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El Gordo

Nov 30, 1919, 12:00 AM

Post #1 of 1 (266 views)

Paella--Paella--Paella

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Paella

8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

1 pound shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine

2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
1/2 pound fresh mussels
8 lobster claws or crab claws
2 lemons, quartered

In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes).

Marinate shrimp for at least one hour. Remove from marinade and broil for about four minutes. Add to rice once liquid has absorbed.

Garnish paella with mussels, artichoke hearts, pimentos, peas, crab and lobster meat. Cover and let the garnish ingredients steam for 20 minutes. Serve with lemon sections.