From sunny Spain comes a bright, gay dish that is a subtle combination of delicious flavors. Ordinarily it is cooked on top of the range in a special paella pan, but for ease of preparation we have baked ours in the oven.
3/4 cup Olive oil
1/2 lb. boneless pork, cut into 1/2-inch cubes
3 chorizos (Spanish sausage) or hot Italian sausage, cut into 1/2-inch slices
1 2 1/2-lb. chicken, cut up
1/2 tsp. crumbled thyme
2 garlic cloves, mashed
2 medium onions, chopped
1 can (4 oz.) pimiento, drained and chopped
2 cups long-grain rice
1 small tomato, chopped
1 tsp. whole saffron fibers or 1/4 tsp. powdered saffron
1 qt. chicken broth (approx.)
2 tbsp. lemon juice S
alt and pepper
1 lb. raw shrimp, shelled and deveined
3 6-oz. frozen rock lobster tails, cut, shells and all, into 1-inch slices
1 pkg. (10 oz.) frozen peas
1 pkg. (9 oz ) frozen artichoke hearts
16 well-scrubbed mussels
16 well-scrubbed little-neck clams
Heat olive oil in a large skillet. Brown pork and sausage pieces. As pieces brown, remove to a large (3-qt.) casserole or roasting pan. Rub chicken with thyme and garlic. Brown on all sides in oil; remove chicken to casserole. Add onion and pimiento to pan drippings; saute until onions are golden. Add rice, tomato and saffron; stir until rice is well coated. Sprinkle rice mixture over chicken. Pour chicken broth and lemon juice evenly over casserole. Add salt and pepper to taste. Put uncovered casserole into preheated 350° F. oven for 75 minutes. Put shrimp and lobster into casserole, pushing pieces down into liquid. Continue baking until rice is almost tender, about 75 minutes. At this time the liquid should be almost absorbed. Thaw peas and artichoke hearts under running cold water, and separate. Add to casserole and stir to distribute through rice mixture. Push mussels and clams into rice. Bake 5 minutes, or until mussels and clams open. Add more broth if necessary to keep moist. To keep warm and prevent over-cooking, cover and lower heat to 250 F.
—Helen Feingold; photo by Midori
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