Teton Waters Ranch

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Campfire Paella

Ingredients:

  • 2-3 links of Teton Waters Ranch Cheddar & Mild Jalapeno Beef & Pork Bratwurst
  • 1 C chopped fresh parsley
  • ¼ C fresh lemon juice
  • 1 tbsp olive oil
  • 2 large garlic cloves, minced
  • 1 C water
  • 1 tsp saffron threads
  • 3 (16oz) cans fat-free, less-sodium chicken broth
  • 8 un-peeled jumbo shrimp (about ½ lb)
  • 1 tbsp olive oil
  • 4 skinned, boned chicken thighs, cut in half
  • 2 cups finely chopped onion
  • 1 C finely chopped red bell pepper
  • 1 C canned diced tomatoes, undrained
  • 1 tsp sweet paprika
  • 3 large garlic cloves, minced
  • 3 C uncooked Arborio rice
  • 1 C green peas
  • 8 mussels, scrubbed and de-bearded
  • ¼ C fresh lemon juice
  • Lemon wedges

 

Preparation:

  1. To create the herb blend, combine the first 4 ingredients, after the sausage, and set aside.
  2. Combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  3. Peel and devein shrimp, leaving tails intact; set aside.
  4. Heat 1 tablespoon of oil in a large paella pan or large skillet over medium-high heat.
  5. Add chicken; sauté 2 minutes on each side. Remove from pan. Add sausage; sauté 2 minutes.
  6. Remove from pan.
  7. Add shrimp, and sauté 2 minutes. Remove from pan.
  8. Reduce heat to medium-low.
  9. Add onion and bell pepper; sauté 15 minutes, stirring occasionally.
  10. Add tomatoes, paprika, and 3 garlic cloves cook 5 minutes.
  11. Add rice; cook 1 minute, stirring constantly.
  12. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas.
  13. Bring to a low boil; cook 10 minutes, stirring frequently.
  14. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells.
  15. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done.
  16. Sprinkle with ¼ C lemon juice.
  17. Remove from heat. Cover and let stand 10 minutes. Serve with lemon wedges if desired.
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