Paella valenciana

6 servings

Ingredients

Quantity Ingredient
Ozburn (hbwk07a)
1 cup Rice
1 quart Large mussels
¼ cup Olive oil
4 Chicken pieces
¼ pounds Lean pork or ham; cubed
1 Onion; chopped
1 Green pepper; seed; cut
1 Milliliter garlic; crused
2 Tomatoes; peel, chop
Salt and pepper; to taste
pinch Saffron; soaked in
2 cups Hot water for 20 minutes
½ cup Chorizo sausage; sliced
½ cup Fresh or frozen green peas
½ cup Green beans; cut in 1\" piece
4 larges Shrimp
12 To 14\" paella pan or shallow casserole

Directions

Scrub the mussels in cold water; discard any that do not close when tapped. Heat the oil in the paella pan and fry the chicken over medium heat until well browned on all sides, about 10-12 minutes; remove and keep warm. Add pork or ham and brown lightly; add onion, green pepper, garlic, tomatoes and seasoning; cook, stirring occasionally, until the vegetables are tender and all liquid has evaporated; lift out with a slotted spoon. Add the rice to the pan and cook, stirring, until hot and coated with remaining oil; add water and saffron liquid and bring to a boil. Remove from the heat and put chicken, green pepper mixture, sausage slices, peas, beans, mussels and shrimp on top of rice. Bring back quickly to a boil and simmer on top of the stove or bake in a pre-heated 350~ oven for 20-25 minutes or until all liquid is absorbed and the mussels have opened. Let the paella stand in a warm place for 5 minutes for the flavors to blend; adjust seasoning and serve immediately. (wrv)

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