Paella para ella
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Paella para ella
Last updated 6/12/2012 12:47:31 AM. Recipe ID 8271. Report a problem with this recipe.
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      Title: Paella para ella
 Categories: Main dish, Spanish
      Yield: 12 Servings
    1/2 c  Olive oil
      1    (2-lb) fryer, cut in 8 pcs.
      2    Thick pork chops; cubed
      2    Thick lamb chops; cubed
      1 md Onion; finely chopped
    1/2 md Green pepper; finely chopped
      2    Garlic cloves; minced
      1    Bay leaf
      1 lg Ripe tomato; peeled,
           -- quartered, seeded,
           -- and finely chopped
      1 pn Toasted saffron
      2 c  Chicken broth; hot
      1 tb Salt
    1/2 ts Hot sauce
     18 md Raw shrimp
           -- cleaned and deveined
     18    Tender raw bay scallops
     12    Raw oysters
    1/2 lb Fillet of red snapper
           -- cubed
     12 sm Clams in shells
    1/2 lb Raw lobster meat; cubed
     12    Stone crab claws
      4 oz Canned squids (optional)
  1 1/2 c  Chicken broth; hot
      2 c  Long grain white rice
    1/2 c  Dry sherry
           Additional dry sherry
           -- for sprinkling
      9 oz Frozen artichoke hearts
     12    Canned asparagus spears
      2    Whole pimientos
    1/2 c  Cooked small peas
           Parsley bouquets for garnish
  Pour oil into a large skillet.  Heat and brown chicken pieces; remove
  to casserole, which should measure 14 inches in diameter. Brown cubed
  pork and lamb chops in skillet and remove to casserole. To the
  drippings, add the onion and the green pepper.  Saute until onion is
  transparent. Add the garlic, bay leaf, and finely chopped tomato.
  Stir to mix and cook 5 minutes. Combine the toasted saffron, 2 cups
  of hot broth, salt, and hot sauce.  Stir into skillet; bring to a
  boil, then pour over meat and chicken in casserole. Again bring to a
  boil, lower heat, cover, and cook until the meat is tender (30
  minutes). Now, add shrimp, scallops, oysters, cubed red snapper,
  scrubbed clams, lobster meat, stone crab claws, and squids (remove
  part of the ink of the squids and chop squids coarsely). Cook
  approximately 15 minutes at moderate heat, or until the shellfish
  turn pink. Remove stone crab claws for later use.  Half the shell of
  the clams may be removed if desired.  There should be enough liquid
  in casserole to measure about 3-1/2 cups; add more broth if
  necessary. Stir in the 2 cups of rice and mix well to distribute
  evenly in csserole. When it starts to boil, add the 1/2 cup wine.
  Cover the casserole and place in preheated 325 degree F oven for 20
  minutes. Meanwhile cook artichokes according to direction on package.
  Drain and use only 6 to 8 perfect ones. Five minutes before removing
  casserole from oven, uncover and place artichokes around edge of
  casserole. Place the asparagus spears in between artichokes cartwheel
  fashion. Place the stone crab claws in decorative arrangement around
  the casserole. Cut 1 pimiento in strips and place over the rice. Fill
  the remaining pimiento with peas and place in center of casserole,
  pressing down to avoid toppling over. Add parsley bouquets here and
  there for color. Sprinkle all with dry sherry and return to oven
  uncovered for 5 minutes longer. Remove from oven and let stand for at
  least 15 minutes before serving. NOTE: In many parts of Spain, a
  lemon wedge to squeeze over the paella is served with each portion.

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Recipe ID 8271 (Apr 03, 2005)

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