Paella Valenciana Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 Cup Olive Oil, 1 Med Onion chopped
1 green pepper chopped, 3 cloves garlic minced
1/2 cup ripe tomatos, peeled and chopped
1 whl bay leaf, 1/2 pound 1" pork chunks
1/2 fryer, cut in 4, 1 lb. Lobster meat chunked
1/2 lb. shrimp, peeled and deveined
8 shucked oysters, 8 scallops, 8 mussels
4 clams (shells scrubbed), 4 stone crab claws
1 lb. red snapper chunked, 3 cups fish stock
a few threads of saffron, 1 tsp. salt
1 1/2 cups uncooked white rice
1/4 cup white wine, 1 can petite green peas
1 can asparagus, 1 jar pimentos
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Directions: |
Directions:Preheat 350º oven. Pour Olive oil into a large cooking pan (the best Paella pans are generally large tapered bowl-like pans, similar to a wok but larger) Add onions, peppers, fry until limp. Add tomatos, garlic, bay leaf and cook for 5 minutes. Add pork, chicken, and saute until tender, stir to prevent sticking. Add seafood, fish stock, saffron and salt to taste. When mixture comes to a boil, add the rice. Stir and bring to a second boil. Cover and bake in oven for about 20-25 minutes, being careful not to overcook the seafood. To serve, sprinkle with wine, garnish with peas, asparagus and pimento. |
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Number Of
Servings:4-6 |
Preparation
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Preparation
Time:1 hour |
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Personal
Notes: When Grandma Vigi Govin took Kim and I to Spain to meet the Jeronimos in Granada, we stayed in a little Mediterranean town called Almunueca. Here, the whole family was served the biggest Paella I have ever seen, covered with fresh "over the fire" roasted sardines and covered in colorful seafoods. I still remember that fantastic meal on the beach in Spain with Grandma Govin, Uncle Alex Jeronimo and sister Kim. This recipe is from the original Columbia Restaurant version from Old Ybor City. Buen Proveche!
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