Paella
Equipment
- Paella dish
Ingredients
- 12 Mussels in their shells
- 6 Clams
- 6 oz Cod skinned and cut into 2-inch pieces
- 12 large Shrimp
- 3 chorizos or other spicy sausage
- 2 pound chicken cut into 12 serving size pieces
- 1 small onion chopped
- 1 clove garlic finely chopped
- 2 small red & green bell peppers shredded
- 1 pound long grain rice
- large pinch of saffron
- salt
- pepper
- 4 cups boiling water
- 5 oz frozen peas
- 3 tomatoes peeled, seeded, & chopped
- olive oil
Instructions
- Scrub the clams and mussels well to remove beards and barnacles. Discard any with broken shells or those that do not close when tapped.
- Leave the mussels and clams to soak in water with a handful of flour for 30 minutes.
- Remove the heads and legs from the shrimp, if desired, but leave on the tail shells.
- Place the sausage in a saucepan and cover with water. Bring to a boil and then simmer for 5 minutes. Drain and slice into ½ inch rounds. Set aside.
- Heat the oil and fry the chicken pieces, browning evenly on both sides. Remove and drain on paper towels.
- Add the sausage, onions, garlic, and peppers to the oil in the skillet and fry briskly for about 3 minutes.
- Combine the sausage mixture with uncooked rice and saffron and place in a special Paella dish or a large oven & flame-proof casserole dish.
- Pour in the water, season with salt and pepper, and bring to a boil. Stir occasionally and allow to boil for 2 minutes.
- Add the chicken pieces and place in a preheated 400℉ oven for about 15 minutes.
- Add the clams, mussels, shrimp, cod, and peas and cook for another 10-15 minutes or until the rice is tender, chicken is cooked, and mussels and clams are open. **Discard any that do not open.**
- Add tomatoes 5 minutes before the end of cooking time.