Melinda Lee - Clear Channel, Los Angeles
The perfect treat for any tapa party...just add Sangria!
SERVES 8-10 GENEROUSLY
7 cups, rich chicken broth
1/2 teaspoon, saffron threads
1/2 teaspoon, Spanish smoked paprika (pimenton)
1/2 cup, dry white wine
1 pound, Spanish chorizo sausage
(or substitute Portuguese linguica or hot Italian sausage)
8 chicken breast halves – boned, if desired; skin on
8 chicken thighs – boned, if desired; skin on
OPTIONAL: saddle and loin portion of one rabbit – cut into 1/2-inch pieces
kosher salt and fresh pepper, as needed
olive oil as needed (about 3/4 cup)
2 medium-size onions – chopped
6 scallions (green onions) sliced thin
5 large cloves garlic, minced
1 large red bell pepper – diced
(or use a combination of green and red bell peppers)
1 pound, medium size shrimp – peeled and deveined, *shells reserved if
possible (see * in “broth” section below)
4 lobster tails (in their shells) – split lengthwise
1/4 –1/2 pound, Spanish serrano ham (or prosciutto) – cubed
1 dozen steamer clams (in their shells) - scrubbed
18 small black mussels (in their shells) – scrubbed and debearded
3 1/2 cups, short-grain rice (such as arborio, or paella rice)
2 ripe tomatoes – peeled, seeded, and coarsely chopped
for finishing flavors and garnish:
1/2 of one 10-ounce package of frozen peas – defrosted
lemon wedges
strips of pimento
freshly chopped parsley
To flavor the broth: In a saucepan, heat the broth and add the saffron
threads and the smoked paprika. If you have reserved the *shells from the shrimp,
add them to the broth. Add the wine and simmer gently for 15 minutes; set aside.
Before using, strain out the shrimp shells.
To prepare the sausage: [Note: this step can be omitted if dried sausage
is used; just slice dried sausage, since it needs no pre-cooking, and add as
directed below.] Prick the sausage all over with the tines of a fork, and place
the sausage in a small pan with just enough water to cover it. Simmer gently
for 10 minutes. Allow to cool, then drain and slice into 1/4-inch thick slices.
Set aside until needed.
To compose the paella: Cut the chicken pieces into small or medium-size
pieces (size as desired). Salt and pepper the chicken pieces (and rabbit pieces,
if using).
In a wide, shallow paella pan or skillet, heat enough olive oil to film the
bottom of the pan, and brown the chicken (and rabbit, if using) pieces over
medium-high heat until golden – about 10 minutes – turning frequently.
Remove the browned pieces and set aside.
Add a bit more olive oil to the pan, and sauté the chopped onions over
low to medium heat, until they become soft and translucent. Add the scallions,
garlic, diced bell pepper and the ham, and continue cooking over medium heat
for about 2 minutes.
Add the shrimp and the lobster tails and cook for about 3 minutes. Remove the
shrimp and lobster (reserve them with the chicken pieces); they will continue
cooking when the paella is assembled again.
Add the rice to the pan with the vegetables, and stir it to coat each grain
well with the oil. Add the chopped tomato. [NOTE: the paella can be made in
advance up to this point.]
To finish the paella: Preheat the oven to 325 degrees. Stir the flavored
chicken broth into the rice (remember to remove the shrimp shells if used!),
and bring the broth to a boil. Cook over medium heat (simmering) for about 10
minutes, stirring frequently. The rice will be partially cooked, and there will
still be a good amount of liquid in the pan for completing the cooking the rice.
Bury the chicken pieces (and rabbit, if using) in the rice. Add the shrimp
and the sliced sausage. Push the clams and mussels into the rice mixture, hinged-ends-down
(so they will open facing up – looks pretty). Place the lobster pieces
into the rice attractively on top with their shells facing up.
Place the pan into the oven and bake (uncovered) for about 20 minutes. The
rice will be tender, the shrimp, lobster and chicken will be cooked, and the
clam and mussel shells will be open – but there may still be a small amount
of liquid in the bottom of the pan. Set the pan on top of the stove.
IMPORTANT: Allow the paella to stand, covered with foil or a thick kitchen
towel, for 10 minutes more. This will complete the cooking.
To serve: Sprinkle the paella with the defrosted peas (the peas can
be easily defrosted by placing them in a colander and running hot tap water
over them). Sprinkle over the chopped parsley, then decorate with strips of
pimento. Place lemon wedges attractively around, and serve the paella directly
from the pan.
