Paella valencia

8 Servings

Ingredients

QuantityIngredient
4Chicken breast; 8 halves
8Chicken legs
cupSalad oil
3Chorizo; sliced 1/2\" Thick (or Portuguese or Italian Sausage)
poundsShrimp; shelled and Deveined
12Clams; littleneck Or mussels or both
1poundsLobster tails; rock Lobster
½poundsScallops
1cupOnions; chopped
1Clove Garlic; mashed
4cupsChicken broth
teaspoonSalt
½teaspoonPepper
¾teaspoonDried tarragon or
teaspoonFresh; Chopped
½teaspoonPaprika
1teaspoonSaffron; crumbled
2cupsRice; raw
2cupsCanned tomatoes
1packFrozen peas
7ouncesArtichoke hearts; canned Or frozen

Directions

In a Dutch oven heat the oil and brown the chicken pieces well. Remove and set aside.

In the same oil, saute the onion and garlic until soft.

Add the chicken broth, salt and pepper, tarragon, paprika, and saffron.

Bring to a boil, add rice (valencia if possible), and simmer over medium heat until about half the liquid has been absorbed -- about 20 minutes.

Stir in the tomatoes, sausage (chorizo), shrimp, and chicken. Cover, turn down the heat to a simmer, and cook until the rice is almost dry -- 20-25 minutes.

Put the clams or mussels in the kettle with a bit of water over high heat until the shells open (2-3 minutes). Cool enough to handle and breat off the tops of the shells. Add tothe pot.

Add the peas and artichoke hearts, stir lightly, and continue to cool until hot.

Serve in the pot if it is a modern one with porcelain jacket; otherwise pour the paella into a large casserole.

Date: Sat, 29 Jun 1996 15:09:36 -0700 From: cybervic@...

MC-Recipe Digest #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .