METHOD
Preheat oven to 325°
F.
Combine broth, saffron,
whole onion in a small saucepan. Cover and simmer 15 minutes.
Remove onion and measure
the broth - you need exactly 5 1/2 cups.
Cut chicken into small
serving pieces- the whole breast in 4 parts, each thigh into 2 parts,
the bony tip of the leg chopped off, the wing tip discarded, and the rest
of the wing separated into 2 parts. Dry pieces well and sprinkle with
salt.
In a metal Paella Pan
(18-inch diameter is perfect), heat oil. Add chicken pieces and fry over
high heat until tender. Remove to a warm platter.
Add chorizo and ham to
pan and stir-fry about 10 minutes. Add the chopped onion, scallions, garlic,
and pimiento and sautéuntil onion is translucent. Add shrimp and
sauté until shrimp barely turns pink (3-4 minutes). Remove shrimp
to the platter with the chicken.
Add rice to pan and stir
to coat well with oil. Sprinkle in parsley and bay leaves.
Stir in boiling hot chicken
broth, wine, and peas. Salt to taste.
Bring to boil and cook,
uncovered, stirring occasionally, over medium-high heat, about 10 minutes.
Blend shrimp and chicken in rice. Add clams and/or mussels, blending into
rice, with edge that will open facing up.
Move Paella pan to oven
and bake at 325° F, uncovered, for 20 minutes.
Remove from oven and
let rest on top of stove, lightly covered with foil, for about 10 minutes.
Serves: 6 - 8
Recipe from www.inmamaskitchen.com
Contributor: David Adams
"Maria
prepared this marvelous mixture outdoors on a metal tripod over a wood fire.
Her Paella pan was as oval and deep as the tire on a pickup truck! Sitting
beside her, I would query her as to technique, the proper amount and order
of ingredients, preparation time etc. In her jolly and matronly manner,
she was only too happy to oblige with true Mallorcan hospitality."
David Adams
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