Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 c. chicken stock or broth
1 tsp. saffron threads or 1/4 t. powdered
1 or 2 bay leaves
1 doz. Littleneck clams; scrubbed & soaked to remove sand
2 lb. PEI mussels; beards removed, & soaked to remove sand
1 lb. med. shrimp, shelled & de-veined
1/2 lb. Chorizo sausage, cut in chunks (Ham may be substituted)
1 lb. chicken thighs; boned, skinned & cut into chunks
4 T. olive oil
3 med. onions, chopped
4 lg. garlic cloves, minced
2 lg. tomatoes, peeled & chopped or 1-14oz. can diced tomatoes
1 pimento or sweet red pepper, cut into strips
1 or 2 green peppers, chopped
1 c. frozen peas
1 c. long grain or arborio rice
2 tsp. salt
1/4 c. white wine
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Directions: |
Directions:Heat 1st three ingredients in saucepan to simmer; set aside to steep.
Place cleaned clams in a heavy saucepan with 1 c. water, cover tightly and steam until clams open. Set aside.
Put 2 T. oil in paella pan or large dutch oven and heat on stove top over medium-high heat. Add sausage or ham and brown. Remove to bowl. Add chicken to pan and brown. Remove to same bowl. Add shrimp and saute until just pink, about 2 minutes. Remove to separate bowl.
Add more oil to pan if needed. Add onions, green & red peppers and garlic & sauté until onions are opaque. Add tomatoes and sauté 5 min. Add rice and salt, stir to coat rice thoroughly. Stir in chicken broth, wine, & mussels. Cover with foil or lid and steam until mussels open. Remove & discard any unopened shells & remove mussels to bowl with clams. Add peas and reserved sausage & chicken and stir. Recover and bake 10 to 15 min. or until rice is tender. Carefully uncover; arrange shrimp, mussels & clams on top. If too dry add some wine, clam broth or chicken broth. Set pan, uncovered, in oven with heat turned off to stand for 10 min. or until everything is hot. |
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Number Of
Servings: |
Number Of
Servings:a bunch! |
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