• 3/26 Spanish Paella Day 1

    From Dave Drum@1:18/200 to All on Tue Mar 26 17:17:57 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Paella a la Valenciana
    Categories: Latino, Poultry, Seafood, Rice, Citrus
    Yield: 6 Servings

    6 c Chicken stock
    1 lg Onion, peeled
    1/2 ts Saffron threads
    1 lb Large shrimp
    12 Little neck clams; opt
    3 1/2 lb Broiler/fryer; in 9 pieces
    Salt & pepper
    1 lb Chorizo sausage; sliced
    3 tb Olive oil
    1 md Onion; peeled, coarse
    - chopped
    4 oz Salt pork; coarse chopped
    1 tb Minced garlic
    1 c Dry white wine; opt
    1 tb Paprika
    1 c Chopped tomatoes
    1 tb Fresh Italian parsley;
    - chopped coarse
    3 c Short-grain rice
    1 Bay leaf; crumbled
    Juice of 1 lemon

    MMMMM--------------------------GARNISH-------------------------------
    A handful of frozen peas
    A few strips of pimiento
    -or roasted pepper

    In a saucepan, combine the chicken stock, whole onion and
    the crushed saffron threads. Cover the pan, and simmer over
    low heat while you prepare the rest of the ingredients.

    Peel and devein shrimp. Wash the clams. Rinse the chicken in
    cold water and pat dry.

    Slice the chorizo into 1/8" discs. Place in a paella pan or
    skillet, and cook over medium heat until fat is rendered.
    Remove with slotted spoon, and reserve. Wash or wipe out the
    skillet. Saute shrimp in 1 tablespoon olive oil until pink;
    remove and reserve.

    Wash or wipe out the pan. Salt and pepper chicken pieces.
    Brown chicken in 1 tablespoon of oil, turning until all
    sides are browned but not fully cooked. Remove from pan and
    reserve. If desired, remove the skin from the chicken pieces
    and discard.

    Drain fat from pan. Add final tablespoon of oil to pan. Add
    onions and salt pork. Over medium-high heat, saute the
    mixture until onions are wilted. Add garlic, and saute about
    30 seconds. Add white wine, stir and cook over medium-high
    heat until most of the wine has evaporated.

    Remove pan from heat. Add paprika and tomato and parsley,
    and stir well. Return pan to heat, and cook until mixture
    thickens. Add rice, and stir until rice is coated with
    tomato mixture.

    Remove whole onion from chicken stock. Add chicken stock and
    saffron to rice mixture. Raise heat to high; stir and add
    chicken pieces, shrimp, clams, chorizo, bay leaf and lemon
    juice. Gently stir ingredients.

    Cover and cook over low heat until the rice has absorbed the
    liquid and the clam shells have opened, about 25-30 minutes.

    Five minutes before the end of cooking time, sprinkle top of
    paella with peas. Cover and continue cooking. Garnish with
    pimiento.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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