Paella Valencia
Recipe By: Jeff Smith
Serving Size : 6
Categories: * Spanish, Paella, Main Dish
Cooking Demonstration:Kevin Gray from Marbella
Amount Measure Ingredient
——– ———— ——————————–
·pound Mussels — in the shell
·1 pound Small clams — in the shell
·1/2 cup Olive oil
·pounds Chicken thighs
·1/2 pound Boneless pork butt — cut 1″ cubes
·Onions — peeled, sliced
·2 Garlic cloves — crushed
·1 cup Smoked ham — cut 1/2″ cubes
·1 cup Chorizo – Spanish or Mexican — sliced
·1 Red bell pepper — sliced thin
·2 cups Arborio-style rice
·cups Chicken stock — fresh or canned
·1/8 teaspoon Saffron threads — crushed, optional
·2 tablespoons Annatto Oil — see * Note
·1 teaspoon Paprika
·1/2 cup Peas — defrosted if frozen
·1/2 pound Large shrimp — peeled
·1 cup Dry white wine
·Salt — to taste
·Lemon slices — for garnish
* Note: The recipe for “Annatto Oil” is included in this collection.
Preparation Method:
With a paring knife or a pair of pliers trim or pull off the fuzzy beards from the mussels. Rinse the clams and mussels well and soak them in cold water for 1 hour. Drain, leaving any sand behind.
Heat a 15-inch round paella pan or a large frying pan. Add the 1/2 cup olive oil and brown the chicken until brown on all sides. Remove the chicken from the pan and set aside.
Brown and cook the pork in the same way. Remove the pork to the chicken plate, leaving the oil in the pan.
Reheat the pan and add the onion, garlic, ham cubes and chorizo slices.
Saute until the onion is clear, then add the red bell pepper. Cook for a moment and remove from the pan, leaving the oil behind. Reheat the pan and add the rice. Stir over medium heat until the grains begin to color just a bit. You may need additional oil at this point.
Now add the reserved chicken and pork, along with the cooked vegetable mixture.
In a sauce pan bring the chicken stock to a boil and add the optional saffron, the annatto oil, paprika and salt to taste.
When the ingredients are hot add to the paella pan or frying pan. Heat until all comes to a boil.
Reduce the heat to medium and cook the dish, covered, rotating it now and then on the burner, for about 8 minutes. Stir in the wine. Add the shrimp, clams and mussels to the pan, being sure to push the clams and mussels down into the rive, hinged sides down.
Sprinkle the peas on top and continue to cook, covered, until the clams and mussels are open and the rice is just tender.
Garnish with the lemon slices and serve.
Comments: The name “paella” simply refers to the big round pan in which this dish is cooked. This particular recipe is done in the style of Valencia and it contains a little bit of everything.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 06-10-1992 issue – The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD – [email protected] -or- [email protected] 07-10-1994
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