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Paella Valenciana




Source of Recipe


Internet


List of Ingredients




6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3-1/2 lb)
Salt
Pepper
1 lb Spanish Chorizo sausage (NOT Mexican chorizo)
3 TB Olive oil
1 md Onion, peeled and coarsely, chopped
4 oz Salt pork, coarsely chopped (opt)
1 TB Minced garlic
1 c Dry white wine (opt)
1 TB Paprika
1 c Chopped tomatoes
1 TB Chopped fresh Italian parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

FOR GARNISH
A handful of frozen peas
A few strips of pimiento or roasted pepper



Recipe



In a saucepan, combine the chicken stock, whole onion and the crushed saffron
threads. Cover the pan, and simmer over low heat while you prepare the rest
of the ingredients.
Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and
pat dry.
Slice the chorizo into 1/8" discs. Place in a paella pan or skillet, and cook
over medium heat until fat is rendered. Remove with slotted spoon, and
reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil
until pink; remove and reserve. Wash or wipe out the pan. Salt and pepper
chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides
are browned but not fully cooked. Remove from pan and reserve. If desired,
remove the skin from the chicken pieces and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt
pork. Over medium-high heat, saute the mixture until onions are wilted. Add
garlic, and saute about 30 seconds. Add white wine, stir and cook over
medium-high heat until most of the wine has evaporated.
Remove pan from heat. Add paprika and tomato and parsley, and stir well.
Return pan to heat, and cook until mixture thickens. Add rice, and stir until
rice is coated with tomato mixture. Remove whole onion from chicken stock.
Add chicken stock and saffron to rice mixture. Raise heat to high; stir and
add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently
stir ingredients.
Cover and cook over low heat until the rice has absorbed the liquid and the
clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella with
peas. Cover and continue cooking. Garnish with pimiento. 6 servings.