Paella a la michele
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| 3 | pounds | Chicken cut 8 pieces reserve back and wings for stock. |
| ⅓ | cup | Olive oil |
| 20 | Milliliters garlic; crushed | |
| 2 | mediums | Onions; chop |
| 1 | medium | Green pepper; chopped |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Saffron |
| 1 | tablespoon | Parsley; chopped |
| 1 | teaspoon | Salt |
| Freshly ground pepper | ||
| 2 | Chorizo; sliced | |
| 1 | large | Tomato; peel, seed, chop |
| 2½ | cup | Uncooked rice |
| 6 | cups | Chicken stock; boiling |
| 1 | pounds | Shrimp; shelled & deveined |
| ½ | cup | Fresh or frozen peas partially thawed |
| 1½ | pounds | Lobster meat, cooked cut in pieces |
| 12 | Mussels or clams | |
| Pimiento strips for decoration | ||
Directions
Heat oil in a large skillet or paella pan and brown chicken on all sides. Add garlic, onions, and green pepper. Sprinkle oregano, saffron, parsley, salt and pepper over chicken then add chorizos.
Simmer for 10 minutes.IF USING A SKILLET, transfer all ingredients to a large heavy casserole. Add tomato and rice. Stir gently then add stock and shrimp; bring to a boil, reduce heat to a simmer and cook, covered, over medium-high heat for 20 minutes. Add peas and lobster meat; carefully stir into paella. Decorate with lobster claws, mussels or clams, which have been steamed in a little seasoned water until the shells open, and the pimiento strips. Simmer for 5 minutes more and serve in the casserole. IF USING A PAELLA PAN, add tomato and rice; stir gently and add the stock and shrimp. Put on lower shelf of a preheated 400~ oven for 20 minutes, uncovered. Add peas and lobster meat; carefully stir into paella. Decorate with lobster claws, mussels or clams, which have been steamed in a little seasoned water until the shells open, and the pimiento strips. Return to oven, uncovered, for 5 minutes more. Serve in the paella pan. (wrv)