Main dishes

Paella Valenciana

photo by:kraft

bueno pues es un delicioso platillo que me encanto ami y atoda mi familia que me la quisiera pasar comiendo este platillo adiario y hojala que sigan teniendo resetas como e...read more

posted by

baracuda2

on 9/8/2005

time

prep:

50 min

total:

1 hr 25 min

servings

total:

12 servings

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What You Need

saffron threads, crushed (pinch)

cups chicken stock or broth

1/4

cup olive oil

chicken (2-1/2 lb.), skin removed, cut into 12 pieces

oz. pork loin, cut into chunks

cloves garlic, minced

medium onion, chopped

lb. Italian sausage or chipolata, cut into 1-inch pieces

cups valencia or Arborio rice (short grain), uncooked

bay leaves

cup dry white wine (optional)

medium tomatoes, peeled, seeded and chopped

tsp. salt

tsp. pepper

medium shrimp, cleaned

oz. squid rings

oz. monkfish, hake or grouper fillet, skin removed, cut into chunks

clams, rinsed

mussels, rinsed, cleaned

cup frozen green peas

medium red, green and/or yellow bell peppers, cut into thin strips

medium lemons, cut into wedges

Make It

PREHEAT oven to 400°F. Stir saffron into chicken stock; set aside. Heat oil in paella pan or very large ovenproof skillet on medium-high heat. Add chicken and pork; cook until chicken is lightly browned, turning meat occasionally. Add garlic, onion and sausage; cook and stir 5 minutes or until onions are crisp-tender. Add rice; cook and stir 5 minutes. Carefully spoon off any excess oil. Stir in bay leaves, wine, tomatoes, salt and pepper. Bring to boil. Add half of the chicken stock. Bring to boil. Add shrimp, squid, monkfish, clams and mussels; mix well.

PLACE paella carefully in oven. Add enough remaining chicken stock to cover ingredients in pan. Top with the peas and bell peppers; cover.

BAKE 35 minutes or until heated through and clams open. Top with the lemon wedges.