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IPAella – A Dizzy Pig Paella Recipe

By Indigo Farms Seafood

This new and flavorful take on Paella comes from our friends at Indigo Farms Seafood! Not only does it taste wonderful, its presentation is stunning as well!

Ingredients

Print Recipe

2 links chorizo
1 lb shrimp, cleaned
1 lb boneless/skinless chicken thighs
1 lb mussels
2 cups medium grain rice
1 cup frozen peas
3 scallions
1 Tbsp tomato paste
A small yellow pepper, chopped
A small orange pepper, chopped
3 cloves garlic, minced
One large onion, chopped
Chicken stock, about 2 cups
1/2 cup white wine (check labels if you’re concerned about gluten)
Small pinch of saffron threads
Olive oil
2 Tablespoons Dizzy Pig’s IPA hop-infused seasoning

Directions

Heat the egg up to 325°F
Coat chicken with IPA seasoning and grill, pull around 150°F internal. Chop chicken and wrap in foil
Add a little olive oil to your paella pan and brown the sausage
Add garlic and chopped onion, cook a couple of minutes until fragrant
Add rice, toast one minute
Add tomato paste, saffron, wine, and simmer a couple of minutes
Add chicken stock and one tablespoon IPA rub. Stir and cook 10 minutes
Add chicken and cook for 15 minutes
Do not stir, but you may need to add more stock
Coat shrimp with IPA seasoning, and lay on top
Add peppers
Cook for 7 minutes, then add mussels
When mussels open, top with peas and scallions
Enjoy!