Paella Valenciana Recipe

From Dorothy McNett's Recipe Book.

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Paella Valenciana

From Dorothy McNett's recipes at www.dorothymcnett.com. One variation of many!

5 1/2 cups good quality chicken broth
1/2 pound medium shrimp in their shells
7-8 large prawns
1/2 cup dry white wine
1/4 teaspoon saffron threads, crumbled a little
1-2 boneless skinless chicken breasts
1-2 boneless skinless chicken thighs/legs
1/2 teaspoon fine sea salt
6 tablespoons olive oil
1/4 pound sweet chorizo (not hot)
1 smoked ham slice, cut into chunks
1 red or green bell pepper, cut into strips about 1 1/2 inches long
3-4 green onions, cut into pieces
3-4 cloves garlic, minced or slivered
1/2 teaspoon smoked paprika
1-2 tomatoes, finely chopped (about 1 cup)
1/2 - 1 cup fresh or frozen peas
2 1/2 cups medium or short grain rice (Bomba Valencia if available)
1 small jar pimiento slices
8-12 mussels
8-12 clams in shells

In a stock pot, heat the chicken broth. Shell the shrimp and prawns and add the shells to the broth, reserving the shrimp and prawns for later. Bring the broth to a boil and cook until the shells are pink and have flavored the broth. With a slotted spoon or strainer, remove and discard the shells. Add the wine and saffron to the hot broth and set aside. Preheat oven to 375 degrees. Sprinkle the chicken pieces with the salt. Heat the olive oil in a paella pan at least 15-16 inches in diameter. Stir-fry the chicken pieces about 10 minutes over high heat, until lightly browned on all sides. Remove to a platter. To the hot pan, add the chorizo, ham, shrimp and prawns. Stir-fry 2-3 minutes. Remove seafood to platter. Stir the pepper strips, green onions and garlic into the pan, cook over medium heat about 3 minutes. Stir in the paprika, tomatoes, peas and rice, coating the rice well with the juices. Bring the chicken broth to a boil again, and pour over the rice. Boil until the rice is no longer soupy, but sufficient liquid remains to continue cooking the rice. Now tuck in the shrimp, prawns, and chicken in an attractive pattern. Arrange the pimiento strips, mussels and clams over the rice, making sure their hinges are slightly downward in the juices so that they can open nicely as they cook. Place in hot oven (375 degrees) and cook, uncovered, 15-20 minutes. Cover loosely and let stand about 10 minutes before serving.

Recipe created 1997-02-28.

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