Thanksgiving Paella Recipe by Chef Josh Kitchens

Turkey Day is upon us! One would think Turkey, Stuffing, maybe even a family traditional Cranberry Sauce would be the highlight of Thanksgiving Day. But here at JP Charlotte, we create a locally inspired Paella. We source our Clams, White Shrimp, Chorizo Sausage and Baby Peppers from local farms surrounding the Charlotte area.

The relationship we have with local farmers is impeccable! The product they present us on a routine basis allows us to create amazing dishes such as the HUGE Paella highlighted during our Thanksgiving Brunch.

Want to serve JP Charlotte’s Paella at your family event? Chef Kitchens has broken down how to make this hearty and delicious Thanksgiving Day meal.

Herb Blend:

  • 1 cup Parsley – Chopped
  • 1/4 cup Lemon Juice
  • 1 tablespoon Olive Oil
  • 2 Garlic Cloves

Combine ingredients and set aside. 

Paella:

  • 1 cup Water
  • 1 Tablespoon Saffron Threads
  • 1/2 Gallon Chicken Stock
  • 8 Jumbo NC White Shrimp – Peeled & Devein
  • 1 Tablespoon Olive Oil
  • 4 Joyce Farms Boneless Chicken Thighs
  • 2 Chorizo
  • 4 oz Prosciutto – Sliced
  • 2 Cup Onion, Vidalia
  • 1 Cup Sweet Baby Peppers
  • 1 Cup Diced Canned Tomato
  • 1 Tablespoon Sweet Paprika
  • 3 Garlic Cloves Minced
  • 1 Cup Garden Fresh Peas
  • 8 Mussels
  • 1/4 cup Lemon Juice

Combine water, chicken stock, and saffron in a large pot and bring to a simmer. Add olive oil and sear chicken on both sides. Remove chicken and add prosciutto and sausage. Saute for two minutes and remove from pan. Add shrimp and saute for two minutes, remove from pan. Add tomatoes, paprika, onions, garlic & peppers. Saute 10 minutes. Add Arborio Rice and Saute for 1 minute until crisp. Stir in herb blend and chicken stock mixture. Add prosciutto, chorizo, peas, chicken and bring to a boil for 10 minutes. Lastly add shrimp and mussels and cook for 5 minutes or until mussels are open. Season with salt and pepper to taste.

Happy Eating!

 

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