Maria Sanchez and her family have a true love for her Seafood Paella now that she's added RED SOSS to the recipe.
She says that although they love seafood, her recipe is also sensational as a vegetarian dish.
>> 1 cup olive oil
>> 3 heads of garlic, with cloves detached but not skinned
>> 6 red peppers or Ancho peppers, cored, seeded and sliced
>> 5 lbs. of chicken, preferably legs and thighs with bone in
>> 4 Spanish onions, chopped
>> 2 16-ounce cans diced tomatoes
>> 1 bottle RED SOSS
>> 6 cups chicken stock
>> 20 threads of saffron, crushed
>> 2 teaspoons Spanish smoked paprika
>> 4 cups short-grain rice
>> 2 16-ounce cans garbanzo beans
>> 1 lb. green beans, slender asparagus and baby artichoke hearts
>> 20 jumbo shrimp
>> 20 clams and/or mussels
>> 4 lemons, cut into wedges, for garnish
>> Heat the paella pan over medium-high heat, add olive oil and garlic and fry the peppers. Remove peppers and set aside.
>> Add chicken parts to the pan, turning to sear all sides. When chicken is golden, add the onions and saute until translucent.
>> Add the tomatoes, the RED SOSS and the stock and reduce the base for 30 minutes.
>> Crush the saffron with the smoked paprika and add it to the stock.
>> Thirty minutes later, stir in the rice and let it simmer for about 20 minutes.
Do not stir or cover the rice. As the rice cooks, add the vegetables and the garbanzo beans.
>> During the final 10 minutes, place the shrimp and shellfish into the rice mixture so that they will cook.
>> Once the liquid is absorbed by the rice, finish the dish off with a few squirts of lemon juice and leave lemon wedges in the paella pan or placed along the rim.
GET SOSSY, MARIA!