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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources