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Add a photoThis is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.
Ingredientes
- 2 tablespoons olive oil
- 1 clove garlic
- 1 frying chicken, cut into serving pieces
- 1 (6 to 8 ounce) chorizo sausage
- 3 tomatoes, chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 fresh artichoke, cut into eighths, with
- choke and tough outer edges removed
- 3 cups chicken broth
- 1 cup tomato sauce
- 2 cups rice, uncooked
- 1 1/2 teaspoons saffron threads, soaked in warm water
- 1 pound raw shrimp, peeled
- 1 cup fresh or frozen green peas
- 12 large Spanish olives
- 12 scallops
- 2 tablespoons chopped pimento
- 2 pounds cleaned mussels or clams
- Fresh parsley
- Fresh lemon wedges
Direcciones
- Heat oil in a large, heavy iron skillet or paella pan. Add garlic and cook a few minutes; remove and reserve garlic. In the same skillet, brown chicken and sliced chorizo; drain fat. Ad tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo. Cook 10 minutes.
- Add chicken broth and tomato sauce. Bring to a boil. Add rice and saffron. Reduce heat and simmer, uncovered, 15 to 20 minutes. Bake 10 to 15 minutes longer.
- Add shrimp, peas, olives, scallops, pimento and reserved garlic; tuck in mussels or clams (opening-side up) and reserved garlic. Bake 10 to 15 minutes longer or until mussels are open and shrimp are cooked. Garnish with parsley and lemon wedges.
