Paella
This is another dish Barbara brought back from Spain. Again, almost anything can go in it, depending on availability and the budget. (Lobster and clams are not listed here, but can't hurt if you want to add them.) The authentic version is supposed to be cooked in a special skillet over an open fire. This recipe makes enough for 6 to 8 with plenty of leftovers. Serve with crusty bread and a green salad.
Ingredients
6 tbsp olive oil
5 lbs. chicken, cut up
1 lb. shrimp, cleaned and deveined
2 cloves garlic
2 cups onion, minced
26 oz. chicken broth (or equivalent with mussel
juice)
1 lb. rice
3 tomatoes, canned
1/2 tsp saffron, soaked in small amount of hot
water
1 bay leaf
1 lb. sausage, cut up
32 mussels, soaked, scrubbed and de—bearded
10 oz. frozen peas (green beans may be substituted)
1/4 cup red pepper, chopped
1/2 cup green pepper, chopped
1 tsp paprika
1/2 tsp salt, or less to taste
1/4 tsp pepper
2 squid, small, cleaned, chopped in rings
Instructions
Steam mussels until they open; discard any that didn't open and reserve, in shells. Boil shrimp until just cooked. In large ovenproof pan, brown chicken, sausage and squid in oil. Reserve. Add onion and garlic to oil and brown. Add rice to oil to absorb. Add chicken broth, tomatoes, saffron, bay leaf, salt, pepper, paprika, red and green pepper. Bring to boil. Return chicken. Cover. Bake 10 minutes in preheated 450 degree oven. Add sausage, squid, and peas. Bake 20-25 more minutes until rice is tender. Return shrimp and mussels. Heat through.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.