Moorish Paella
- 4 bone-in skin on chicken thighs
- 4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage)
- 1/2 head of cauliflower cut into pieces
- 1 teaspoon caraway, ground
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 tablespoon harissa
- 2 cups Arborio (or other short grain) rice
- 8 ounces tomato sauce
- 3 cups chicken stock
- Salt to taste
- 1 small onion, diced
- 1 garlic clove, diced
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry wine (I used a rose)
- Produce
- Caraway, ground (1 teaspoon)
- Cauliflower (1/2 head)
- Cumin (1/2 teaspoon)
- Onion, small (1)
- Meat
- Chicken thighs, bone-in skin on (4)
- Canned Goods
- Chicken stock (3 cups)
- Condiments
- Harissa (1 tablespoon)
- Tomato sauce (8 ounces)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra virgin (2 tablespoons)
- Paprika, smoked (1 teaspoon)
- Paprika (1 teaspoon)
- Salt (1)
- Beer, Wine & Liquor
- Wine, dry (1/2 cup)
- Other
- 2 cups Arborio (or other short grain) rice
- 4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published October 21, 2010 (2 years ago).
24 people saved this recipe.
