PAELLA ESPAÑA - POULTRY, SHELLFISH AND SAUSAGE

INGREDIENTS: SERVES 6-8
INGREDIENTS FOR THE SOFRITO:


●  2 tablespoons olive oil 

●  1 cup (1 medium) yellow onion, minced 

●  1 red or green bell pepper, cored, seeded and cut into strips

●  1 cup (a 1-pound can) seeded and chopped tomato 

●  1 teaspoon each of dried thyme and basil, crumbled 

●  1 teaspoon cumin seed 

●  1 bay leaf 

●  1 tablespoon minced garlic

INGREDIENTS FOR THE POULTRY, SEAFOOD AND SAUSAGE:  



●  6 chicken legs, seperated into drumsticks and thighs 

●  Salt and pepper 

●  2 tablespoons olive oil 

●  ½ pound (about 3 links) Chorizo, Spanish sausage, or linquica cut crosswise into slices 

●  4½ cups chicken broth 

●  ¼ teaspoon ground saffron 

●  3 cups pearl rice 

●  ½ pound mussels, scrubbed well, beards removed and rinsed

●  ½ pound steamer clams

●  1 dungeness crab, cooked, cleaned and sectioned 

●  1 cup fresh or frozen peas, thawed 

●  Minced fresh cilantro or parsley for garnish 

●  Lemon wedges for garnish

DIRECTIONS FOR THE SOFRITO: 



1.  In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until
     softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and
     garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until
     almost all the liquid has evaporated. Set aside.

DIRECTIONS TO COOK THE CHICKEN & SAUSAGE: 

1.  Pat dry the chicken and season it with salt and pepper.
 
2.  In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot.
 
3.  Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is
     browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing,
     until it is browned lightly, and transfer with a slotted spoon to the plate.

DIRECTIONS TO ASSEMBLE THE PAELLA: 

1.  Preheat the oven 400°F. 

2.  In a saucepan bring the broth to a simmer over moderately high heat, add the saffron or
     tumeric and let the mixture steep for 5 minutes. 

3.  In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken,
     sausage and sofrito. 

4.  Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and
     immediately remove the pan from the heat. Arrange the shellfish (EXCEPT Dungeness
     crab) in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir
     the paella during cooking. If the mixture becomes dry, add the additional broth.) 

5.  Add the dungeness crab and peas and bake the paella for 10 minutes more, or until the
     liquid is absorbed and the mussels and clams have opened. Let the paella stand, covered
     with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with
     the cilantro and lemon wedges.

NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN HERE,  THE VIDEOS BELOW SHOULD BE OF HELP.  

  HOW TO MAKE "THE PERFECT" PAELLA,  PROFESSIONAL CHEF

  HOW TO MAKE PAELLA,  HOME KITCHEN