| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Valencian |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Clams |
| 12 |
|
Mussels |
|
|
Canned chicken broth; if needed |
| 2 |
tb |
Olive oil |
| 8 |
sm |
Pieces fresh chicken |
| 1 |
ts |
Salt |
| 1/2 |
c |
Ham; cut into thin strips |
| 1 |
|
Medium-size green pepper; seeded and chopped |
| 1 |
|
Onion; chopped |
| 3 |
|
Medium-size squid; cleaned and sliced into rings |
| 1 |
|
Clove garlic; crushed |
| 2 |
lg |
Tomatoes; peeled, seeded; and chopped |
| 1 |
ts |
Paprika |
| 1 |
pn |
Saffron; soaked in: |
| 2 |
tb |
Warm water |
|
|
Freshly ground black pepper |
| 8 |
|
Medium-size shrimp; shelled and deveined |
| 3 |
tb |
Cooked peas |
| 2 |
|
Canned pimientos; sliced |
| 4 |
|
Small; firm fresh fish fillets |
| 2 |
tb |
Finely chopped parsley |
| 1 |
|
Lemon; cut in thin wedges |
| 2 |
c |
Converted rice |
INSTRUCTIONS
1. Scrub the clams and mussels thoroughly. Discard any that are opened.
Fill a deep pot with water to 1-in. in depth and bring to a full boil. Add
the clams and mussels. Cover and steam 7 to 8 minutes, or until shells have
opened. Remove from broth and set aside.
2. Strain the cooking liquid into a 2-cup measure. If there is not enough
liquid to measure 2 cups, add the chicken broth to make up the difference.
Set aside.
3. Add the olive oil to a paella pan heated over medium flame & heat well.
Saute chicken in the hot oil about 5 minutes, turning as the pieces brown.
Season with the salt. Add the sliced ham and saute five minutes longer.
Cover and cook about 15 minutes or until the chicken is tender.
4. Add the green pepper, onion, squid, and garlic, tossing well Stir in the
tomatoes, paprika, fish fillets, saffron with liquid, rice, & several
grinds of the pepper.
5. Raise heat and add the 2 cups broth and 2 cups boiling water. Bring
quickly to a boil, stirring once. Reduce heat and let liquid simmer gently
for 10 min. Do not cover pan or stir the rice again.
6. Add the shrimp, pushing them down into the other ingredients. Simmer 5
min. Add the reserved clams and mussels in their shells and the peas. Cook
10 min. longer, or until the rice has absorbed all the liquid and is
fluffy. If undercooked, the grains of rice will tend to stick together.
Remove from heat, cover and allow to rest 5 min.
7. Heat the pimientos in their own juice and then drain. Sprinkle the
paella with parsley, and garnish the top with the pimiento & lemon. Serve
directly from pan. and garnish the top with the pimiento and lemon. Serve
directly from the pan.
EL BODEGON
R STREET N.W., WASHINGTON, D.C.
WINE: CUARENT Y TRES (43) LIQUER
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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