Paella Espania

Recipe Ingredients

1		Frying chicken - cut in 12 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Dried oregano
1/4 cup	59ml	Olive oil
2		Spanish chorizo sausages
2		Garlic cloves - crushed
1/2		Spanish onion - diced
2		Ripe tomatoes - peeled, seeded,
		And finely chopped
1		Sweet paprika
2 cups	320g / 11oz	Spanish rice
		= (short to medium grain, like Valencia)
2 teaspoons	10ml	Saffron threads
6 cups	1422ml	Warm stock or water
2		Lobster tails - split
1 lb	454g / 16oz	Calamari (squid) - cleaned, and
		Cut in rings
1 lb	454g / 16oz	Jumbo shrimp
1		Mussels - cleaned
1/2 cup	118ml	Sweet peas - frozen and thawed
		Lemon wedges
		Pimentos - cut in strips

Recipe Instructions

Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.

Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.

Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.

Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)

Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.

This recipe yields 8 to 12 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B21) - from the TV FOOD NETWORK

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