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Recipe Servings: 8 to 10 Description: In Spain, paella is often done outdoors over a wood fire, but a large round charcoal grill serves as well. Allergens: Animal, Bean, Capsaicin/peppers, Chicken, Citrus, Clam, Fermented, Fish/seafood, Fructose, Fruit/vegetable, Garlic, Grain, Legume, Lemon, Miscellaneous, Nightshade, Nut, Olive, Onion, Parsley, Pea, Pork, Rice, Shellfish, Shrimp, Spices, Sugar, Sulfites, Tomato Ingredient List:

Qty	Name
1 (14oz) can	tomatoes
4 oz	pork , lean, boneless, cut in 1/4-inch cubes
1 cup	onions , finely chopped
6 cups	water , boiling
3 cloves	garlic , finely chopped
2 tsp	chicken bouillon cube
1	green bell pepper , chopped
1/4 tsp	saffron
3 cups	long grain rice , raw
1 lb	calamaris , cut in small round pieces
1-1/2 lbs	shrimp , raw, medium-size
1 cup	peas , defrosted frozen
10	mussels
1	red pepper , medium-sized, cut in strips, for garnish
10	hard-shelled clams , small
1 small (about 2 lbs)	chicken , cut into small pieces
1	lemon , for garnish
2 tsp	salt
1/4 cup	parsley , chopped
1/2 cup	olive oil

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Instructions: Shell the shrimp. With small knife, devein the shrimp by making a shallow incision down their backs and lifting out the intestinal vein with the point of the knife. Scrub the mussels and clams thoroughly with a stiff brush or soapless steel-mesh scouring pad under cold running water and remove the black ropelike tufts from the mussels. Set the shrimp, clams and mussels aside.

Pat the chicken dry with paper towels and season it with 1 teaspoon salt. In a heavy 10- to 12-inch skillet, heat 1/4 cup of the olive oil over high heat until a light haze forms above it. Add the chicken and brown it well, turning the pieces with tongs and regulating the heat so they color evenly without burning. Remove the chicken to a plate. Add the pork to the skillet and brown it well. Put aside. Use the same pan to make the sofrito: Add 1/4 cup olive oil, heat it, add onions, garlic, green pepper, parsley and tomatoes and let it cook for about 5 minutes.

To boiling water, add bouillon, saffron and the remaining 1 teaspoon of salt. Taste the liquid for seasoning and add more salt if necessary.

Preheat the oven to 400 degrees. On top of the stove, in a paella pan 14 inches in diameter by 2-1/2 inches deep, combine the sofrito and the rice. Pour in the boiling water and bring it back to a full boil. Arrange the chicken, pork, squid and mussels all around the pan, distributing it well. Scatter the peas and the red pepper at random over the whole. Set the pan on bottom rack of the oven and bake uncovered for 25 minutes or until liquid has been absorbed by the rice and the grains are tender but not too soft.

At no point should the paella be stirred after it goes in the oven.

When the paella is done, remove it from the oven and cover loosely with aluminum foil. Let it rest for 5 minutes. Garnish the paella with lemon and serve directly from the pan.
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Miscellaneous: Created: August 17th, 2007
Last Updated: August 19th, 2007
Source of Recipe: Unknown Printing
Filed Under: Dinner




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