| PAELLA
1LB. boneless chicken breasts, cut in pieces
1/2lb. diced, lean pork
1t. salt
1t. black pepper
1T. olive oil (approx)
1lb. Italian sausage cut in pieces
2 lobsters
1lb. squid, cleaned and cut in rings
1 red pepper, cut in thin strips
2 large cloves garlic, minced
1 large onion, minced
1&1/2 lbs. tomatoes, peeled, seeded, and chopped
8-12 small clams
1&1/2c. short grain white rice
1/3lb. green beans, trimmed and cut in 1/2"
pieces
1/2t. saffron threads
1 lemon cut in 8 wedges
Season chicken and porkwith half the salt and pepper. Heat oil
in a large pan; add the chicken and saute over medium high heat
until golden. Place chicken in a colander and put drippings
back in pan. Add pork to hot oil and brown. Remove and set aside.
Season squid with some of the salt and pepper. Saute in pan
just till it turns white. Set aside. Reduce heat to medium add
oil if needed and saute red peppers till softened. Set aside.
Add onion and garlic, saute till soft. Add tomatoes and cook
till most of the liquid is gone. Boil lobsters and set aside.
Steam the clams on a rack over a cup of water in a large pot
till they open. Set aside. Strain cooking liquid from clams.
Add enough water to make 3 cups, bring water to boil. To the
tomato sauce in the large pan, add the rice. Stir and add pork,
sausage, squid, green beans, saffron, and remaining salt and
pepper. Saute, stirring, 2-3 minutes. Add chicken, push down
into the rice. Add boiling liquid and cook over medium-low heat
for 20 minutes. Five minutes before cooking time is up arrange
clams, lobsters and red pepper on top. Turn off heat, cover
pan with a cloth and let sit 10 minutes. serve with lemon serves 4
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