Paella
Ingredients:1 lb. firm mild fish cut into 1" squares
1 lb. medium size shrimp, peeled
1/2 lb. scallops
25 mussels or small clams, de-bearded and cleaned
1/2 lb. aged mild chorizo, sliced
28 oz. chicken breast, sliced into 1" pieces
3 tablespoons olive oil
2 medium onions, chopped
1 large red bell pepper, diced
roasted red peppers, sliced into 1/4" strips
3 cloves minced garlic
1/2 teaspoon paprika
3/4 teaspoon saffron, dissolved in 1/4 cup hot water
3 Roma tomatoes, peeled, seeded and finely chopped
2-1/2 cups short-grain rice
1 can artichoke hearts, drained
1 package frozen peas, thawed
28 oz. bottle of clam juice
1 cup dry white wine
1/2 cup chopped fresh parsley
salt and pepper
large oven-proof skillet or paella pan
1. Cook the chorizo.
2. Remove the chorizo from the heat, and then drain.
3. Wipe the oil from the skillet.
4. Add the olive oil, and then cook the chicken pieces--removing them when finished.
5. Sauté the onions, diced red peppers and garlic in olive oil until soft.
6. Stir in the paprika and saffron liquid, and then add salt and pepper to taste.
7. Preheat the oven to 375 degrees.
8. Boil about one inch of water, and then steam open the clams and mussels until they are all open.
9. Remove them from the water and set aside.
10. Combine the water from steaming the clams and mussels with clam juice and more water for a total of 4-1/2 cups of liquid. Bring to a boil.
11. Stir the uncooked rice into the pepper mixture, and then sauté for three to five minutes.
12. Add one cup of dry white wine and mix well until the wine has evaporated.
13. Add the boiling liquid, and then cook over moderate heat uncovered for five minutes--without stirring.
14. Stir in the chorizo, chicken and fish.
15. Arrange the shrimp, scallops and artichokes, and then press into the rice. Bake uncovered for 15 minutes or until the seafood is cooked thoroughly.
16. Arrange and press the clams and mussels—open side up—into the rice.
17. Sprinkle one package of peas over the top and bake for five minutes.
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