Mixed Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pint of olive oil
10 mussels (I used frozen, this is Iowa after all)
10 clams
2 oz boneless pork, diced
2 teaspoons minced garlic
6 oz onions, chopped fine
1 medium tomato, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin
strips
1 small yellow bell pepper, seeded and cut into thin
strips
32 oz skinless, boneless chicken breasts, cut into
chunks
Salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
24 oz lobster claws (I used the fake stuff)
24 oz rice
3 cups (48 fl. oz) chicken broth
1/4 teaspoon saffron
2 chorizo sausages, cooked and cut into chunks
10 uncooked shrimp, peeled and deveined
4 oz peas
4 tablespoon capers
Lemon wedges, to garnish
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Directions: |
Directions:Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
Discard any mussels and clams that have failed to open.
Serve the paella straight from the pan, garnished with lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:Serves: 6-8 |
Preparation
Time: |
Preparation
Time:Preparation time: 60-90 minutes |
Personal
Notes: |
Personal
Notes: One of the last evenings we were in Madrid Kathleen asked what we would like to eat for dinner. I told her that I couldn't imagine leaving Spain without having eaten Paella at least once. We found a local restaurant that advertised that Paella was their specialty. When we arrived we were obviously at a locals favorite type spot. No one spoke English but we pretty much knew what we wanted and how to order agua to drink and Paella for our entree. We though that a salad might be nice so we ordered one. When it came it was this HUGE platter of salad greens, olives, tomatoes, tuna, hard boiled eggs, and much, much more. They also brought loaves of the most incredible bread. Since we were famished we probably ate too much salad and bread. We were not aware that the Paella was prepared to order and it took a full 60 minutes to arrive at out table. The huge oval metal Paella pan was overflowing with seafood, rice, vegetables, chicken, sausages! It was a thing of beauty. I don't know how we did it but we ate and ate. It was incredible. The rice was crispy on top and the seasonings were divine! Thank you again Kathleen for a great trip and so many wonderful memories.
This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.
It's easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.
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