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.
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