Dinner Party Paella
1/2 lb Chorizo sausage
1 3/4 lb Chicken legs
1 tb Olive oil
1/4 ts Saffron threads
3 c Chicken stock, warm
1 Onion, chopped
2 Garlic cloves, minced
28 oz Canned tomatoes
1 sm Sweet green pepper, diced
1 1/2 c Short-grain rice
1/2 ts Salt
1/2 ts Pepper
1/2 c Frozen peas
3/4 lb Large raw shrimp
3/4 lb Mussels
2 Green onions, minced
8 Lemon wedges
Authentic Spanish paella gets its name from the shallow two-handled pan in
which it is cooked. There are only three 'must have' ingredients -
short-grain rice for its velvety creaminess, saffron for its taste and
golden hue, plus olive oil - most paellas include a colourful selection of
sweet peppers, green peas, seafood, chicken and spicy chorizo sausage,
which simmers to doneness as the rice plumps.
1. Cut sausage into 1/2-inch thick slices. Remove skin from chicken; trim
off fat. Using sharp heave knife, cut through chicken leg at joint to
separate thigh from drumstick.
2. In large paella pan or deep wide skillet, hat oil over high heat; cook
sausage, stirring, for 2 minutes or until browned. Remove to platter.
Reduce heat to medium. Add chicken and cook for 7-10 minutes per side or
until evenly browned. Add to platter.
3. Stir saffron into chicken stock; set aside to soften. Add onion and
garlic to pan; cook, stirring, for 4 minutes or until softened. Add stock
mixture, tomatoes and green pepper; bring to boil, breaking up tomatoes
with back of spoon and stirring to scrape up any brown bits from bottom of
4. Stir in rice, salt and pepper; reduce heat to low. Add chicken; simmer
gently, stirring often, for 20 minutes. Gently stir in peas and sausage.
5. Meanwhile, peel and devein shrimp. Scrub mussels under running water.
With shears, trim off beards. Discard any mussels with cracked shells or
ones that do not close when tapped.
6. Nestle shrimp and mussels in rice until almost covered; cook for 7-10
minutes or until rice is tender, shrimp are pink and mussels are open.
Discard any mussels that do not open.
Garnish with onions and lemon.
Test Kitchen tip: you can use clams instead of mussels, omit the seafood
altogether and double up the chicken, or replace chorizo with any spicy
To make a fluffier paella with parboiled long-grain rice: cook, covered
adding 1/2 cup more stock near end of cooking to prevent sticking. Garnish
with trimmed fresh artichoke brushed with lemon juice to prevent browning.
Source: Canadian Living magazine Cooking Lesson: Nov, 94 developed by
Canadian Living Test Kitchen.
[paella pans were available from Cdn Living as stock item #1687, $54.95Cdn
[Nov 94] by calling 905-847-6205]
[nutrition info not avail in magazine]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini