Paella

Paella

Ingredients/Components

• eggs - 4 item
• salt - 3 tsp
• oil - 1/4 c
• chicken broth - 3 c
• chopped onions - 2 item
• oregano - 1 tsp
• chopped tomatoes - 2 item
• rice - 3 c
• saffron - 1 item
• large fryer, cut up - 1 item
• diced green peppers - 2 item
• green peas - 1 c
• garlic to taste - 1 item
• flour about
• can artichoke hearts - 1 item
• chorizo - 1 lb
• lobster tails* - 4 item
• shrimp, cooked* - 8 oz
• oysters* - 4 oz
• clams in their shells - 8 item
• Garnish:1 can asparagus
• small pimiento - 1 item

How to make paella:

Garnish:1 can asparagus1 c. green peas1 small pimiento4 eggs1 tsp. salt2 2/3 c. flour (about) Beat the eggs. Add the salt and enough flour to make a very stiff dough. Knead on a floured board for 3 or 4 minutes, then roll out very thin in a sheet. Cover with a towel and let stand 20 minutes. Then roll up as you'd roll a jelly roll, cut into narrow strips, unroll them and lay out to dry. Noodles may be made a week ahead and stored in a container.

Cook the noodles tender in chicken broth. You can use the recipe for chicken stew, substituting noodles for the dumplings and omitting the thickening for the gravy.

Recipe categories: Scallops, Mussels, Shellfish.