• 3/27 Spanish Paella Day 3

    From Dave Drum@1:18/200 to All on Tue Mar 26 17:18:23 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Paella Del Carmen
    Categories: Poultry, Pork, Seafood, Rice, Vegetables
    Yield: 4 servings

    2 tb Olive oil
    2 Bone-in chicken thighs; in
    - quarters
    1 Semi-cured chorizo sausage;
    - into quarters
    6 Shrimp/spot prawns; heads
    - on
    1 sm Onion; fine minced
    1/4 Red bell pepper; seeded,
    - fine chopped
    1/4 Yellow or green bell pepper;
    - seeded, fine chopped
    1 cl Garlic; minced
    1/2 sm Zucchini; fine chopped
    1/4 c Halved snow peas
    1 ts Paprika
    Salt
    pn Saffron
    1 c Bomba rice
    3 c Chicken stock; divided
    1/2 c Snap peas
    1 c Mussels; cleaned
    1 c Clams; cleaned
    6 Basil leaves; garnish
    1 Lemon; in wedges, garnish

    Heat olive oil in a large paella pan or frying pan on
    medium. Add chicken and cook for 20 minutes, until well
    browned. Transfer to a plate. Add chorizo and cook for 2
    minutes. Transfer to a separate plate. Add shrimp and cook
    for 2 to 3 minutes, until shells are opaque. Transfer to
    the plate of chorizo and set aside.

    In the same pan, add onions and cook on medium-low heat
    for 10 minutes, or until translucent. Add peppers, stir,
    and cook for another 10 minutes. Add garlic, zucchini, and
    snow peas and cook for another 10 minutes. Add paprika,
    salt, and saffron, and then stir in rice.

    Return chicken thighs to the pan, add 1 cup stock (enough
    to cover), and bring to a boil on medium-high heat.
    Gradually add remainder of stock, 1/2 cup at a time, and
    simmer for 10 minutes. Add snap peas, mussels, and clams,
    cooking for 5 minutes, or until clam and mussel shells
    have opened. Leave the pan of rice undisturbed (to release
    the gluten in the rice, which gives the paella a nice
    starchy finish). Discard any clams or mussels that have
    not opened.

    Return chorizo and shrimp to the pan and cook for another
    5 minutes. You want to build a light crust, known as
    socorat, at the bottom of the pan, which is the prized
    part of the paella.

    Turn off the heat and let the paella rest, covered, for 5
    to 8 minutes before eating. Scatter basil leaves over the
    paella and serve with a lemon wedge.

    Makes 4 servings

    RECIPE FROM: https://www.cbc.ca

    Uncle Dirty Dave's Archives

    MMMMM

    ... You have to know how to accept rejection and reject acceptance.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)