Home Care in Robbinsville NJ

The cold winter weather is finally over and spring is here. Now is the perfect time for you to bring some fun and memories into your home care routine by planning a gathering with friends and family members. Open up the windows and doors, welcome in the sunshine and fresh air, and spend some time reconnecting and enjoying each other’s company. Of course, no gathering would be complete without delicious food to share. This paella is hearty and satisfying, but also extremely nutritious. Packed with protein and vitamins, this single dish is a complete meal in of itself. The nature of how it is prepared and served also encourages conversation, sharing, and social connection, giving your loved one a vital emotional boost and making her feel more involved in the world around her.

What You Will Need

• 1 three pound frying chicken
• 1/2 of a cup of sweet peas
• 2 lobster tails
• 1 pound of jumbo shrimp
• 1 dozen littleneck clams
• A pinch of saffron threads
• 4 cups of short grain Spanish rice
• 6 cups of warm water
• 1 fifteen ounce can of whole tomatoes
• A bunch of flat leaf parsley leaves
• 4 garlic cloves
• 1 Spanish onion
• Kosher salt
• Fresh ground black pepper
• 1/4 of a cup of extra virgin olive oil
• Lemon wedges
• A large paella pan or a wide skillet
• 1 tablespoon of sweet paprika
• 2 teaspoons of dried oregano
• A sharp knife
• A cutting board
• A large bowl
• Tongs
• A small bowl

What to Do

• In the small bowl, combine the sweet paprika with the dried oregano along with salt and pepper
• Mix well
• Use the sharp knife to cut the chicken into ten pieces
• Toss the chicken into the large bowl with the spice mix
• Rub the spice mix into the chicken well
• Refrigerate for 1 hour to marinate
• Place the paella pan on medium high heat
• Add oil to the paella pan
• When hot, add the chorizo to the pan
• Saute until browned
• Remove from the pan and set aside
• Add the chicken to the pan with its skin side down
• Brown the chicken on all sides, using the tongs to turn
• Add pepper and salt to taste
• Remove from the pan when well browned
• Set aside
• Dice the Spanish onion and toss into the pan
• Crush the garlic and add it to the pan as well
• Chop the parsley and throw most of it into the pan, reserving some for garnishing
• Sautee on medium heat for two to three minutes
• Drain and hand crush the tomatoes
• Add the tomatoes to the sofrito
• Cook until the mixture begins to caramelize
• Fold in the rice
• Stir fry the mix, coating the grains
• Add the water to the stir fry
• Allow to simmer for ten minutes
• While simmering, move the pan so that the rice inside continues to cook evenly and will absorb the liquid
• Add the saffron, chicken and chorizo to the stir fry
• Scrub the clams and add them to the stirfry
• Peel and devein the shrimp and add them to the stir fry as well
• Cook until the shrimp is done, usually around eight minutes
• Give the entire paella a shake and allow to simmer for fifteen minutes or until the rice is al dente
• During the final minutes of the cook, add the lobster tails to the rice
• Allow the lobster tails to cook at least five minutes
• When the lobster is cooked and the rice is puffed up and very fluffy, turn the heat up to high for forty seconds
• When the rice has toasted into a socarrat, remove from the heat
• Allow to rest for up to five minutes, garnishing with lemon wedges, any additional parsley and peas
• Serve warm

If you or an aging loved one are considering hiring home care in Robbinsville, NJ or the surrounding areas, please call Independence Home Care today at 609-208-1111 for more information.