Paella Recipe
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 This recipe for Paella, by Brenda Neroni, is from A Fine Collection of Yum ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Brenda Neroni
Added: Friday, September 29, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 TBSP. of olive oil
salt and pepper to taste
3 lbs boneless chicken, cut into chunks
2 cups sliced chorizo, or smoked sausage
2 large yellow onions, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
3 cloves of minced garlic
1 cup of Arborio, Valencia, or Basmati rice
1/2 cup of dry white wine
1 pinch of saffron threads
2 TBSP of paprika
3 cups of chicken or vegetable stock
1 16 oz. can of diced tomatoes w/out liquid
1 bottle of clam broth
16 large shrimp, cleaned, shelled, and de-veined
16 little neck clams
16 mussels
1 large or 2 small lobster tail(s) split in shells
and cut in quarters
1 cup of fresh or frozen peas
1 cup of sliced Spanish olives (optional)
1 cup of artichokes (optional)
1 cup of diced roasted pepper or pimento
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Directions: |
Directions:Heat olive oil in paella pan. Generously season chicken pieces with salt, pepper, and paprika. Brown the chicken on all sides in and then remove from pan. Then sauté the chorizo or other smoked spicy sausage. Remove from pan.
Sauté onion, garlic, and diced peppers until onions are translucent. Do not burn. Add rice, constantly stir and sauté the rice until it is light golden brown. Be careful not to over brown the rice. Then add 1 cup of the stock and saffron. Simmer until rice absorbs all the stock, stirring constantly. Add the chicken back to the pan and add wine, and remaining stock, 1/4 of a cup at a time. Stir until rice absorbs the liquids. Then add tomatoes and clam broth. Add additional stock or wine if necessary. Enough to rise 1/4 inch over rice.
Add the chicken, shrimp, clams in shells, mussels, in shells and lobsters, quartered in shells, and push down into rice. Bake in oven for 8 to 10 minutes. Then add peas, artichokes, peppers, and olives which have been thinly sliced. Cover with foil loosely and bake an additional 5 minutes. Remove from oven and let sit for 5 minutes. Serve with Mexican beer or dry white wine. Yummy! Add more stock if dry or if you prefer it soupier! Do not overcook rice. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: An immigrant family made this for me on a open brick fire Nevada and it was fabulous. You can modify and get creative with the ingredients. If you can't afford saffron, then use a few drops of yellow and red food coloring to give the rice the amber color. This is a great meal year round and you can cheapen it up by omitting some of the more expensive shellfish and using other types of seafood. Serves 8 to 10.
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