Spanish Seafood Paella Recipe
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Ingredients:
1.2 kg chicken parts
1/4 cup olive oil
1 medium onions, finely diced
4 garlic cloves, minced
2 teaspoons salt
Fresh ground pepper
1/2 teaspoon paprika
1 large red bell peppers, roasted, peeled, seeded, and diced
1/2 cup sliced green onions
1/2 kg squid, cleaned, sacs cut into rings
1/2 teaspoon saffron threads
1/5 kg large raw shrimp, peeled and deveined
3 cups short-grain rice (preferably Spanish or Italian)
6 cups warm chicken stock
1.5 kg small live clams
1 cup frozen peas
Directions:
With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
When the onion begins to sizzle, increase the heat to medium.
Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
Enjoy!
