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Paella

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.

Recipe Ingredients

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 andtough 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

Method

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.


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