Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Add your enchilada sauce ingredients to a small pan and simmer. This is a simple way to spice up your store bought enchilada sauce.
Step 2
Preheat oven to 350
Saute your onions in a little bit of olive oil. When they start to get soft add ground meat. Brown. Add green chiles and taco seasoning. Set aside in a bowl when the meat is cooked.
Step 3
Using the same pan as your meat, saute your vegetables. Add extra taco seasoning to your vegetables to taste.
Step 4
Grab a pie dish and layer enchilada sauce, corn tortillas, a layer of ground beef, tortillas again, vegetables, olives, green onions, cheese. Add another layer of tortillas and ground beef if you have room. Top with Cheddar.
Step 5
Bake at 350 for 35 minutes
Step 6
Serve hot topped with salsa and sour cream.
Swap the chicken stock for vegetable stock and skip the ground meat layer all together for a vegetarian version.
Ingredients
Original recipe makes 8 servings
PREP
25 mins
COOK
55 mins
READY IN
1 hr25 mins
Directions
Bring stock to a simmer in a stockpot over medium-low heat. Stir crushed saffron into the simmering stock.
Heat olive oil in a paella pan over medium heat. Fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. Add onion and garlic; cook and stir until the onion is translucent, 5 to 7 minutes more. Arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.
Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.
Pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.
Reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.
Place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.
Nestle prawns into the rice; add bell pepper and peas. Continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. Remove from heat and cool 5 to 10 minutes. Season with salt and pepper, sprinkle parsley over the paella, and garnish with lemon wedges. Serve with baguette slices.
For this recipe, a special 4-person paella pan was used to create the authentic flavors of paella found in Spain. If you're not able to find a paella pan at your local specialty kitchen supply shop, you can also use a large flat-bottomed pan for this recipe, but it does need to have a flat bottom and able to be heated evenly to cook the rice.
You can use other vegetables, like green beans, Spanish beans, and artichoke hearts along with the peas in this recipe or leave them out. We prefer just the peas in our paella. You can also use all mussels or all clams, based on your preference.