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Spanish Paella


3/4 cup olive oil
1 cup grated onion
1/2 lb boneless pork shoulder cut in 1-inch cubes
3 lb chicken cut into pieces
1 tsp garlic, finely chopped
2 cups tomatoes, peeled, seeded and chopped
2 bay leaves
4 sprigs fresh parsley
salt and fresh ground pepper to taste
1/2 tsp saffron powder
12 mussels, well scrubbed
1/2 lb small clams, scrubbed and soaked in cold water for 30 minutes to eliminate sand
3 cups raw Spanish or Italian rice
1/4 lb sweet green peppers, seeded and cut in strips
1/4 lb green beans, cut in 1-inch lengths or
9 oz frozen artichoke hearts, thawed
1 jar (7 oz) roasted red peppers drained, cut into strips
1/2 lb shrimp, shelled and deveined
1/2 lb cooked chorizo sausage, skinned and sliced thin
2 lemons, quartered

In a large casserole (or paella pan) heat 1/3 cup of the olive oil and cook 1/2 cup of grated onion in it for 2 minutes, stirring. Add the pork and chicken and saute, stirring for 5 minutes. Add the garlic, tomatoes, bay leaves, parsley, salt & pepper, and saffron. Cover and cook over moderate heat for about 25 minutes stirring occasionally. Meanwhile, steam the mussels and clams in 1 cup water until they open. Discard any that do not open. Reserve the mussels and clams and the cooking liquid and strain the liquid. Add the green peppers and green beans or artichokes to the casserole and cook 5 to 10 minutes longer. Meanwhile, heat the remaining olive oil in a large skillet and cook the remaining grated onion 1 minute. Add the rice and cook, stirring until all the grains are coated, 8 to 10 minutes. Add the mussel and clam liquid plus 7 cups of water to the casserole. Bring to a boil. Slowly pour the bubbling sauce over the rice. Then spread the remaining contents of the casserole evenly over the sizzling rice. Add the red peppers, shrimp, chorizo slices, mussels, and clams. Stir once. Cook uncovered, over brisk heat until the liquid is absorbed and the rice is tender (about 20 minutes). Rotate and shake the pan fro time to time to cook rice evenly. Allow the contents to rest 5 minutes covered before serving. Serve directly from the pan, family style with the lemon wedges.

Yield: 8 Servings

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