Paella a la michele

6 servings

Ingredients

Quantity Ingredient
Ozburn (hbwk07a)
3 pounds Chicken cut 8 pieces reserve back and wings for stock.
⅓ cup Olive oil
20 Milliliters garlic; crushed
2 mediums Onions; chop
1 medium Green pepper; chopped
½ teaspoon Oregano
1 teaspoon Saffron
1 tablespoon Parsley; chopped
1 teaspoon Salt
Freshly ground pepper
2 Chorizo; sliced
1 large Tomato; peel, seed, chop
2½ cup Uncooked rice
6 cups Chicken stock; boiling
1 pounds Shrimp; shelled & deveined
½ cup Fresh or frozen peas partially thawed
1½ pounds Lobster meat, cooked cut in pieces
12 Mussels or clams
Pimiento strips for decoration

Directions

Heat oil in a large skillet or paella pan and brown chicken on all sides. Add garlic, onions, and green pepper. Sprinkle oregano, saffron, parsley, salt and pepper over chicken then add chorizos.

Simmer for 10 minutes.IF USING A SKILLET, transfer all ingredients to a large heavy casserole. Add tomato and rice. Stir gently then add stock and shrimp; bring to a boil, reduce heat to a simmer and cook, covered, over medium-high heat for 20 minutes. Add peas and lobster meat; carefully stir into paella. Decorate with lobster claws, mussels or clams, which have been steamed in a little seasoned water until the shells open, and the pimiento strips. Simmer for 5 minutes more and serve in the casserole. IF USING A PAELLA PAN, add tomato and rice; stir gently and add the stock and shrimp. Put on lower shelf of a preheated 400~ oven for 20 minutes, uncovered. Add peas and lobster meat; carefully stir into paella. Decorate with lobster claws, mussels or clams, which have been steamed in a little seasoned water until the shells open, and the pimiento strips. Return to oven, uncovered, for 5 minutes more. Serve in the paella pan. (wrv)

Related recipes