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PAELLA VALENCIANA


This classic dish of Valencia, Spain, is served in many parts of that country.



List of Ingredients





1/2 cup olive oil
2 cups onions, chopped
2 tablespoons roasted garlic
1 cup red peppers, diced
1 cup green peppers, diced
1 pound cured link sausage, in a Spanish or Italian variety
1 teaspoon saffron
2 cups white wine
salt and pepper to taste
1 chicken, whole cut up or use thighs (8 pieces)
3 cups arborio rice
4 1/2 cups chicken stock
4 Roma tomatoes, cut in strips
1 pound shrimp
1 pound mussels
2 cups green beans, green peas or sugar snap peas



Recipe



Saute the onions, garlic, peppers and sausage in the olive oil in a wide, round pan, about four inches deep, on medium high heat until golden brown. Add the saffron, mixing to dissolve. Deglaze with white wine. Reduce by half. Remove the mixture. Season the chicken with salt and pepper. Add a bit more oil and saute the chicken on medium high heat until browned in same large saucepan. Stir in the sausage mixture and the rice, continuing to stir until dish is complete. Add the chicken stock and bring to a boil. Turn down heat to low. When rice is three quarters cooked, add the shrimp, mussels and green peas or beans. Steam to cook through. Lay the tomatoes atop after last ingredients begin cooking.