Paella
From chefelaine 15 years ago
- 20 minutes to make
- Serves 8
A delightful Spanish dish, easy to make, and delicious. Your family will love it!
Ingredients
- 1 chicken 2.5-3 lb shopping list
- as needed --- olive oil shopping list
- 4 oz chorizo sausage [see note] shopping list
- 1 lb lean pork cut into large dice shopping list
- 8 large shrimp, peeled and deveined shopping list
- 1 lb squid, cleaned shopping list
- 1 red bell pepper -- cut in large dice shopping list
- 1 green bell pepper -- cut in large dice shopping list
- 8 Small clams [have a few extra handy in case any are no good] shopping list
- 8 mussels shopping list
- 4 oz water shopping list
- as needed --- chicken stock shopping list
- 1/2 tsp saffron shopping list
- 6 oz onion, small dice shopping list
- 3 garlic cloves -- minced shopping list
- 1 lb tomatoes shopping list
- 1 tsp dried rosemary shopping list
- 1 lb short-grain rice, such as Italian arborio shopping list
- 1 tsp salt shopping list
- to taste --- pepper shopping list
- 2 oz Cooked green peas shopping list
- 8 lemon wedges shopping list
How to make it
- Cut each chicken into 8 pieces.
- In a large sauté pan, brown the chicken in olive oil.
- Remove and set aside.
- Using additional oil as needed, briefly sauté the sausage, pork, shrimp, squid, and peppers.
- Do each ingredient separately, then remove to separate containers.
- Combine the clams and mussels with the water in covered pot.
- Steam them just until they open
- *****. Any that do not open, toss them out. When they don't open, it means they were dead from the start, and could be contaminated.
- Remove the shellfish and set them aside.
- Strain the liquid, then add enough chicken stock to measure 2 qt
- Add the saffron to the stock mixture.
- In the skillet used for browning the meats, sauté the onion and garlic until soft.
- Use additional olive oil if necessary.
- Add the tomatoes and rosemary.
- Cook until most of the liquid has evaporated and the tomatoes form a rather dry paste.
- Add the rice and stir.
- Add the chicken, sausage, pork, squid, and peppers.
- Bring the stock mixture to a boil in a separate pot, then add to the rice and stir.
- Add salt and pepper to taste.
- Bring to a simmer, cover, and put in an oven heated to 350°F for 20 minutes.
- Remove the pan from the oven.
- Check the moisture level and add more stock, if necessary.
- It should be quite moist but not soupy.
- Sprinkle the peas over the rice.
- Then arrange the shrimp, clams, and mussels on top.
- Cover loosely and let stand 10 minutes to heat the shellfish.
- For each portion, allow 8 oz rice and vegetables, 1 shrimp, 1 clam, 1 mussel, 1 piece of chicken, and at least 1 piece each of pork, sausage, and squid.
- Garnish each portion with 1 lemon wedge.
- ===================================
- Notes:
- If chorizo sausage is not available, use pepperoni sausage or other hard, spicy sausage.
- You may cut the sausage into 1/2-ounce chunks before sautéing or cut them up just before serving.
The Rating
Reviewed by 65 people-
The Ultimate Paella, Great recipe with easy step by step..Worth the effort to make this wonderful, wonderful dish , great dish chef! Marky
marky90
in Dearborn loved it
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Paella! Yummy! MMmmmmmmmmmmmm :) Great post Elaine! *5*
gourmetana
in London loved it
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You make EVERYTHING sound easy, chefelaine! I thanks you for that and also send you a 5.
Lorraine
lacrenshaw
in Horsham loved it
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