Paella - gwhp32a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lobsters; 1 1/4 lb. ea | |
| 1 | cup | Dry white wine |
| 12 | Littleneck clams | |
| ½ | pounds | Lean pork; in 1/2\" cubes |
| 6 | Chicken breasts; boned | |
| 5 | Sausages; chorizo | |
| Or your choice/1/4\" slices | ||
| 6 | Shrimp | |
| 12 | Mussels | |
| 3 | Red sweet peppers; chopped | |
| ⅔ | cup | Rice; uncooked |
| ⅛ | teaspoon | Saffron |
| 3 | teaspoons | Chicken base; spice islands |
| 2¼ | cup | Water |
| ½ | cup | Peas; blanch fresh or froz |
| 4 | Tomatoes; chopped | |
Directions
Remove the tail and claws from lobsters, cut tails into 4 pieces and claws into 3. Saute over medium heat in 4 T. olive oil with a dash of salt and pepper for 3 minutes. Add 2 T. of the wine. Set aside. Clean the shrimp and set aside. Boil the clams and mussels in lightly salted water, just until the shells are opened, remove from pan and clean the shellfish, cut- ting out the muscles and set aside. Roast the pork without liquid for 20 minutes at 375 deg. Set aside. In a large, ovenproof casserole, saute chicken in 2 T olive oil until brown. Set aside. Add onion, red pepper and tomatoes to the pan and cook over medium heat until transparent.Add the remaining oil. Add the rice and saute until golden brown. Add saffron,chicken base, water and remaining wine Bring to a boil,arrange the lobster, shrimp and chicken on top. Place in a 375 deg. oven and cook for 25 minutes.
Add clams, mussels, pork and sausages. Cook 10 minutes,or until liquid is absorbed and rice is tender.Heat the peas and sprinkle them all over the top. The choice of meats and seafood is yours.The dish needs the chicken and some types of seafood. This dish originated in Spain, and was eaten by people of poor means, since seafood and chicken were inexpensive and readily available. I hope you enjoy this recipe. I have several other recipes for Paella, this one is a bit complex, but well worth the effort!