paella
Paella
This is one of the most famous dishes in Spain.
The rice-based
stew of chicken, seafood, sausage and saffron is named for the
two-handled, shallow cooking vessel named paellaera, from which it
is served.
2 tablespoons olive oil
1 clove garlic
1 frying chicken, cut into serving pieces
1 (6 to 8 ounce) chorizo sausage
3 tomatoes, chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 teaspoon paprika
Salt and black pepper, to taste
1 fresh artichoke, cut into eighths, with
choke and tough outer edges removed
3 cups chicken broth
1 cup tomato sauce
2 cups rice, uncooked
1 1/2 teaspoons saffron threads, soaked in warm water
1 pound raw shrimp, peeled
1 cup fresh or frozen green peas
12 large Spanish olives
12 scallops
2 tablespoons chopped pimento
2 pounds cleaned mussels or clams
Fresh parsley
Fresh lemon wedges
Heat oil in a large, heavy iron skillet or paella pan.
Add
garlic and cook a few minutes; remove and reserve garlic.
In the
same skillet, brown chicken and sliced chorizo; drain fat.
Ad
tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke
pieces to chicken and chorizo.
Cook 10 minutes.
Add chicken broth and tomato sauce.
Bring to a boil.
Add rice
and saffron.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
Bake 10 to 15 minutes longer.
Add shrimp, peas, olives, scallops, pimento and reserved garlic;
tuck in mussels or clams (opening-side up) and reserved garlic.
Bake 10 to 15 minutes longer or until mussels are open and shrimp
are cooked.
Garnish with parsley and lemon wedges.