This 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.
2 tablespoons olive oil
1 clove garlic
1 frying chicken, cut into serving
1 (6 to 8 ounce) chorizo sausage
3 tomatoes, chopped
1 onion, peeled
1 red bell pepper, seeded and chopped
1 teaspoon paprika
and black pepper, to taste
1 fresh artichoke, cut into eighths, with choke andtough outer edges removed
3 cups chicken broth
1 cup tomato sauce
1 1/2 teaspoons saffron threads, soaked in warm water
raw shrimp, peeled
1 cup fresh or frozen green peas
12 large Spanish olives
2 tablespoons chopped pimento
2 pounds cleaned mussels or clams
Fresh lemon wedges
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.
Add tomatoes, onion, bell pepper, paprika, salt,
pepper and artichoke pieces to chicken and chorizo. Cook for 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.