paella-pork, sausage, chicken and seafood
 
recipe by :penelope casas 
serving size : 6 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
6 clove  garlic -- minced
2 Tbsp  parsley -- minced
1/4 tsp  saffron threads -- crumbled
  kosher salt
small  whole chicken -- cut up
1/4 lb.  boneless pork sirloin chops -- cut in 1/2" cubes
1/2 lb.  squid -- cut in 1/2" pieces
1/2 lb.  monkfish -- cut in 1/2" cubes
12 large  shrimp -- shells on
1/4 lb.  chorizo links -- cut in 1/4" slices
6 cup  clam juice -- or chicken stock
8 Tbsp  olive oil
1   onion -- finely chopped
1   red bell pepper -- finely chopped
1 medium  tomato -- finely chopped
2 tsp  paprika
3 cup  arborio rice
1/2 cup  frozen peas -- defrosted
2 doz.  small mussels -- optional
  lemon wedges
 
in a mini processor combine garlic, parsley, saffron and 1/8 teaspoon 
salt and process to a fine paste. set aside. 
season chicken, pork, squid, monkfish and shrimp, in their shells, with 
salt. 
preheat oven to 400 degrees. pour stock into a saucepan and keep hot over 
low heat. 
heat 6 tablespoons olive oil in the paella pan, over medium high heat, 
and briefly saute shrimp, in their shells, for 1 minute. remove from heat 
and set aside on a platter. saute chicken until lightly browned, remove 
from 
heat and set on a platter. add pork, monkfish and chorizo, saute 2 
minutes, 
and remove to platter. add squid, saute 1 minute and remove to platter. 
add 
remaining 2 tablespoons oil to pan add onion and red bell pepper and saute 
until onion is translucent. stir in tomato and cook for 2 minutes then add 
rice and paprika, stirring well to combine. 
pour in hot broth and bring to a boil. add garlic mixture, taste for 
salt, and boil 3 minutes, stirring occasionally. add reserved monkfish, 
chorizo, pork, squid, and the peas and boil 2 minutes. 
arrange chicken, shrimp and mussels, if using, over the rice and transfer 
pan to oven. bake, uncovered, until rice is al dente, about 10 - 12 
minutes. 
remove from oven, cover with foil and let sit 10 minutes before serving. 
garnish with lemon wedges. 
 
source: "paella" 
 
 
* exported from mastercook * 
 
 
(ID: 73810) Mirror: rec.food.recipes: Wed, Jul 13, 2005


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