San Diego Paella
Source of Recipe
the web
List of Ingredients
6 servings
2-1/2 cups low-sodium chicken broth or homemade chicken stock
1 teaspoon salt
1/2 cup white wine or medium sherry
Pinch saffron, toasted, pounded and soaked in 2 tablespoons water (optional)
3 very ripe tomatoes, diced small, or a 14-ounce can diced tomatoes in juice
3 tablespoons good olive oil
1 red bell pepper, diced
2 jalape?os, diced (optional)
1/2 cup diced onion
4 cloves garlic, thinly sliced
8 ounces linguica sausage, crumbled or sliced
8 ounces boneless chicken, cut into 1-inch squares
2 cups uncooked converted rice
1/2 pound thawed shrimp, preferably in the shell
1/2 pound fresh black mussels, or mussels and clams mixed
1/2 bunch cilantro, picked, chopped
1/3 cup pitted kalamata olives
Lemon wedges Recipe
Preheat oven to 375 degrees. Combine the broth, salt, wine and saffron with soaking liquid. If you are using canned tomatoes, add them here. Set mixture aside.
In a large (12-to 14-inch) shallow-sided paella pan or frying pan with heat-resistant handle, saute bell pepper, jalape?os, onion and garlic in the olive oil until just softened. Add the linguica and then the chicken. Season with salt. Cook for 1 minute. If you are using fresh tomatoes, add now and cook another minute until softened.
Pour in the rice and toss to coat evenly with oil. Pour the broth-saffron mixture over the rice. Stir well and bring to a simmer, then place into the oven uncovered and bake 20 minutes.
Remove from the oven, arrange the seafood on the paella, return to the oven uncovered and bake a further 10 to 15 minutes, or until paella is dry (poke around with a fork to see if there is any liquid in the bottom). Remove from oven, cover loosely with a clean napkin or foil and let stand, off the heat, 15 to 30 minutes before serving. Sprinkle the cilantro and olives over the paella just before serving. Pass lemon wedges at the table.
Note: The pan must be ovenproof, 13 or 14 inches wide and no more than 3 inches deep.
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