Subj : 3/26 Spanish Paella Day 1
To : All
From : Dave Drum
Date : Tue Mar 26 2024 17:18:50
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Paella a la Valenciana
Categories: Latino, Poultry, Seafood, Rice, Citrus
Yield: 6 Servings
6 c Chicken stock
1 lg Onion, peeled
1/2 ts Saffron threads
1 lb Large shrimp
12 Little neck clams; opt
3 1/2 lb Broiler/fryer; in 9 pieces
Salt & pepper
1 lb Chorizo sausage; sliced
3 tb Olive oil
1 md Onion; peeled, coarse
- chopped
4 oz Salt pork; coarse chopped
1 tb Minced garlic
1 c Dry white wine; opt
1 tb Paprika
1 c Chopped tomatoes
1 tb Fresh Italian parsley;
- chopped coarse
3 c Short-grain rice
1 Bay leaf; crumbled
Juice of 1 lemon
MMMMM--------------------------GARNISH-------------------------------
A handful of frozen peas
A few strips of pimiento
-or roasted pepper
In a saucepan, combine the chicken stock, whole onion and
the crushed saffron threads. Cover the pan, and simmer over
low heat while you prepare the rest of the ingredients.
Peel and devein shrimp. Wash the clams. Rinse the chicken in
cold water and pat dry.
Slice the chorizo into 1/8" discs. Place in a paella pan or
skillet, and cook over medium heat until fat is rendered.
Remove with slotted spoon, and reserve. Wash or wipe out the
skillet. Saute shrimp in 1 tablespoon olive oil until pink;
remove and reserve.
Wash or wipe out the pan. Salt and pepper chicken pieces.
Brown chicken in 1 tablespoon of oil, turning until all
sides are browned but not fully cooked. Remove from pan and
reserve. If desired, remove the skin from the chicken pieces
and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add
onions and salt pork. Over medium-high heat, saute the
mixture until onions are wilted. Add garlic, and saute about
30 seconds. Add white wine, stir and cook over medium-high
heat until most of the wine has evaporated.
Remove pan from heat. Add paprika and tomato and parsley,
and stir well. Return pan to heat, and cook until mixture
thickens. Add rice, and stir until rice is coated with
tomato mixture.
Remove whole onion from chicken stock. Add chicken stock and
saffron to rice mixture. Raise heat to high; stir and add
chicken pieces, shrimp, clams, chorizo, bay leaf and lemon
juice. Gently stir ingredients.
Cover and cook over low heat until the rice has absorbed the
liquid and the clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of
paella with peas. Cover and continue cooking. Garnish with
pimiento.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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