You may vary the ingredients in Zafran Paella (thah-fran pah-ee-yah) using tiny eels and prazuns or shrimps instead of the combination suggested here. Rabbit may be substituted for the chicken. Whatever ingredients you use, your friends are sure to compliment you on this delicious dish.
1 medium-sized lobster, shell split, claws cracked and grey sac removed
3 fl. oz. olive oil
3 lb. chicken, cut into serving pieces
6 lean bacon slices, rinds removed and chopped
2 large tomatoes, blanched, peeled, seeded and chopped
2 garlic cloves, finely chopped
8 oz. mange-tout, washed and drained
1 lb. long-grain rice, washed, soaked in cold water for
30 minutes and drained
2 teaspoons paprika
2 pints water
2 teaspoons salt
½ teaspoon ground saffron
12 small clams, steamed
8 oz. baby squid, cleaned
6 lemon wedges
Remove the lobster meat from the shell and claws and cut it into 1-inch pieces. Set the flesh aside and discard the shell and claws.
In a large, deep frying-pan, paella pan or flameproof casserole, heat the olive oil over moderate heat. When it is hot, add the chicken pieces and the bacon and fry, stirring and turning occasionally, for 5 to 10 minutes or until the chicken pieces are lightly browned all over. Add the tomatoes, garlic and mange-tout and fry for a further 5 minutes, stirring frequently.
Using a slotted spoon, remove the mixture from the pan or casserole. Set aside and keep hot.
Add the rice and paprika to the pan or casserole and, shaking the pan or casserole frequently, cook for 3 minutes or until the rice is well coated with the oil. Add the water, salt and saffron, stir well and bring to the boil. Reduce the heat to low, add the chicken and vegetable mixture and cook for 10 minutes, stirring occasionally. Add the clams, snails, squid and lobster and cook for a further 5 to 10 minutes or until the chicken is cooked through and all the cooking liquid has been absorbed by the rice.
Remove the pan or casserole from the heat. Serve from the pan or casserole, garnished with the lemon wedges.