Sunday, October 14, 2012

PAELLA A LA VELENCIANA (Spain): Chicken and Seafood Rice

Tonight a friend of mine from Jersey was asking me about Paella.  Last spring, I cooked some paella dishes and here are the recipe in this blog post.

Chicken and Seafood Rice

Yield:  4 Portions

12 oz.
Pork, lean, diced
4 ea.
Chicken legs, cut into thighs and drumsticks
3 oz.
Olive oil
2 ea.
Garlic cloves, chopped
6 oz.
Onion, small dice
6 oz.
Red pepper, small dice
6 oz.
Green pepper, small dice
3/4 lb.
Rice, short grain
1/2 tsp.
Saffron, crushed
1/4 tsp.
1/2  cup
Chicken stock, hot
2 lb.
Clams, fresh littleneck, cleaned
2 lb.
Mussels, fresh, cleaned
2 lb.
Shrimp, 16/20, P&D
1 lb.
Chorizo link, cooked, sliced
8 oz.
Tomato concasse, small dice
4 oz.
Carrots, small dice
4 oz.
Peas (garden)
4 oz.
Scallions, sliced
2 ea.
1.                  Brown the chicken and pork in the olive oil. Remove and reserve.
2.                  Saut√© the garlic, onion, and peppers in the reserved oil.
3.                  Add the rice, saffron and salt. Stir until the rice is coated with oil.
4.                  Add the stock and bring the mixture to a boil. Cover the pan and place it in a 400- degree F.          oven. Cook the rice mixture for 8 minutes.
5.                  Place the clams and mussels on top the rice. Check the rice periodically and add more stock or water if necessary. Replace the cover and return the pan to the oven for 5 minutes.
6.                  Add the shrimp, chorizo, tomato concasse, carrots and peas. Return the pan to the oven and cook paella until the shrimp is cooked through and all the ingredients are very hot.
7.  Garnish the paella with the scallions and strips of roasted red pepper. Drizzle with juice of 1 lemon. Cover the paella pan and allow the paella to rest for 10 minutes. Wedge the remaining lemons and serve with the paella.

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