Paella valenciana
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| 1 | cup | Rice |
| 1 | quart | Large mussels |
| ¼ | cup | Olive oil |
| 4 | Chicken pieces | |
| ¼ | pounds | Lean pork or ham; cubed |
| 1 | Onion; chopped | |
| 1 | Green pepper; seed; cut | |
| 1 | Milliliter garlic; crused | |
| 2 | Tomatoes; peel, chop | |
| Salt and pepper; to taste | ||
| pinch | Saffron; soaked in | |
| 2 | cups | Hot water for 20 minutes |
| ½ | cup | Chorizo sausage; sliced |
| ½ | cup | Fresh or frozen green peas |
| ½ | cup | Green beans; cut in 1\" piece |
| 4 | larges | Shrimp |
| 12 | To 14\" paella pan or shallow casserole | |
Directions
Scrub the mussels in cold water; discard any that do not close when tapped. Heat the oil in the paella pan and fry the chicken over medium heat until well browned on all sides, about 10-12 minutes; remove and keep warm. Add pork or ham and brown lightly; add onion, green pepper, garlic, tomatoes and seasoning; cook, stirring occasionally, until the vegetables are tender and all liquid has evaporated; lift out with a slotted spoon. Add the rice to the pan and cook, stirring, until hot and coated with remaining oil; add water and saffron liquid and bring to a boil. Remove from the heat and put chicken, green pepper mixture, sausage slices, peas, beans, mussels and shrimp on top of rice. Bring back quickly to a boil and simmer on top of the stove or bake in a pre-heated 350~ oven for 20-25 minutes or until all liquid is absorbed and the mussels have opened. Let the paella stand in a warm place for 5 minutes for the flavors to blend; adjust seasoning and serve immediately. (wrv)