[CH] PAELLA
Michelle Munistari (michellem@iworksys.com)
Wed, 11 Feb 1998 13:17:59 -0500
In the February 1st New York Newsday, there is a section on cooking and
a recipe was featured by a gentleman named Dick Morales from South
Hampton, Long Island on Paella. It looks great so, I figured I would
post it for all of you.
Paella:
1 qt. homemade fish stock (or chicken broth)
1/2 tsp. saffron
4 tbs. olive oil
6 chicken legs
2 garlic cloves, peeled and finely chopped
1 large onion, peeled and chopped
2 cups uncooked long-grain rice
1 to 2 pickled hot peppers, chopped
dash cayenne pepper
1 cup white wine
1/2 cup olive oil
2 tsp.. salt (or to taste) and freshly ground pepper
3 (1 pound) fresh lobsters, cut up
1/2 pound monkfish, cut up
1 1/2 pound large shrimp, peeled with tail left intact
12 small clams, well scrubbed
24 fresh mussels or about 1/2 pound, well scrubbed
1 pound chorizo, cut into slices (Spanish sausage, available in Spanish
specialty shops)
4 tomatoes, peeled and chopped
1 1/2 cup peas, frozen or fresh
1 (4 ounce) can pimentos, sliced
lemon, cut in wedges for garnish
1. Bring broth to a boil, turn off heat and add saffron. Set aside.
2. Meanwhile, in a separate pan (with tight fitting lid) cook chicken
legs in 4 tbs. of olive oil over medium heat until golden brown, turning
often. Set chicken aside in covered dish to keep warm. Add garlic and
onions to pan that had chicken in it and cover over low heat, stirring
frequently, until onions are translucent. Add rice to this pan and
cook, stirring lightly with a fork, until it is translucent and slightly
golden.
3. Add chicken broth with saffron, salt and cayenne pepper, hot
peppers, white wine, 1/2 cup olive oil and stir to loosen any browned
bits on bottom of pan. Cover and simmer for 10 minutes.
4. Rub a little olive oil in the inside of a large ovenproof casserole
or 2 smaller ones. Place half of the uncooked shellfish in
casserole(s), half of the chorizo, tomatoes, peas and pimentos. Top
with about 3/4 of rice mixture. Arrange chicken legs and rest of
shellfish, chorizo, tomatoes, peas and pimento on top and spoon
remaining rice and broth around these.
5. Cover casserole and bake for 30 to 35 minutes in preheated 325
degree oven. (Check once or twice to see if mixture has started to dry
out before rice is cooked. If more liquid is needed, add boiling broth
or water.) Remove cover and continue baking until rice is fluffy and
chicken legs and shellfish are cooked through, about 10 minutes.
Discard any unopened shellfish.