New Year's Paella

Title:
New Year's Paella

Yield:
8 Servings

Categories:
Seafood,
Spanish,
Fish




Ingredients:





     8 c  Fish or Chicken Stock


     1 tb Saffron Threads


     3 tb Olive Oil


     6    Garlic Cloves, chopped


     2    Onions, medium, chopped


     1    Red Bell Pepper, chopped


     1    Green Bell Pepper, chopped


     8    Chicken Pieces, boned


     8    Chorizo Sausages in chunks


     8 oz Squid, cut into rings


     4 c  Rice


     4    Tomatoes, peeled, in chunks


     1    Salt


     1 c  Green Peas, shelled


   1/2 c  Black Olives, sliced


     1    Parsley, chopped


 1 1/2 lb Rockfish, cut into chunks


     2 lb Mussels, rinsed, debearded


     2 lb Shrimps, large, peeled






 Bring the stock to a boil, add $affron, simmer 10 minutes, and set aside.


 In a large paella pan or other large pan, heat the olive oil. Add the


 garlic and saute just till it begins to color. Add the onions and saute to


 soften. Add the peppers and cook slightly, then remove the vegetables form


 the pan and set aside. Add the chicken and brown, remove from pan. Add


 sausage chunks and brown, remove from pan. Add the squid and toss briefly.


 Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables,


 peas, olives, and parsley, reserving some of the parsley for garnish. Stir,


 cover, and bring to a boil. Remove cover and arrange rockfish pieces on


 top. Replace cover and cook about 5 minutes more. Uncover and add mussels,


 cover and cook 5 minutes. Add the peeled and deveined large shrimps, cover


 and cook until mussels open, shrimp are cooked, and rice is tender. Add


 more stock or water at any point if the rice appears too dry. The rice


 should be moist, not soupy. Let the paella stand covered about 5 minutes


 before serving. Sprinkle with remaining parsley. Place pan on a pad in


 center of table and remove lid with a flourish!