Seafood, sausage and bell pepper paella pt 1

1 servings

Ingredients

Quantity Ingredient
¼ cup Finely chopped fresh oregano
¼ cup Finely chopped fresh thyme
¼ cup Finely chopped fresh Italian parsley
¾ cup Olive oil
8 tablespoons Dry red wine
1 tablespoon Cracked black peppercorns
1 tablespoon Ground coriander
8 Garlic cloves; minced
1 tablespoon Cayenne pepper
2 teaspoons Salt
1 teaspoon Red wine vinegar
8 Chicken legs
1½ pounds Spanish chorizo or linguiça; * casings removed
; sausage
4 larges Onions; coarsely chopped
½ pounds Tomatoes; cut into wedges
8 ounces Ham slices; cut into 2 x
; 1/4-inch strips
; (1/4-inch-thick)
2 tablespoons Diced salt pork
1 pounds Hot Italian sausages
3½ cup Chicken stock or canned broth
3 cups Bottled clam juice
1 teaspoon Saffron threads; crushed
4 cups Short-grain rice
1½ pounds Uncooked large shrimp; peeled, deveined,
; tails intact
16 Littleneck clams; scrubbed
16 Mussels; scrubbed and
; debearded
1 pounds Halibut or sea bass fillets or shark; cut into 1-inch
; steaks, pieces
; (1-inch-thick)
2 Bay leaves
4 Frozen uncooked lobster tails; (optional), thawed
; and split
; lengthwise
; (8-ounce)
Vegetable oil
3 larges Yellow bell peppers; quartered
3 larges Red bell peppers; quartered
3 larges Green bell peppers; quartered
1 10 ounce pac frozen peas; thawed
Limes; quartered
Lemon; quartered

Directions

*Spanish chorizo, a fresh, garlic-flavored pork link sausage that is milder than Mexican chorizo, is available at Spanish markets. Linguiça, a similar Portuguese sausage, is available at Spanish and Latin American markets.

Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processor. Add ¼ cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar.

Blend until coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons paste mixture over chicken. Cover and chill until ready to use.

Divide ¼ cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens. Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes. Transfer chorizo mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.)

Divide remaining ¼ cup olive oil between Dutch ovens. Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken. Transfer to plate. Return half of chorizo mixture to each Dutch oven.

Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan.

Add saffron and mix well.

Add half of rice to each Dutch oven. Cook over high heat until opaque, stirring frequently, about 5 minutes. Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes. Discard any clams or mussels continued in part 2

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