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I can't vouch for this recipe, but it was submitted by Aida Aneses in NRO1
to our facilities United Way Cookbook...
Spanish Paella (PAH EH YA)
(8 Servings)
Ingredients:
2 1/2 lbs Cleaned Chicken (Remove Skin) 1 med Green Pepper (chopped)
2 1/2 tsp Salt for Chicken 1 med Onion (chopped)
1 cup or 2 tomatoes (chopped) 1/2 lb Pork/Veal (cut in 1
1 cup frozen peas inch cubes)
1/2 lb cooked Lobster 1/2 lb cleaned/cooked shrimp
2 cups long grain parboiled rice 1 garlic clove (chopped)
1 tsp Cayenne Pepper 12 clams in shells or 8 oz
8 TBLS Tomatoe Sauce cut clams
4 1/2 cups of Chicken broth made from 2/3 cup olive oil
the neck and backbone 2 1/2 tsp salt for broth
2 TBLS Saffron parsley for garnish
6 oz. Frozen/canned Artichoke 1 (10 1/2 oz) can asparagus
Hearts tips for garnish
2 Sweet Red canned Peppers cut into thin slices for garnish
Directions:
1. Cut chicken into parts and salt all over with the 2 1/2 tsp of salt
2. Salt pork/veal with 1/2 tsp of salt
3. Prepare the broth by cooking the chicken neck/backbone/innards for
40 minutes with 2 1/2 tsp of salt. Remove chicken parts, strain broth.
Set aside.
4. Make ready the cooked shrimp, lobster & clams
5. In the Olive oil, brown the chicken at med heat/remove/set aside
6. In the same oil brown the pork/veal, remove/set aside with the chicken
7. Strain oil & in it in a large kettle at medium heat cook the peppers,
onion, tomatoes, garlic, saffron, cayenne pepper and tomatoe sauce.
- Cook for about 5 minutes.
8. Preheat oven at 350 (F.) degrees.
9. Put the rice in the kettle, add 1/2 cup of the chicken broth & stir fry
the rice for about 5 minutes.
10. Transfer the rice to a 4 quart casserole dish
11. Gradually add the balance of the broth while mixing the rice.
12. Add the chicken, pork/veal, shrimp, lobster, clams, artichoke hearts & peas.
13. Place the uncovered casserole dish in oven & bake 40/45 minutes or until
the rice is almost dry.
14. Remove from oven & garnish with the sliced red peppers, parsley & asparagus
tips.
15. Serve Immediately
*TIP* Just before serving sprinkle about 2 TBLS of olive oil over the rice
to make it shine.
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Spanish Paella from Spain
The only required things for the paella are olive oil, rice,
seafood, and chicken. The rest depends on the availability in the
market.
It's necessary a casserole with a broad base and short height
(let's say about 30 to 40 cmts of diameter and 6 to 8 cmts of
height), what we call "PAELLA"; (actually the name of the plate
comes from that tool). The fire should be as broad as the base of
the "paella", we use to put a heat diffusor, or when possible a
barbecue, which is the best as the coal smoke gives the paella a
special taste.
Ingredients: (for 4 servings (hungry!)).
350 gr. rice 4 tbls olive oil
1/4 mid-size onion (chopped) 8 mussels (garnish)
1 tbls threads of saffron 1 garlic clove (chopped)
150 gr. chicken in pieces (3 to 4 cmts) 100 gr. clams
125 gr. pork in pieces (same size) 100 gr. prawns
125 gr. veal in pieces (same) 1 mature red tomato
4 Norway-type lobsters (cigalas) 1 tbls cooking salt
1 red pepper cut in slices 100 gr. squid (calamares)
water (double than rice in volume) 50 gr. canned peas
Process:
Spread in the paella (the tool, which will be so called onwards),
the olive oil and cook the onion, garlic, and tomato cut in
pieces, all together.
With a wooden spoon squeeze out the tomato pieces while cooking
for 3 to 4 min. at medium heat.
Then add the chicken, pork and veal and cook for 5 more minutes.
After that add prawns, squids, clams, mussels (in their half
shells), and the lobsters, and stew another 5 min.
Then remove/set aside the mussels and squids.
Add the rice all over the paella and stir it up.
Pound in a mortar the saffron and salt, dilute with some water and
pour in the paella with the rest of the water (better if
previously warmed), and the peas.
Shake the whole paella grasping it by the handles in order to
distribute everything homogeneously.
Cook at little heat for about 20 min. (It depends on the rice
hardness, the final result should be with the rice "al dente"
(tender but tight)).
Garnish with the removed lobsters, mussels (also in the half
shells), and red pepper slices.
In the precise moment (by testing some grains of rice), when you
can't see any liquid but the rice is done, remove the paella from
the fire and cover with a dishcloth in order to allow the last
sweating for 5 min. which gives the paella its original,
legitimate, and real taste (The grains will not be sticky).
Serve NOW with lemon cut in quarters.
Everybody MUST be sat at the table. Paella doesn't wait for
anybody!!!.
The wine is better if white and dry, and served cold (5-10 �C).
Enjoy it
Jose
Madrid - Spain
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| Error correction for .5
Sorry for the mistake, but the first time the mussels are put in
the paella, they SHOULD BE ALIVE, so must be closed, not in their
half shells.
I've tried to correct this before but the conf. was protected, and
then I haven't privilege to delete the entry and add the new one,
so take this into account !.
Regards
Jose
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