Subj : 3/27 Spanish Paella Day 3
To   : All
From : Dave Drum
Date : Tue Mar 26 2024 05:18 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Paella Del Carmen
Categories: Poultry, Pork, Seafood, Rice, Vegetables
     Yield: 4 servings

     2 tb Olive oil
     2    Bone-in chicken thighs; in
          - quarters
     1    Semi-cured chorizo sausage;
          - into quarters
     6    Shrimp/spot prawns; heads
          - on
     1 sm Onion; fine minced
   1/4    Red bell pepper; seeded,
          - fine chopped
   1/4    Yellow or green bell pepper;
          - seeded, fine chopped
     1 cl Garlic; minced
   1/2 sm Zucchini; fine chopped
   1/4 c  Halved snow peas
     1 ts Paprika
          Salt
       pn Saffron
     1 c  Bomba rice
     3 c  Chicken stock; divided
   1/2 c  Snap peas
     1 c  Mussels; cleaned
     1 c  Clams; cleaned
     6    Basil leaves; garnish
     1    Lemon; in wedges, garnish

 Heat olive oil in a large paella pan or frying pan on
 medium. Add chicken and cook for 20 minutes, until well
 browned. Transfer to a plate. Add chorizo and cook for 2
 minutes. Transfer to a separate plate. Add shrimp and cook
 for 2 to 3 minutes, until shells are opaque. Transfer to
 the plate of chorizo and set aside.

 In the same pan, add onions and cook on medium-low heat
 for 10 minutes, or until translucent. Add peppers, stir,
 and cook for another 10 minutes. Add garlic, zucchini, and
 snow peas and cook for another 10 minutes. Add paprika,
 salt, and saffron, and then stir in rice.

 Return chicken thighs to the pan, add 1 cup stock (enough
 to cover), and bring to a boil on medium-high heat.
 Gradually add remainder of stock, 1/2 cup at a time, and
 simmer for 10 minutes. Add snap peas, mussels, and clams,
 cooking for 5 minutes, or until clam and mussel shells
 have opened. Leave the pan of rice undisturbed (to release
 the gluten in the rice, which gives the paella a nice
 starchy finish). Discard any clams or mussels that have
 not opened.

 Return chorizo and shrimp to the pan and cook for another
 5 minutes. You want to build a light crust, known as
 socorat, at the bottom of the pan, which is the prized
 part of the paella.

 Turn off the heat and let the paella rest, covered, for 5
 to 8 minutes before eating. Scatter basil leaves over the
 paella and serve with a lemon wedge.

 Makes 4 servings

 RECIPE FROM: https://www.cbc.ca

 Uncle Dirty Dave's Archives

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