Seafood Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T olive oil
5 bacon slices, chopped
3 1/2 lb. whole chicken, cut into 8 pieces
2 C chopped onions (about 2 medium)
4 garlic cloves, minced
2 C long-grain white rice
1 (7 oz) jar roasted sliced pimientos with juice
1/2 tsp crushed saffron threads
2 C bottled clam juice
1 1/2 C chicken stock or canned low-salt chicken broth
1 lb large uncooked shrimp, peeled, deveined
1 lb cleaned squid, bodies cut into 1/2-inch rings
1 dozen clams, scrubbed
1 dozen mussels, scrubbed, debearded
1 C frozen green peas, thawed
Lemon wedges
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Directions: |
Directions:Preheat oven to 450°F.
Heat olive oil in heavy large pot over medium-high heat.
Add chopped bacon and cook until fat is rendered, about 6 minutes.
Using slotted spoon, transfer bacon to paper towels and drain.
Set aside.
Sprinkle chicken pieces with salt and pepper.
Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side.
Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saute until beginning to brown, scraping up any browned bits, about 10 minutes.
Stir in rice, roasted pimientos with juices and saffron.
Add clam juice and chicken stock to pot and bring mixture to simmer.
Remove from heat.
Pour rice mixture into 15"x10"x 2" glass baking dish.
Arrange chicken, shrimp, squid, clams and mussels in rice mixture.
Sprinkle with chopped bacon and peas.
Cover with foil.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open).
Remove foil from baking dish.
Let paella stand 10 minutes.
Serve with lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This is a great party recipe, as it can be made in advance and refrigerated (although it will then take a bit longer to cook.) This recipe has 'something for everyone' (meat, seafood, pasta...)
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