Paella a la Valenciana

Title:
Paella a la Valenciana

Yield:
6 Servings

Categories:
Spanish




Ingredients:





     6 c  Chicken stock


     1 lg Whole onion, peeled


   1/2 ts Saffron threads


     1 lb Large shrimp


    12    Little neck clams (opt)


     1    Broiler/fryer, cut into 9


          -pieces (3 1/2 lb)


          Salt


          Pepper


     1 lb Chorizo sausage


     3 tb Olive oil


     1 md Onion, peeled and coarsely


          -chopped


     4 oz Salt pork, coarsely chopped


          -(opt)


     1 tb Minced garlic


     1 c  Dry white wine (opt)


     1 tb Paprika


     1 c  Chopped tomatoes


     1 tb Chopped fresh Italian


          -parsley


     3 c  Short-grain rice


     1    Bay leaf, crumbled


          Juice of 1 lemon





--------------------------------FOR
GARNISH--------------------------------


          A handful of frozen peas


          A few strips of pimiento


          -or roasted pepper





 In a saucepan, combine the chicken stock, whole onion and the crushed


 saffron threads. Cover the pan, and simmer over low heat while you


 prepare the rest of the ingredients.


 


 Peel and devein shrimp. Wash the clams. Rinse the chicken in cold


 water and pat dry.


 


 Slice the chorizo into 1/8" discs. Place in a paella pan or skillet,


 and cook over medium heat until fat is redered. Remove with slotted


 spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1


 tablespoon olive oil until pink; remove and reserve.


 


 Wash or wipe out the pan. Salt and pepper chicken pieces. Brown


 chicken in 1 tablespoon of oil, turning until all sides are browned


 but not fully cooked. Remove from pan and reserve. If desired, remove


 the skin from the chicken pieces and discard.


 


 Drain fat from pan. Add final tablespoon of oil to pan. Add onions and


 salt pork. Over medium-high heat, saute the mixture until onions are


 wilted. Add garlic, and saute about 30 seconds. Add white wine, stir


 and cook over medium-high heat until most of the wine has evaporated.


 


 Remove pan from heat. Add paprika and tomato and parsley, and stir


 well. Return pan to heat, and cook until mixture thickens. Add rice,


 and stir until rice is coated with tomato mixture.


 


 Remove whole onion from chicken stock. Add chicken stock and saffron


 to rice mixture. Raise heat to high; stir and add chicken pieces,


 shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir


 ingredients.


 


 Cover and cook over low heat until the rice has absorbed the liquid


 and the clam shells have opened, about 25-30 minutes.


 


 Five minutes before the end of cooking time, sprinkle top of paella


 with peas. Cover and continue cooking. Garnish with pimiento.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip