It’s paella time!
  • 1 table spoon of olive oil
  • 5 bacon slices, diced
  • 1 kg whole chicken, cut into 8 pieces
  • 500 grams chopped onions (about 2 medium)
  • 4 garlic cloves, minced
  • 500 grams long-grain white rice
  • 200 grams roasted sliced pimientos with juice
  • 1/2 teaspoon crushed saffron threads
  • 0,5 liters bottled clam juice
  • 0,375 liters of chicken stock or canned low-salt chicken broth
  • 500 grams of large uncooked shrimp (peeled and deveined)
  • 500 grams cleaned squid bodies, cut into 1/2-inch rings
  • 1 dozen clams, scrubbed
  • 1 dozen mussels, scrubbed, debearded
  • 1/4 liter frozen green peas, thawed
  • Lemon wedges

Preheat oven to 240 °C.

Heat olive oil in heavy large pot over medium-high heat. Add diced bacon and cook until fat becomes transparent.

Transfer bacon to paper towels and drain. Set aside.

Garnish chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, should be about 7 minutes per side. Then remove chicken from pot.

Add chopped onions and garlic to pot and saut?e’ until beginning to brown, take out any browned bits, about 10 minutes.

Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.

Pour rice mixture into a medium sized glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with tin foil.

Bake paella until chicken is cooked through, clams and mussels open and rice is tender,takes about 45 minutes (discard any clams and mussels that do not open!).

Remove foil from baking dish. Let paella sits for 10 minutes. Serve with lemon wedges…Enjoy!!!

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