King Kooker® Wok Paella

Try Paella in a Wok!  Use our King Kooker® Wok Packages and King Kooker® Woks to Cook New and Exciting Rice Dishes!

Ingredients:

• 4 cups of rice, uncooked
• 2 quarts of chicken broth
• 1 diced red bell pepper
• 1 diced jalapeno
• 1 diced tomato
• 6-8 cloves of garlic
• 1 pinch of saffron
• 2 finely diced onions
• 1 lb. of peeled raw shrimp
• 2 Lbs. of cubed uncooked chicken
• 1 Lb. of chorizo, sliced into 1/4″ slices
• 2 TSP of oregano
• 2 bay leaves
• 1/2 bunch flat leaf parsley, chopped
• Zest of 1 lemon
• 1 TBSP of King Kooker® Louisiana Sweet and Spicy Seasoning
• 1/2 cup frozen green peas
• 1/2 cup vegetable or peanut oil blend

Directions:

• Add 1/4 cup cooking oil to the wok.
• Light the cooker and set to a medium or low flame.
• Add chicken and sauté to brown it.  If chicken seems to brown too quickly, turn the cooker output down to lower the flame.
• Add the sliced chorizo to the pan with the chicken, and cook to brown it.
• Once both meats are browned off, remove them from the wok with a cooking utensil, leaving the liquid in the wok.
• Add the onions, jalapenos, and garlic to the wok.
• Cook the veggies to soften for a few minutes.  Then add the bell pepper to the mixture and sauté until it is softened.
• Add another 1/4 cup of cooking oil  to the wok, and then add the diced tomato.
• Stir ingredients in the wok together constantly to prevent sticking.  Lower the flame if necessary.
• Once all veggies are cooked, stir the parsley and oregano into to the mixture.
• Pour in the uncooked rice and stir thoroughly while simmering.
• Add the chicken and chorizo back into the mixture and stir.
• Add the chicken broth and King Kooker® Louisiana Sweet and Spicy Rub, and stir into the mixture.
• Stir in the saffron, shrimp tails, crawfish tails, and peas.  Simmer, stirring continuously.
• Add the lemon zest.  Continue to simmer and stir on a low heat until the liquid is almost absorbed into the rice mixture.
• Turn the cooker to the lowest heat possible.
• Carefully cover the wok with either a lid or aluminum foil, and allow the mixture to set for a few more minutes, until all of the water has been absorbed into the mixture.  This requires constant monitoring to prevent burning or scorching.
• Lift the lid and check the mixture occasionally to make sure it is not sticking to the wok  by scraping the mixture from the bottom of the wok with a utensil.
• When the mixture begins to stick together and develops a sort of a crust, turn off the cooker.
• Un-foil the Paella, and serve and enjoy!!! 😊

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