Paella valencia

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, .

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