (cut into pieces)
6. Prepare 1/4 CUP Grapeseed Oil
7. Get 1 Small Onion (small diced)
8. Prepare 5-6 Garlic Cloves (minced)
9. Get 1 Red or Yellow Peppers (diced)
10. Take 4-5 Tomatoes (diced and divided)
11. Make ready 2 CUPS Paella or Bomba Rice
12. Prepare 1 TSP Saffron Threads
13. Take 1 QT Fish or Chicken Stock
14. Prepare 1/2 CUP Frozen Peas
15. Make ready Kosher Salt & Freshly Ground Black Pepper (to taste)

Toss to combine, and cook until rice is lightly toasted. Add the chicken stock, and bring to a boil. Remove the pot from heat, and cover. Remove the seared chorizo links from the pan, and place them on a plate with the seared chicken.

Instructions to make Paella with Fullblood Wagyu Beef Chorizo:

1. PREPARING THE PAELLA - Preheat oven to 400°F.Boil the chicken (or fish) stock in a saucepan. Then, turn off the heat, and add the saffron.Heat the grapeseed oil in a paella pan. Season chicken with kosher salt and freshly ground black pepper, and sear the chicken in the hot grapeseed oil until brown.
2. Remove the chicken from the pan, and set aside. Add the Fullblood Wagyu Chorizo to the pan, and brown. Add the onions, minced garlic cloves, diced peppers, and half of the diced tomatoes. Stir constantly until moisture has evaporated. Add the rice, saffron, chicken, and chicken (or fish) stock. Bring everything back to a boil. Then, cover the pan with aluminum foil, and place the pan in oven. Cook for 20-25 minutes. Pull the paella pan from the oven, and check the rice for doneness.
3. FINAL STEPS - Arrange the prawns, clams, calamari, and mussels atop the rice in the paella pan.Return the paella pan (uncovered) to the oven, and continue to cook. Watch the dish while it’s cooking.Once the clams and mussels have opened and the prawns are pink, pull the paella pan out of oven.Sprinkle the peas and remaining portion of the diced tomatoes on top. Serve immediately, and enjoy!

Remove the pot from heat, and cover. Remove the seared chorizo links from the pan, and place them on a plate with the seared chicken. Add in the diced yellow onions, poblano pepper, and red bell pepper. The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu. This means they are made without any fillers or preservatives as well as having no MSG, no added nitrates and are gluten free.

So that’s going to wrap this up with this special food paella with fullblood wagyu beef chorizo recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!