Spanish-paella Madrid

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 4
• 12 small fresh clams in shell
• 12 medium fresh shrimp, in shells
• 8 ounces chorizo sausage (or other garlic-seasoned sausage)
• 2 tablespoons olives (or cooking oil)
• 2 1/2 lbs chicken, cut into 8 serving pieces
• 2 (15 ounce) cans chicken broth (about 4 cups)
• 1 medium onion, cut into wedges
• 1 sweet red pepper, cleaned out and cut into strips (or green pepper)
• 1/2 teaspoon garlic, minced
• 2 cups rice, uncooked
• 1/2 teaspoon oregano
• 1/4 teaspoon saffron
• 1/2 cup fresh peas (or 1/2 of a 10 oz pkg frozen peas)

Recipe

• 1 for fresh clams, cover clams in shells with salted water, using 3 tablespoons salt to 8 cups cold water. let stand 15 minutes and rinse.
• 2 repeat soaking and rinsing twice. set aside.
• 3 for fresh shrimp, remove shells from shrimps.
• 4 split each shrimp down the back with a small knife and pull out the black or vein.
• 5 rinse shrimp and dry on a paper towel. set aside.
• 6 in a paella pan or a very wide skillet, cook sausage 10 minutes or until done. drain; let cool and slice. set aside.
• 7 heat oil in the skillet and brown chicken 15 minutes, turning occasionally. remove chicken and set aside.
• 8 in a saucepan, heat chicken broth to a boil.
• 9 meanwhile, brown onion, red pepper and garlic in oil remaining in the skillet.
• 10 place oven rack on the very bottom, and preheat the oven to 400 degrees.
• 11 add rice, boiling broth, oregano and saffron to the skillet. bring to a boil over high heat and then remove.
• 12 arrange chicken, sausage, shrimp and clams on top of the rice.
• 13 scatter peas over all. set the pan in the oven, and bake uncovered for 25 to 30 minutes or until liquid has been ab-sorbed by rice.
• 14 never stir paella after it goes into the oven.
• 15 remove paella from the oven and cover with a kitchen towel.
• 16 let rest 5 minutes. serve at the table directly from the pan.