Spanish paella

Paella is a very special dish. I have to admit making this was a little nerve racking. All for not, though. This is actually pretty easy and amazingly tasty. As you know, I love full flavored food. This dish is all that and then some. It is a long cook time, I will warn you...about 2 hours.  But, like any great dish, the flavor comes from the patience and love. Treat your Valentine as I am mine with Paella for Valentines Day!!! Enjoy.

Serves: 6 - 8



6 cups of very strong chicken broth (bouillon)

1/2 tsp of saffron

1/4 tsp of smoked Spanish paprika

1 small onion, peeled

2 small chickens, about 2-1/2 lbs each

1/2 cup olive oil

1/4 lb of cooking chorizo or chorizo sausage in casings taken out and sauteedd, in 1/4 inch slices

1/4 lb piece serrano ham or half proscuitto ham and half pancetta , diced

1 medium onion, chopped

4 scallions, chopped

4 tbsp chopped garlic

2 roasted Pequillo peppers ...can find typically in a can

1 lb small or medium shrimp, shelled

2  lobster tails split in half each ( can use whole lobsters live if you wish )

4 (Optional) Lobster tails, split lengthwise;

8 (Optional) King crab claws; or

8 jumbo shrimp, in their shells, preferably heads on 
2 cups short grain rice

5 tbsp chopped parsley

2 bay leaves, crumbled

1/2 cup dry white wine

1/4 lb fresh or frozen peas

18 clams and/or mussels, scrubbed

Lemon wedges for garnish

Parsley for garnish
2 c. sliced Calamari, ( optional )
1 can diced tomatoes ( optional )

Preparation:

Heat the broth with the saffron, smoked paprika, and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth -- you need exactly 5-1/2 cups.

Cut the chickens into small serving pieces -- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt and pepper.

In a metal Paella pan or a large flat pan, with about a 15 inch base, heat the oil.  Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo and the ham to the pan and stir-fry for about 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven).  Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley (you can make in advance up to this point).

Stir in the chicken broth, boiling hot, the wine, rice, and peas, tomatoes if you choose. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the  mussels, pushing them into the rice, with the edge that will open facing up. Steam the clams in a steamer and transfer to the paella (clams will not open if not steamed).   Decorate the paella with the lobster pieces, then bake at 325 F, uncovered, for 20 minutes.

Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon slices, green onions and parsley.  

Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish or King crab legs.  Enjoy!