Paella

Recipe Ingredients

2 lbs	908g / 32oz	Chicken - cut up
1/2 cup	118ml	Olive oil
1/2 lb	227g / 8oz	Chorizo - Spanish or Mexican
2		Onions - peeled, sliced
3		Garlic cloves - crushed
1/4 lb	113g / 4oz	Smoked ham - cut julienne
2		Tomatoes, red ripe - diced
2 cups	320g / 11oz	Long-grain rice - converted
3 cups	711ml	Chicken stock - fresh or canned
1		Saffron or turmeric - optional
1 tablespoon	15ml	Paprika
1/4 teaspoon	1.3ml	Red-pepper flakes - crushed
1/4 teaspoon	1.3ml	Thyme - whole
10 oz	284g	Frozen peas - (1 pkg) - thawed
2		Red bell peppers, sweet - cut into rings
10 oz	284g	Frozen artichoke hearts - (1 pkg) - thawed
1 lb	454g / 16oz	Squid - cleaned, and
		Cut into circles
1/2 lb	227g / 8oz	Large shrimp - peeled, deveined
1 1/2 lbs	681g / 24oz	Clams in the shell - rinsed
1 cup	237ml	Dry white wine
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

Heat a large paella pan or a large frying pan. If you do not have a paella pan, plan to do the sauteing in a regular frying pan and then place the ingredients in a large but shallow Dutch oven.

Add 1/4 cup of the oil and brown the chicken pieces. Remove them from the pan.

Add the chorizo, without the casing, the onions, garlic and ham. Saute until the onions are clear and then add the tomatoes. Saute for 5 minutes more and remove all from the pan.

Add remaining oil to the pan and add the rice, stirring over the heat until the rice begins to brown lightly.

In the meantime, prepare and heat the stock. Add the paprika, crushed red-pepper flakes, thyme, salt and pepper to taste, to the stock. Bring to a boil.

Pour the rice into the paella pan or Dutch oven. Pour on the peas and top with the red bell pepper slices and the thawed artichokes.

Add the sausage mixture along with the chicken. Top with the squid and shrimp. Push the seafood down into the rice a bit, then pour on the boiling stock. It must be boiling.

Cook, uncovered for about 10 minutes, or until the rice begins to absorb the liquid. You must be careful that this does not burn. Turn the pan often on the burner so that everything cooks evenly.

Now add the clams, sticking them into the rice, hinge side down. Pour the wine over the whole works and continue cooking until the clams are open and the rice is light and tender.

Serve your guests from the buffet, allowing them to choose their own dinner from the paella.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 08-28-1991 issue - The Springfield Union-News

Rating

Average rating:

9.9 (9 votes)

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