Recipe for cooking paella

Recipes from Spain and Portugal :: Spanish and Portuguese Potato, Grain and Rice Dishes

This is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.

2 Tbsp. olive oil
1 clove garlic
1 frying chicken, cut into serving pieces
1 (6 to 8 ounce) chorizo sausage
3 tomatoes, chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 tsp. paprika
Salt and black pepper, to taste
1 fresh artichoke, cut into eighths, with
    choke and tough outer edges removed
3 c. chicken broth
1 c. tomato sauce
2 c. rice, uncooked
1 1/2 tsp. saffron threads, soaked in warm water
1 lb. raw shrimp, peeled
1 c. fresh or frozen green peas
12 large Spanish olives
12 scallops
2 Tbsp. chopped pimento
2 lbs. cleaned mussels or clams
Fresh parsley
Fresh lemon wedges

Heat oil in a large, heavy iron skillet or paella pan. Add garlic and cook a few mins.; remove and reserve garlic. In the same skillet, brown chicken and sliced chorizo; drain fat. Ad tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo. Cook 10 mins.

Add chicken broth and tomato sauce. Let it come to a boil. Add rice and saffron. Reduce heat and simmer, uncovered or without a lid, 15 to 20 mins. Bake 10 to 15 mins. longer.

Add shrimp, peas, olives, scallops, pimento and reserved garlic; tuck in mussels or clams (opening-side up) and reserved garlic. Bake 10 to 15 mins. longer or until mussels are open and shrimp are cooked. Garnish with parsley and lemon wedges.