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Paella is a Spanish recipe, which is made with varying combinations of rice, seafood, chicken,
pork, sausages, and vegetables. This paella recipe combines shrimp, mussels and clams, chicken, pork, sausage, white wine, and much more. No matter the variation, paella is simply delicious.
Ingredients:
1 pound mussels (in the shell)
1 pound small clams (in the shell)
1/2 pound large shrimp, peeled and deveneid
2 pounds chicken thighs
1/2 pound boneless pork butt, cut 1" cubes
1 cup smoked ham, cut 1/2" cubes
1 cup chorizo, sliced
1/2 cup olive oil
2 onions peeled, sliced
2 garlic cloves, crushed
1 red bell pepper, sliced thin
2 cups Arborio-style rice
3 cups chicken stock
1/8 teaspoon saffron threads, crushed
1 teaspoon paprika
1/2 cup peas (defrosted if frozen)
1 cup dry white wine
Salt to taste
Lemon slices for garnish
Directions:
- Trim or pull off the fuzzy beards from the mussels. Rinse the clams and mussels well and soak
them in cold water for 1 hour. Drain, leaving any sand behind.
- Heat a 15-inch round paella pan or a large frying pan. Add the 1/2 cup olive oil and brown
the chicken on all sides. Remove the chicken from the pan and set aside.
- Brown and cook the pork in the same way. Remove the pork to the chicken plate, leaving the
oil in the pan.
- Reheat the pan and add the onion, garlic, ham cubes and chorizo slices. Saute until the onion
is clear, then add the red bell pepper. Cook for a moment and remove from the pan, leaving the
oil behind.
- Reheat the pan and add the rice. Stir over medium heat until the grains begin to color just
a bit. You may need additional oil at this point.
- Add the reserved chicken and pork, along with the cooked vegetable mixture.
- In a sauce pan bring the chicken stock to a boil and add the saffron, paprika and salt to taste.
When the ingredients are hot add to the paella pan. Heat until all comes to a boil.
- Reduce the heat to medium and cook the dish, covered, rotating it now and then on the burner,
for about 8 minutes.
- Stir in the wine. Add the shrimp, clams and mussels to the pan, being sure to push the clams
and mussels down into the rive, hinged sides down.
- Sprinkle the peas on top and continue to cook, covered, until the clams and mussels are open
and the rice is just tender.
- Garnish with the lemon slices and serve.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!
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