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Paella Espania
Copyright 2001 Television Food Network, G.P. All rights reserved

Ingredients
1frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice, short to medium grain, like Valencia
2 teaspoons saffron threads


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips

Directions
Rinse the chicken pieces and pat dry. Season all over
with salt, black pepper, and oregano. Heat the oil in a paella pan or wide
skillet. Brown the chicken on all sides, when nearly cooked through, add the
chorizo links and brown.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Remove the chicken and sausage from the pan. Cut the sausages into slices and set
aside. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing
the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the
flavors meld. Season with salt, black pepper, and paprika.
Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water
for 5 minutes then stir it into the rice.
Add the stock/water and simmer for 10 minutes, gently moving the pan around so the
rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add
the shellfish and the reserved chicken and sausage. Simmer, without stirring,
until the rice is al dente and the mussels have opened. (Do not eat any mussels
that do not.)
Scatter the peas on top and continue to cook until the liquid is absorbed. The
ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat
for 5 minutes before serving. Garnish with lemon wedges and strips of

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

pimento.

4

Copyright 2006 Television Food Network, G.P., All Rights Reserved