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Paella

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Ingredients/Components

paprika - 1 Tbsp
dry white wine - 1 c
salt and pepper to taste - 1 item
olive oil - 1/2 c
Italian sausage - 1/2 lb
garlic cloves, crushed - 3 item
crushed red pepper flakes - 1/4 tsp
ripe tomatoes, diced - 2 item
, cut up - 1 fryer
large shrimp, peeled and deveined - 1/2 lb
chicken broth or bouillon - 3 c
thyme whole - 1/4 tsp
yellow onions, peeled and sliced - 2 item
long grain converted rice - 2 c
pinch of saffron or turmeric - 1 item
box frozen peas, defrosted - 1 oz
red sweet bell peppers, cut into rings - 2 item
box frozen artichoke hearts, defrosted - 1 oz
squid, cleaned and cut into circles - 1 lb
clams in the shell, rinsed
smoked ham, cut julienne - 1/4 lb

How to make paella:

Heat a large paella pan or frying pan. Add 1/4 cup oil and brown the chicken pieces. Remove them from the pan. Add the sausage, without the casings, the onions, garlic and ham. Saute until the onions are clear, then add the tomatoes. Saute for 5 minutes more and remove all from pan. Add remaining oil to pan and add the rice, stirring over the heat until the rice begins to brown lightly.

In the meantime, heat the broth. Add the saffron or turmeric, paprika, crushed red pepper flakes, thyme, salt and black pepper to broth. Bring to a boil. Pour the rice into the paella pan. Pour on the peas and top with the red bell pepper slices and the defrosted artichoke hearts. Add the sausage mixture along with the chicken. Top with squid and shrimp. Push the seafood down into the rice a bit and then pour on the boiling stock. Cook, uncovered, for about 10 minutes or until rice begins to absorb the liquid. You must be careful that this does not burn. Turn the pan often on the burner so that everything cooks evenly. Now add the clams, sticking them into the rice, hinge side down. Pour the wine over the whole works. Continue cooking until the clams are open and the rice is light and tender.

Recipe categories: Scallops, Mussels, Shellfish.

Rating:

2.2

Average rating: 2.2, total votes: 5

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