Wednesday, August 31, 2011

Paella Valenciana Recipe

This will serve six and is well worth the effort and expense.

2 broiler-fryer chickens, cut up
1/4 cup vegetable oil
1/2 t. salt
1/4 t. coarsely ground pepper
2 or 3 clove garlic
1 chorizo or Italian sausage
2 medium onions, chopped
2 cups uncooked long-grain rice
1 16-oz. can tomatoes, with juice
1 10.5-oz. can whole clams
2 cups chicken broth
1/2 t. saffron
1 lb. shrimp, shelled and deveined
1 large green pepper, diced
1 (4-oz.) can pimentos, diced
1 cup fresh or frozen peas
Chopped parsley for garnish

Brown chicken pieces in oil until skin is crisp and golden. Sprinkle with salt and pepper. With garlic press, squeeze garlic over chicken. Place chicken in a 4-quart baking dish or Dutch oven.

Slice sausage 1/2-inch thick. Brown sausage in oil left in skillet. Add slices to baking dish. Cook onions in skillet until soft but not brown; add to baking dish.

Combine rice, tomatoes, juice from clams, chicken broth and saffron; mix well; turn into baking dish. Cover and bake at 375 degrees for 45 minutes.

Halve clams; add to baking dish with shrimp, green pepper, pimentos and peas. Stir well. Add more chicken broth if necessary. Cover and bake 30 minutes longer. Serve on platter garnished with chopped fresh parsley.

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