Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, paella with fullblood wagyu beef chorizo. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Paella with Fullblood Wagyu Beef Chorizo is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Paella with Fullblood Wagyu Beef Chorizo is something that I have loved my entire life.

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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 cook it.

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

Serve with warmed guajillo sauce, and a few lime wedges. Bring a medium-sized pot over medium-high heat. Toss to combine, and cook until rice is lightly toasted. Add the chicken stock, and bring to a boil.

Steps 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!

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. Add in the diced yellow onions, poblano pepper, and red bell pepper.

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