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The 2 Types Of Meat Martha Stewart Uses In Her Paella
Paella often includes different combinations of seafood. Martha Stewart combines shellfish with chicken and pork for a hearty and flavorful rendition.
For crowd-pleasing paella, follow Stewart's lead in preparing the meats. First, she marinates and browns her poultry before integrating it with pork and, later, seafood.
The chef begins by marinating chicken thighs in paprika and olive oil. After 4 hours, she cooks that chicken with salt and pepper until it browns, then adds 1-inch squares of pork.
From there, Stewart adds veggies like peppers, onions, tomatoes, and seafood. Specifically, her recipe pairs it all with a combination of shrimp, calamari, mussels, and clams.