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Paella Recipe

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This recipe for Paella, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim Taylor
Added: Saturday, July 11, 2009


Choose 2 or 3 from the following:
peeled raw shrimp
- 1 pound firm fish
- 1 pound bay scallops
12 fresh clams scrubbed
4 Florida lobster tail
olive oil 1 tsp saffron
1 tsp turmeric 3 tsp salt

1 large onion chopped

1 green bell pepper

1 red bell pepper

pound fresh green beans

8 cloves garlic

1 cup white wine

pound chicken breast cubed

pound chorizo cubed

2 cups short grain rice

2 cups seafood stock or chicken stock

Heat a 13 inch skillet or paella pan to medium high. Cover with thin layer of olive oil. Saute onion and garlic until it is transparent. Add chicken and chorizo and cook for 2 minutes. Add raw seafood along with green beans and peppers and cook for a couple of minutes more. Remove meats and vegetables to a separate plate or platter. Add a little more olive oil just to cover pan. Turn heat to high and add rice. Add stock, wine and spices. Stir to distribute rice and spices evenly. When the liquid boils briskly for a few moments, return meats and vegetables to pan but do not stir. Add the clams. Reduce heat to medium-low (but keep liquid simmering). Cover pan and cook for 15 minutes. Uncover and check liquid level but do not stir. If rice seems dry add a cup more of stock or water. Cover and turn to medium high heat and cook 5 more minutes or until liquid is nearly gone. Remove pan from heat and let rest for 5 minutes until all moisture is absorbed. Now stir and during final stirring scrape bottom of pan thoroughly with steel spatula. Now you are ready to eat.




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