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| SPANISH PAELLA |
| 6 servings |
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| INGREDIENTS |
3 C paella rice (uncooked)
9 C chicken stock
30 threads saffron
3 C dry white wine
1 1/2 C fruity Spanish olive oil
6 pieces chicken and/or rabbit (about 4 oz per person)
3 soft chorizo sausages, sliced thinly
2 T Spanish sweet paprika
6 cloves peeled garlic
1 1/2 C diced yellow onion
12 Roma tomatoes (seeded, grated, peels discarded)
12 shrimps in the shell
12-24 small clams or mussels
3/4 C red piquillo peppers, cut in strips
1 1/2 C green bean pieces or peas
6 tiny fresh artichokes (well trimmed and thinly sliced)
lemon wedges for garnish
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| METHOD |
| Toast saffron gently in a 3 quart sauce pan over low heat.
Add wine and reduce by half, then add stock, bring to a boil and turn
off heat.
Keep warm until needed.
Heat paellera (paella pan) over moderate heat, add olive oil and fry
chicken.
When chicken pieces are golden and at least half cooked, add onions,
salt and freshly ground black pepper and cook until onions are
translucent.
Add garlic and cook stirring often for another 1-2 minutes.
Add chorizo and rice, cook 3-5 minutes until rice is well sautéed and
coated with oil.
Add paprika and fry, stirring well for another minute.
Add grated tomatoes and artichokes and fry for an additional
few minutes.
Stir in the stock/wine mixture, peppers and beans or peas then bring
to a boil scraping the pan’s bottom well.
Adjust heat to maintain a gentle simmer and after 10 minutes add
the seafood and cook an additional. |
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