Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 | Chicken breast; 8 halves |
| 8 | Chicken legs |
| ⅓ cup | Salad oil |
| 3 | Chorizo; sliced 1/2" Thick (or Portuguese or Italian Sausage) |
| 1½ pounds | Shrimp; shelled and Deveined |
| 12 | Clams; littleneck Or mussels or both |
| 1 pounds | Lobster tails; rock Lobster |
| ½ pounds | Scallops |
| 1 cup | Onions; chopped |
| 1 | Clove Garlic; mashed |
| 4 cups | Chicken broth |
| 3½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¾ teaspoon | Dried tarragon or |
| 1½ teaspoon | Fresh; Chopped |
| ½ teaspoon | Paprika |
| 1 teaspoon | Saffron; crumbled |
| 2 cups | Rice; raw |
| 2 cups | Canned tomatoes |
| 1 pack | Frozen peas |
| 7 ounces | Artichoke hearts; canned Or frozen |
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, .