Playboy paella
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Center cut pork loin |
| 2 | Chicken breasts; halve skin, bone | |
| ½ | pounds | Chorizo sausage; 1/4\" slices |
| 1 | pounds | Sliced leg of veal pound thin as scalloppini |
| Olive oil | ||
| 3 | larges | Garlic cloves; minced |
| 1 | large | Spanish onion; minced |
| ¼ | teaspoon | Saffron powder |
| ½ | teaspoon | Oregano |
| 2 | cups | Long-grain rice |
| 4 | cups | Or 5 cups chicken stock |
| 2 | Sweet red peppers | |
| 2 | Sweet green peppers | |
| 1 | pounds | Raw shrimp; shelled & devein |
| ½ | pounds | Fresh mushrooms; sliced thin |
| ½ | pounds | Bay scallops |
| 1 | pounds | Fresh peas |
| Or | ||
| 10 | ounces | Package frozen peas |
| Salt and ground pepper | ||
Directions
Trim bone and fat from pork; cut into 1 inch squares, ¼ inch thick.
Cut the chicken crosswise into 1" chunks. Cut veal into 1" squares.
Cut the peppers into ½" squares, discarding stems, seeds and membranes.
Shell fresh peas. Heat paella pan; add ½ cup oil; add pork and saute until it is a deep brown; remove from pan. Add chicken, chorizo, veal and saute until light brown; remove from pan. Wash and dry pan. Heat pan; add ½ cup oil over low heat; add garlic, onion, saffron, oregano and rice. Stir well. Saute, stirring constantly, 5 minutes.
Add chicken stock, pork, chicken, chorizo, veal, peppers, shrimp, mushrooms, and scallops. Bring to a boil. If chicken stock is unseasoned, add 1 to 2 tsp salt. Reduce heat; simmer 10 minutes. Add peas and simmer 15 to 20 longer stirring gently, but as only as needed to keep ingredients from sticking to the pan. Sprinkle with salt and pepper. (wrv)