Traditionally, Paella is made from a combination of chicken, seafood, sausage, vege-tables and rice. It can vary from a simple supper dish made with few inexpensive chicken pieces and a handful of shrimps to an elaborate party dish with lobster and mussels. Whichever way you make it, Paella (pah-ee-yah) needs no accompaniment other than a chilled Spanish white wine. If you prefer, you leave the mussels in their shells.lxl| lb. cooked lobster, shell split, claws cracked and grey sac removed

2 tablespoons olive oil

1×2 lb. chicken, cut into

8 serving pieces 1 chorizo sausage, sliced 1 medium-sized onion, thinly sliced

1 garlic clove, crushed

3 tomatoes, blanched, peeled, seeded and chopped or

8 oz. canned peeled tomatoes, drained

1 large red pepper, white pith removed, seeded and chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

12 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

1 pint water juice of

1 lemon

½ teaspoon ground saffron, soaked in

4 fl. oz. warm water for

20 minutes

8 oz. peas, shelled

6 oz. large prawns or shrimps, shelled

1 quart mussels, scrubbed, steamed and removed from their shells

1 tablespoon chopped fresh parsley

Remove the lobster meat from the shell and claws and cut it into 1-inch pieces. Set aside.

In a large deep frying-pan, flameproof casserole or paella pan, heat the olive oil over moderate heat. When it is hot, add the chicken pieces and chorizo sausage slices and fry, turning occasionally, for 10 to 15 minutes or until the chicken is evenly browned.

Using tongs or a slotted spoon, remove the chicken pieces and sausage slices from the pan. Set aside and keep hot.

Add the onion and garlic to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the tomatoes, red pepper, salt, pepper and paprika and cook, stirring occasionally, for 10 to 12 minutes or until the mixture is thick.

Add the rice to the pan and, shaking the pan frequently, fry it for 3 minutes or until it is transparent. Add the water, v

Pour over the veal and mushroom mix-ture. Toss well and serve immediately, with the grated Parmesan cheese. lemon juice and the saffron mixture and bring to the boil. Reduce the heat to low and stir in the peas. Return the chicken pieces and sausage slices to the pan and cook for 15 minutes, stirring occasionally. Add the lobster meat, prawns or shrimps and mussels and cook for a further 5 minutes or until the chicken is cooked through and all the cooking liquid has been absorbed.

Remove the pan from the heat. Sprinkle over the parsley and serve immediately.

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