Paella

Total Time:
2 hr 35 min
Prep:
35 min
Cook:
2 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Olive oil, for sauteing
  • 1 onion, finely chopped
  • 1 tomato, skinned and seeded
  • 30 mussels, scrubbed and debearded
  • 12 clams, scrubbed
  • White wine, to cover
  • 1/2 chicken, chopped into small pieces
  • 6 medium squid, chopped into small pieces
  • 2 bell peppers, chopped into small pieces
  • Fish stock
  • Salt and freshly ground black pepper
  • 3 to 4 strands saffron
  • 1 pound medium shrimp, shelled and deveined
Directions
  • Sweat the onion with in a thin layer of olive oil on low heat for 1 1/2 hours. Add the tomato and simmer for 1 more hour. Let cool and strain. Set aside the onion/tomato mixture.

  • Open 30 mussels and 12 clams by covering them with white wine. Reserve the wine and juice.

  • Reserve the olive oil to saute more ingredients. Saute the chicken in olive oil for about 8 minutes. Set aside.

  • Saute the squid for 5 minutes in olive oil. Set aside.

  • Saute the peppers for 5 minutes. Set aside.

  • Add enough water to the reserved mussel and clam juice so it equals 5 1/2 cups. Flavor the fish stock with salt, pepper, and saffron.

  • Bring to a boil; add 2 cups of rice. Add the Sauteed chicken, squid, peppers, and the onions/tomato mixture.

  • Bring to a strong boil for 4 minutes. Reduce the heat and add the mussels, clams, and shrimp. Boil moderately for about 10 to 12 minutes. Let sit for about 7 minutes. Then serve.


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