Paella

Recipe Ingredients

1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chicken - (abt 3 lbs) - cut 8 pieces,
		Back removed and saved for stock
2 cups	292g / 10oz	Diced chorizo
2		Spanish onions - chopped
1		Green bell pepper - chopped
1		Red bell pepper - chopped
3		Garlic cloves - minced
1 cup	160g / 5.6oz	Valencia rice
1/2 cup	118ml	Dry white wine
1		Saffron
3 cups	711ml	Chicken stock - hot
1		Peeled tomatoes - (16 oz) - drained, and
		Crushed by hand
1 cup	237ml	Spanish beer
16 cups	3792ml	Fresh shrimp - cleaned, deveined (large)
16		Manila clams - scrubbed
2		Lobsters tails - shell-on, and
		Halved lengthwise
16		Mussels - scrubbed
		= (try and mix different varieties, if
		Possible)
1 cup	237ml	Fresh shelled peas
1 cup	237ml	Spanish olives with pimientos
2		Roasted red bell peppers - peeled, and
		Sliced thinly

Recipe Instructions

Preheat oven to 350 degrees.

Heat oil in a large skillet or paella pan. Season and sear chicken pieces, then remove from the pan. Render the chorizo; add the onion, peppers, and garlic and saute for 2 to 3 minutes.

Add the rice, saute until golden, stirring so it won't burn. Add the seared chicken back to the pan, with the wine and saffron, and stir until all the wine is absorbed. Add 2 cups of chicken stock, 1/4 cup at a time, stirring until the rice absorbs the stock. Add the last cup of chicken stock, tomatoes, and the beer. Add the chicken, shrimp, clams, lobster, and mussels, tucking them into the rice.

Bake in the oven for 8 to 10 minutes until mussels open. Add the peas and olives and bake for 2 more minutes. Top with thinly sliced roasted peppers.

This recipe yields 8 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1C26) - from the TV FOOD NETWORK

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