Ingredients
- 1 medium onion, cut into large pieces
- 1 chicken, cut into pieces, carcass reserved
- Salt and pepper
- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 2 cups rice
- 1/2 pound cod fish fillets
- 1/2 pound raw, peeled shrimp, shells reserved
- 1 pound clams
- 1 pound mussels
- 1 pound linguica, sliced into 2-inch pieces
- 1 red bell pepper sliced
- 2 cups shrimp/chicken stock
- 1/2 cup white wine
- 1/2 teaspoon saffron or substitute such as safflower, Sazon or Bijol
- 1 cup frozen peas
- Hot pepper sauce
Directions
In a large saucepan combine onion, chicken carcass, shrimp shells and enough water to cover all (at least 3 cups), and simmer for approximately 1 hour. Season to taste with salt and pepper. Reserve 2 cups for Paella.
Rinse chicken pieces and pat dry. Season with salt, pepper. Saute in 1/4 cup olive oil until golden. Remove chicken and saute garlic, onion and rice for a few minutes. Add chicken back to skillet on top of rice, tuck in seafood and sausage. Add shrimp/chicken stock, wine, saffron and bell peppers. Cover and simmer 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 additional minutes. Serve with hot pepper sauce.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By kfrechman_2194227
Burbank, CA
on March 01, 2005
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This Paella is much better than most I have had in restaurants. I did make a few changes that I think make the recipe better: 1 used Better Than Bouillon chicken stock rather than make my own 2 used roasted garlic for more flavor depth and added it after the onions and rice had mostly cooked 3 used 2 tenderized Calamari steaks, cut into half inch cubes instead of the cod ? I like the flavor and texture better 4 added a can of anchovies to boost the flavor depth 5 used Basmati rice, again for the flavor 6 used a jarful of roasted red peppers rather than a fresh pepper 7 used hot linguica and skipped the hot sauce. Don?t skimp on the saffron if you want this to taste fantastic.
By specialca5658
Henderson, NV
on October 23, 2004
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I have made this dish several times in the past and this recipe here is the correct way to make Paella. Although I use Lobster and Scallops in replace of Cod Fish. Along with the Mussels,Clams and Shrimps.
Enjoy... Sincerely... Caleb
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