INGREDIENTS: Scaled to serve 4-6
1 cup long grain rice
1 cup chicken stock
1/2 cup Madeira, or Sherry wine
1/2 lb. large prawns in shell
1 doz. steamer clams in shell
1 whole crab, shell on, Legs & claws only
1/2 lb. cubed chicken breast [boned & skinned]
1/2 lb. Chorizo or pork sausage
1 cup yellow onion, chopped
1 cup chopped scallions
1/2 cup diced red bell pepper
1 cup canned diced tomatoes
1 can tomato sauce
3/4 cup Spanish virgin olive oil
1 whole bay leaf - crushed
2 doz. saffron threads
1 Tbl. paprika
1 tsp. frsh ground black pepper
1 1/2 tsp. salt
1 pinch Cayenne pepper
1-2 whole cloves crushed garlic
1 cup fresh or frozen peas
PREPARATION:
Cook sausage and break up into raisin size pieces. Set aside with cubed chicken and refrigerate.
In a large covered skillet or paella pan, add the olive oil, yellow onion, garlic and bell pepper and saute for 3 minutes. Add the rice and saute for 2 minutes more. Add all the other ingredients besides fish, scallions and peas and bring to a boil. Lower heat to lowest setting and add the fish. Cook for 25 minutes. Add peas & scallions and cook for 2 more minutes.
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