Paella

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4-5

Combining seafood, chicken and chorizo gives this dish a variation of flavors in every bite. 

Ingredients

2 cups olive oil
1 whole chicken, cut into pieces
2 pieces chorizo, sliced
½ tsp. sweet paprika
1 cup green peas
½ tomato, chopped
5 ½ cups water
1 ¼ cups clam juice
2 cups shrimp, cleaned, fresh or frozen
1 lb. mussels
1 lb. clams (little necks, steamers, cherry stones)
2 ½ cups short-grain rice
Salt and freshly ground pepper
1 pinch saffron for coloring

Steps

  1. Fry chicken and chorizo in oil at medium heat until golden brown, adding more oil, as necessary. Add paprika halfway through to add color to meat.
  2. Push meat to edges of pan and add peas and tomatoes in center, mixing well. Add half water, making sure to cover pan until it is half full. Simmer for approximately 30 minutes, until most of water has evaporated. Add shrimp, mussels and clams, and cook for 5 or 10 minutes.
  3. Add rice, distributing evenly over pan, and fry for a few minutes, moving it around in pan. Add rest of water and clam juice, and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for color. At this point, you should not stir paella.

Recipe by Memorial Sloan-Kettering Cancer Center, New York.
 

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources