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Gloria and Emilio Estefan Paella Allioli




Source of Recipe


the web


List of Ingredients




Serves 6 to 8
1 onion, chopped fine
2 garlic cloves, peeled and minced
1 large green bell pepper, sliced
3/4 cup olive oil
11/4 pounds chicken, cut into serving pieces
1 crab, broken into pieces
1 lobster tail, cut into pieces
1/4 pound fresh fish (such as swordfish, mahi-mahi or corvina)
1/4 pound chorizo sausage
4-5 fresh clams
1/2 can tomato paste
1/2 jar pimientos, drained
11/4 tablespoons salt
1/2 teaspoon pepper
11/2 teaspoon pepper
11/2 teaspoons vinegar
1 bay leaf
2 cups dry white wine
2 cups fish stock
1 pound Valencia-style rice

Recipe



Preheat the oven to 300°F. In a paella pan, sauté onion, garlic, bell
pepper and chorizo sausage in oil over moderately high heat until
golden. Add raw seafood and fish and cook, stirring occasionally, until
slightly golden.

Add fresh clams, tomato paste, pimientos, salt, pepper, vinegar, bay
leaf and wine, and bring to a boil. Add stock and chicken and simmer
until chicken is soft.

Add rice, and return to a boil. Cook on stove for 5 minutes, and put in
oven. Bake for 30 minutes or until rice is soft.

With a vegetable peeler, shave half of Parmesan into "shingles." Grate
remaining Parmesan. In a large salad bowl toss grilled vegetables, diced
vegetables, frisée and 3 tablespoons grated Parmesan with vinaigrette.
Garnish with shaved Parmesan.