Paella A La Valenciana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lb. broiler-fryer, cut into small pieces (I usually use all white meat, bone in for more flavor, and i bake the chicken first, then pull apart into small pieces.
1/2 cup olive oil
1/2 lb. mild Spanish (Chorizo) or mile Italian sausage,cut into pieces; cut several into rounds to use as garnish (sausage must be mile or it will overwhelm the entire dish)
1 cup chopped onion
2 cloves of garlic, minced (add another or 2)
1 cup uncooked, short grain white rice (any white rice is ok, but the short grain is supposed to be the traditional)
1/2 tsp. saffron (I add more to get better color, but saffron is pricey!)
2 1/2 cups hot chicken broth
2 medium tomatoes, quartered
1 tsp. salt
1/4 tsp. ground black pepper
1 bay leaf, crumbled
1/2 lb. raw shrimp, shelled, deveined; I use small, even salad shrimp in the paella itself, and steam larger shrimp, leaving tails on for garnish.
1 cup frozen peas
1 (7oz.) jar pimientos drained
12 mussels, cooked
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Directions: |
Directions:In a paella pan or large skillet, brown chicken in olive oil; remove. Add sausages; brown and remove. Add onion and garlic and saute until golden; add rice and saute lightly. Combine saffron and chicken broth, heat briefly; add with next four ingredients and chicken pieces to skillet. Add small shrimp and sausage pieces. Bring to a boil; lower heat and cook, uncovered, 20 minutes. Stir in shrimp and peas and cook, uncovered, 10 minutes, or until chicken and rice are cooked and liquid is absorbed.
Now, the fun part; garnish with pimientos, mussels, sausage rounds, and larger shrimp. In Newport, we sued lobster tails and clams too.
Paella can be prepared ahead of time (a good idea as it's even better when the flavors have time to blend) and refrigerated. When ready to serve, sprinkle with 1/4 cup dry sherry or chicken broth and heated in a preheated moderate oven (375 degrees).
You may need to vary your amounts depending on the size of your pan and the number of people you are serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
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