Paella

                                                       Paella (Spain)

Ingredients

2 Chickens, 3 lb(1.1–1.4 kg) each

as needed Olive oil

8 oz 225 g Chorizo sausage (see note)

2 lb 900 g Lean pork, cut into large dice

16 Large shrimp, peeled and deveined

2 lb 900 g Squid(calamari), cleaned , cut into rings

2 Red bell peppers, large dice

2 Green bell peppers, large dice

16 Small clams

16 Mussels

8 fl oz 250 mL Water

as needed Chicken stock

1 tsp 5 mL Saffron

12 oz 350 g Onion, small dice

6 Garlic cloves, minced

2 lb 900 g Tomatoes, chopped

2  tsp 10 mL Dried rosemary

2 lb 900 g Short-grain rice, such as Italian arborio

2 tsp 10 mL Salt

to taste Pepper

4 oz 125 g Cooked green peas

16 Lemon wedges

Per serving:

Calories, 630; Protein, 52 g; Fat, 22 g (32% cal.); Cholesterol, 260 mg;

Carbohydrates, 52 g; Fiber, 5 g; Sodium, 630 mg.

Procedure

1. Cut each chicken into 8 pieces.

2. In a large saute pan, brown the chicken in olive oil. Remove and

set aside.

3. Using additional oil as needed, briefly saute the sausage, pork,

shrimp, squid, and peppers. Do each ingredient separately, then

remove to separate containers.

4. Combine the clams and mussels with the water in covered pot.

Steam them just until they open.

5. Remove the shellfish and set them aside. Strain the liquid, then

add enough chicken stock to measure 2 qt (2 L).

6. Add the saffron to the stock mixture.

7. In the skillet used for browning the meats, saute the onion and

garlic until soft. Use additional olive oil if necessary.

8. Add the tomatoes and rosemary. Cook until most of the

liquid has evaporated and the tomatoes form a rather dry paste.

9. Add the rice and stir. Add the chicken, sausage, pork, squid, and

peppers.

10. Bring the stock mixture to a boil in a separate pot, then add to

the rice and stir. Add salt and pepper to taste.

11. Bring to a simmer, cover, and put in an oven heated to 350°F

(175°C) for 20 minutes. (This dish is traditionally made uncovered

on top of the stove, but making it in the oven is more practical

for restaurants because it requires less attention.)

12. Remove the pan from the oven. Check the moisture level and add

more stock, if necessary. It should be quite moist but not soupy.

13. Sprinkle the peas over the rice. Then arrange the shrimp, clams,

and mussels on top. Cover loosely and let stand 10 minutes to

heat the shellfish.

14. For each portion, allow 8 oz (225 g) rice and vegetables,

1 shrimp, 1 clam, 1 mussel, 1 piece of chicken, and at least

1 piece each of pork, sausage, and squid. Garnish each portion

with 1 lemon wedge.

Note: If chorizo sausage is not available, use pepperoni sausage or other hard,

spicy sausage. You may cut the sausage into

1/2-ounce (15-g) chunks before

sauteing or cut them up just before serving.