Paella

Paella

Ingredients/Components

• pkg - 1 oz
• long grain rice
• can stewed tomatoes - 1 oz
• dry white wine - 1/2 c
• olive oil - 2 Tbsp
• large onion, chopped - 1 item
• slices bacon, diced - 4 item
• medium shrimp, shelled and deveined - 1 lb
• saffron optional - 1/8 tsp
• cloves garlic, minced or mashed - 2 item
• chicken legs and thighs skinless, boned if possible - 2 lb
• mildly seasoned chorizos, crumbled - 3 medium
• can regular strength chicken broth - 1 oz
• each: minced parsley and white wine vinegar - 2 Tbsp
• each: oregano leaves, round coriander, paprika and salt - 1 tsp
• each cans smoked clams or smoked oysters, well drained - 2 3

How to make paella:

In a large kettle, brown chicken pieces well in the olive oil over medium-high heat. Remove chicken and set aside. Discard any fat in pan. Add chorizos and bacon to pan and cook, stirring until lightly browned. Add the onion and garlic and cook, stirring, until soft. Add the rice and saffron to pan and stir until rice is lightly browned (about 5 minutes). Add tomatoes, chicken broth, parsley, vinegar, wine, oregano, coriander, paprika and salt to the pan. Arrange chicken pieces on top. (Can be refrigerated for up to a day before cooking.) Cover and bring mixture to boiling over medium heat, stirring as necessary. Simmer until chicken and rice are tender, about 20 minutes. Add shrimp; cover and simmer 5 minutes or until shrimp are firm and pink. Remove from heat. With tongs, remove chicken pieces and set aside; keep warm. Stir peas and smoked clams or oysters into rice mixture. If desired, transfer to a wide, deep serving platter. Arrange chicken around rice and seafood mixture.

Baked Paella: Follow recipe, but with these changes: Transfer browned, uncooked rice mixture into a large casserole or roasting pan and top with browned chicken. Cover pan tightly, then bake in a 350° oven for 45 minutes (1 hour if previously refrigerated). Add the shrimp; replace cover and bake for 15 minutes more. Add the peas and clams or oysters and serve as directed. Serves 10.

Recipe categories: Scallops, Mussels, Shellfish.