Paella
Lynn Hoffman
ingredients
- 8 chicken legs
- 6 chorizo sausages cut into 1 inch pieces
- 4 Tablespoons olive oil
- 3/4 cup chopped onion
- 1 clove garlic
- 1 1/2 cups medium grain rice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon saffron threads
- 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)
- 1 pound shelled and cleaned shrimp marinated in:
- 1 clove garlic chopped
- 1 onion chopped
- 1 Tablespoon parsley chopped
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 pound fresh mussels or clams
- 2 cans artichoke hearts
- 1 jar whole pimentos, drained
- 1 cup fresh or frozen peas, cooked and drained
- 2 lemons, quartered
- Optional 8 lobster claws, or snow crab legs
directions
- 1
In a large pan brown chicken and sausages in olive oil. Add chopped onion and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent, Add salt and pepper. Dissolve saffron in boiling stock.. Cover rice with the stock and put meat mixture back in pan. Cover and cook slowly until liquid is absorbed (about 30-40 minutes).
- 2
Marinate shrimp for at least one hour. Remove from marinade before adding to pan after the liquid has absorbed into the rice.
- 3
Garnish paella with mussels/clams artichoke hearts, pimentos, peas crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire. Serve with lemon sections and lots of crusty bread!
Source: Lynn Hoffman
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