Chicken & Seafood Paella (8 - 10)
Category: Rice and Grains
Country: Spain
Ingredients...
- 6 cups chicken stock
- ½ tsp saffron
- 1 small onion
- 2 samll chickens cut in serving pieces
- Salt
- 1 medium onion, chopped
- 4 spring onions, chopped
- 4 cloves garlic, chopped
- 2 pimentos, diced
- 1 lb shelled shrimp
- 8 crab claws or king prawns in shell
- 3 cups short grain rice
- 5 tbsps chopped parsley
- 2 bay leaves, crumbled
- ½ cup dry white wine
- 1 tbsp lemon juice
- ¼ lb peas
- 18 small clams, cleaned
- 18 small mussels, scrubbed
- Lemon wedges
- Chopped parsley
Instructions...
- Heat broth with saffron & whole onion. Cover & simmer for 15 mins. Remove onion & reserve 5½ cups broth.
- Sprinkle chicken pieces with salt. Heat oil in 15" paella pan & fry chicken pieces over a high heat until golden.Remove and set asideAdd chopped onions , spring onions, garlic and pimento and saute until onion has wilted, Add shrimps and crab claws & saute 3 minutes more. Remove shrimps and crab and put with chicken.
- Add the rice to the pan and stir well to coat with the oil. Sprinkle in 5 tbsps of chopped parsley and the crumbled bay leaves.
- Stir in the boiling chicken stock, lemon juice, white wine and peas. Season. Boil and cook uncovered over medium heat for 10 minutes. Bury the shrimp and chicken in the rice.
- Add the clams and the mussels pushing them into the rice with the edge that will open facing up. Decorate with the crab claws / king prawns. Bake at 325 F for 20 minutes. Remove from oven, cover with foil, and let sit for 10 minutes more.
- Decorate with lemon wedges and chopped parsley to serve.