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 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
- 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.
- Garnish with parsley and lemon wedges.