La Espanola Meats House Paella

Recipe Ingredients

1/4 cup	59ml	Spanish extra-virgin olive oil
3/4 lb	340g / 11oz	Medium shrimp
1/4 lb	113g / 4oz	Cleaned calamari - cut in rings
1/4 lb	113g / 4oz	Cantimpalitos cocktail sausages - see * Note
1/4 lb	113g / 4oz	Bilbao sausage - see * Note
1/4 lb	113g / 4oz	Butifarrita sausage - see * Note
6 lbs	2724g / 96oz	Chicken drumsticks - (3/4 lb) (small)
1/4 lb	113g / 4oz	Pork loin - diced
1		Tomato - chopped
2		Green onions - diced
2		Garlic cloves - finely chopped
1 1/2 teaspoons	7.5ml	Pimenton - see * Note
1 1/2 teaspoons	7.5ml	Saffron
2 cups	320g / 11oz	Spanish paella rice - see * Note
4 cups	948ml	Water
1 tablespoon	15ml	Salt
12		Mussels - scrubbed, debearded
12		Clams - scrubbed
1 cup	160g / 5.6oz	Cut green beans in 1" pieces
		= (fresh or thawed frozen)
1/2 cup	118ml	Frozen green peas - thawed
1 cup	237ml	Sliced Spanish sweet red peppers - see * Note
		= (pimientos morrones)

Recipe Instructions

* Note: Look for the cantimpalitos, bilbao and butifarrita sausages at Spanish markets, where you'll also find pimenton (Spanish paprika), saffron, Spanish rice and canned Spanish red peppers.

Heat the oil in a paella pan or very large skillet over high heat until it starts smoking. Cook the shrimp and calamari until the shrimp turns slightly pink and the calamari turns slightly white on both sides, 2 minutes. Make sure you do not overcook the seafood. Remove the seafood and set aside.

Add the sausages, chicken and pork and cook over medium-high heat 8 to 10 minutes. Remove the meats and sausage from the pan and set aside.

Cook the tomato, green onions and garlic in the paella pan over medium heat until fragrant, about 3 minutes, then add the pimenton, saffron and rice and stir well. Add the water, salt and meats to the pan. Add the mussels and clams. As soon as the shells begin to open -- about 3 minutes for the mussels and 10 minutes for the clams -- remove them and put them in another pot, covered.

Cover and cook until the water is absorbed and the rice is al dente, 20 to 25 minutes. After 10 minutes of cooking, add the calamari, shrimp, clams, mussels, green beans, peas and peppers. Stir well. You may have to add a little water as the rice cooks.

This recipe yields 8 servings.

Each serving: 446 calories; 1,505 mg sodium; 175 mg cholesterol; 23 grams fat; 6 grams saturated fat; 24 grams carbohydrates; 34 grams protein; 1.8 grams fiber.

Source:
The Los Angeles Times, 01-16-2002

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