Paella Spain

Portions: 16

Portion size: see procedure

U.S.

Metric

Ingredients

I

I

Chickens, 212-3 lb

(1.1-1.4 kg) each

as needed

as needed

Olive oil

S oz

II5 g

Chorizo sausage (see note)

I lb

9GG g

Lean pork, cut into large dice

l6

l6

Large shrimp, peeled

and deveined

I lb

9GG g

Squid, cleaned (p. 446),

cut into rings

I

I

Red bell peppers, large dice

I

I

Green bell peppers, large dice

l6 l6

S floz as needed l tsp l6 l6

I5G mL as needed 5 mL

Small clams

Mussels

Water

Chicken stock Saffron

Combine the clams and mussels with the water in covered pot. Steam them just until they open.

Remove the shellfish and set them aside. Strain the liquid, then add enough chicken stock to measure 2 qt (2 L). Add the saffron to the stock mixture.

1I oz

35G g

Onion, small dice

7.

In the skillet used for browning the meats, sauté the onion and

6

6

Garlic cloves, minced

garlic until soft. Use additional olive oil if necessary.

I lb

9GG g

Tomatoes, chopped

S.

Add the tomatoes and rosemary. Cook until most of the

I tsp

1G mL

Dried rosemary

liquid has evaporated and the tomatoes form a rather dry paste.

I lb

9GG g

Short-grain rice, such as

9.

Add the rice and stir. Add the chicken, sausage, pork, squid, and

Italian arborio

peppers.

I tsp

1G mL

Salt

1G.

Bring the stock mixture to a boil in a separate pot, then add to

to taste

to taste

Pepper

ll.

the rice and stir. Add salt and pepper to taste. Bring to a simmer, cover, and put in an oven heated to 350°F (175°C) for 20 minutes. (This dish is traditionally made uncovered on top of the stove, but making it in the oven is more practical for restaurants because it requires less attention.)

4 oz l6

lI5 g l6

Cooked green peas Lemon wedges

Per serving:

Calories, 630; Protein, 52 g; Fat, 22 g (32% cal.); Cholesterol, 260 mg; Carbohydrates, 52 g; Fiber, 5 g; Sodium, 630 mg.

Paella

12. Remove the pan from the oven. Check the moisture level and add more stock, if necessary. It should be quite moist but not soupy.

13. Sprinkle the peas over the rice. Then arrange the shrimp, clams, and mussels on top. Cover loosely and let stand 10 minutes to heat the shellfish.

14. For each portion, allow 8 oz (225 g) rice and vegetables,

1 shrimp, 1 clam, 1 mussel, 1 piece of chicken, and at least 1 piece each of pork, sausage, and squid. Garnish each portion with 1 lemon wedge.

Note: If chorizo sausage is not available, use pepperoni sausage or other hard, spicy sausage. You may cut the sausage into 12-ounce (15-g) chunks before sauteing or cut them up just before serving.

Paella

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