Paella Paella España |
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| Paella ~ A traditional (expensive) dish from Spain...(chicken, sausage, clam, mussels, lobster). Traditionally served on special occasions, weddings, birthdays, anniversaries. 4 lobsters 1-1½ pounds each 12 tbsp butter, melted salt & freshly ground black pepper 3 tbsp olive oil 1 chicken 3½ pounds, cut into serving size pieces (liver & gizzard optional) 6 sweet or hot Italian sausages (about 1 pound) 8 mixed sweet red and green, and yellow bell peppers, seeded, cut into eighths. 2 onions, medium, cut into eighths 2 cloves garlic, chopped 4 large tomatoes, quartered 1 tbsp saffron (or less to taste) 1½ pounds shrimp, raw, shelled, de-veined 24 mussels in the shell, scrubbed well 12 clams in the shell, scrubbed well 3 cups rice, uncooked, rinse well 3 cups chicken stock (broth) 1. Preheat oven to 350 degrees 2. If live lobsters are used....Plunge a knife into the center of each lobster where the tail and body meet. This will kill the lobster instantly. Cut the lobsters in half at the mid-section, between the carcass and the tail. Cut the tail section into 3 pieces each. Cut the carcasses in half lengthwise. Discard the sac. Crack the claws. 3. Arrange the pieces of lobster on a large baking dish, brush with butter. Sprinkle with salt and pepper and cover loosely with foil. Place in the oven and bake for 10 minutes. Remove the lobster from the oven, set aside and keep warm. 4. Meanwhile, select a large deep skillet or use a traditional paella pan. Add the oil to the skillet, heat, add chicken, sausage and onions. Cook over moderate heat, partly covered, turn pieces occasionally until brown, about 20 minutes. 5. Add bell peppers, tomatoes, and garlic. Cook, uncovered, turning pieces occasionally. Add the rice, stock, saffron, and salt & pepper to taste. Cover and cook about 15 minutes. Add the lobster, shrimp, clams, and mussels. Cover and cook once more for 10 - 15 minutes until chicken is tender, the rice is done, and the clams and mussels have steamed open. Discard any mussel that has not opened. Serve hot Serves 12 - 16 To Clean Mussels Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. If the mussels are exceptionally dirty, let them soak in cold water to cover, with 1/3 cup salt and 1 tablespoon cornmeal per gallon. Let them soak for 2 hours to help them disgorge any sand. Drain the mussels and rinse them under cold water. |