MONTHLY RECIPES

PAEALLA IN A PUMPKIN

INGREDIENTS
6 Chicken Thighs (with skin on)
2 Medium Chicken Breasts
¼ Cup extra-virgin olive oil
3 Tbsp Butter
2 Andouille Sausages (thickly sliced)
1 Spanish Onion (diced)
4 Garlic Cloves (crushed)
4 Red Bell Peppers (diced)
1 Celery Stalk (diced)
Bunch Flat-Leaf Parsley Leaves (chopped, reserve some for garnish)
2 Cups Clam Juice
1 (15 oz) Can Whole Tomatoes (drained and hand crushed)
1 Dozen Mussels  (clams optional)
1 lb Jumbo Shrimp (peeled and de-veined)
¼ Cup White Wine
Lemon Wedges  (for serving)

4 Cups Short Grain White Rice
3 Cups Water (warm)
3 Cups Clam Juice
Generous pinches of Saffron Threads

Chicken Marinade (Rub)
1 Tbsp Sweet Paprika
½ Tsp Fresh Oregano
1 Tsp Fresh Parsley (finely minced)
Kosher Salt and Freshly Ground Pepper (to taste)

SERVING VESSELS
6 small Pumpkins (7-8” diameter)

DIRECTIONS:

1. Hallow out six pumpkins and set aside.
2. Rub herb marinade (sweet paprika, fresh oregano, fresh parsley, salt, and pepper) on chicken and roast at 400 degrees for 20 minutes or until done. Let cool and shred or chop chicken.
3. Cook saffron rice separately on stove. Boil water and clam juice, add rice and cook until al dente. Then add saffron until the rice is yellow.
4. In large pan heat olive oil; make a sofrito by sautéing the onions, garlic, red pepper, celery, and garlic. Cook for 2-3 minutes on medium heat. Add andouille sausage, chicken, shrimp, & mussels.
5. Cook for 4 minutes and deglaze pan with ¼ Cup white wine and 2 Cups clam juice.
6. Add saffron rice, cover, and let simmer 15 minutes.
7. Add fresh herbs, butter, salt and pepper to taste.
8. Dish into six small HOLLOWED-OUT PUMPKINS (6-7”) and serve with lemon wedges.