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Richard Roundtree's--- Paella Valencia




Source of Recipe


the web


List of Ingredients




Servings: Makes 4


Recipe



8 clams or mussels (adjust number according to preference)
1 cup chicken broth
1 medium artichoke
Salt
2 tablespoons olive oil
4 small chicken pieces (sliced)
4 hot Italian sausages or chorizo, sliced
4 slices pork tenderloin, cut 1/4 inch thick
Salt and pepper
1 red pepper, cubed
1 green pepper, cubed
1/2 cup green beans
1 clove garlic, diced
1 20-ounce cans whole tomatoes, seeded and chopped
1 teaspoon paprika
1 large pinch saffron
1 cup rice
8 large shrimp, shelled and deveined
1/2 10-ounce package frozen green peas
1 lemon, thinly sliced


Scrub the mussels and clams and set aside. In a deep pot, bring 1 inco of water to a boil. Add the clams and mussels. Cover and steam for 8 minutes or until the shells open. Remove the shellfish and pour 2 cups of the liquid from the pot into a measuring cup. If necessary, add chicken broth to make up any difference. Set aside.

Remove the heart from the artichoke and cut into 4 to 6 pieces. Bring a pot of salted water to a boil and then add the artichoke pieces. Cook for 15 minutes. Drain and set aside. Heat the oil in a paella pan or large shallow iron pan. Over medium heat, saute the chicken and sausage for 5 minutes. Cover and cook until all meat is tender. Salt and pepper to taste.

Add red and green peppers, green beans, and garlic to the cooked meat. Blend well with the oil in the pan. Stir in the tomatoes and paprika. Add the saffron to the rice and pour the rice into the pan. Increase the heat and add the reserved clam and chicken broth. Bring to a boil. Stir once, reduce heat, and simmer. Do not cover the pan or stir the rice again.

In about 10 minutes, add the shrimp and cook for an additional 5 minutes. Now add the clams and mussels in their shells along with the peas. Cook for 10 minutes or until the rice has absorbed all the liquid. (Note: if the rice is undercooked, it will stick together.) When the cooking is completed, remove the pan from heat and let sit for 5 minutes. Garnish with lemon slices. Add aditional salt and pepper to taste. Serve directly from the pan.
Richard Roundtree