Amy's Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
6 tablespoons olive oil
12 fresh Cajun or hot Italian sausages (about 4 1/2 pounds)
5 bacon slices, chopped
4 cups bottled clam juice
2 pound large uncooked shrimp, peeled, deveined
2 pound cleaned squid, bodies cut into 1/2-inch rings
2 dozen clams, scrubbed
2 dozen mussels, scrubbed, debearded
2 cup frozen green peas, thawed
Lemon wedges
4 very large onions, chopped (about 5 cups)
20 garlic cloves, chopped, plus 1 garlic clove, minced
24 ounces tomatoes, chopped (about 3 cups)
4 bay leaves
8 medium zucchini, halved crosswise, then quartered lengthwise (about 1 1/4 pounds)
Generous pinch plus 1/4 teaspoon saffron threads
5 cups Arborio rice or medium-grain white rice (about 17 1/2 ounces)
1 1/2 teaspoons salt
10 cups canned low-salt chicken broth
4 teaspoons paprika
Chopped fresh parsley
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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.
Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini. Transfer to another large bowl.
Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange 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:8-10 |
Preparation
Time: |
Preparation
Time:1 hr |
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