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Receta Paella A La Valenciana
by Global Cookbook

Paella A La Valenciana
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  Raciónes: 6

Ingredientes

  • 6 c. chicken stock
  •     I lg whole onion, peeled
  • 1/2 tsp Saffron threads
  • 1 lb large shrimp
  • 12 x little neck clams (optional)
  • 1 x broiler/fryer, cut into 9 pcs (3 1/2 lb)
  •     Salt
  •     Pepper
  • 1 lb chorizo sausage
  • 3 Tbsp. extra virgin olive oil
  • 1 med onion, peeled and coarsely-minced
  • 4 ounce salt pork, coarsely minced (optional)
  • 1 Tbsp. chopped garlic
  • 1 c. dry white wine (opt)
  • 1 Tbsp. paprika
  • 1 c. minced tomatoes
  • 1 Tbsp. minced fresh Italian parsley
  • 3 c. short-grain rice
  • 1 x bay leaf, crumbled
  • 1 x juice of 1 lemon
  • 1 x handful of frzn peas
  • 1 x few strips of pimiento or possibly roasted pepper

Direcciones

  1. In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients.
  2. Peel and devein shrimp. Wash the clams. Rinse the chicken in cool water and pat dry.
  3. Slice the chorizo into 1/8" discs. Place in a paella pan or possibly skillet, and cook over medium heat till fat is rendered. Remove with slotted spoon, and reserve. Wash or possibly wipe out the skillet. Saute/fry shrimp in 1 Tbsp. extra virgin olive oil till pink; remove and reserve.
  4. Wash or possibly wipe out the pan. Salt and pepper chicken pcs. Brown chicken in 1 Tbsp. of oil, turning till all sides are browned but not fully cooked. Remove from pan and reserve. If you like, remove the skin from the chicken pcs and throw away.
  5. Drain fat from pan. Add in final Tbsp. of oil to pan. Add in onions and salt pork. Over medium-high heat, saute/fry the mix till onions are wilted. Add in garlic, and saute/fry about 30 seconds. Add in white wine, stir and cook over medium-high heat till most of the wine has evaporated.
  6. Remove pan from heat. Add in paprika, tomato, and parsley. Stir well. Return pan to heat, and cook till mix thickens. Add in rice, and stir till rice is coated with tomato mix.
  7. Remove whole onion from chicken stock. Add in chicken stock and saffron to rice mix. Raise heat to high; stir and add in chicken pcs, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients.
  8. Cover and cook over low heat till the rice has absorbed the liquid and the clam shells have opened, about 25-30 min.
  9. Five min before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento.