Tuesday, May 22, 2007
4 pieces chicken wings, cut into 2
3 pieces pork cutlets, cut into 2
8 pieces chorizo de Bilbao, sliced
olive oil, as needed
1 whole head garlic, minced
1 medium yellow onion, chopped finely
2 Roma tomatoes, chopped finely
3 cups Spanish or Arborio rice
1/2 teaspoon saffron
1 big red bell pepper, cut into strips
1/2 cup green peas
3 1/2 cups chicken broth
3 pieces squid, cut to 1" rings
1/2 pound mussels
1/2 pound Manila clams
1/4 pound big shrimps with shells
In a bowl, rub the chicken wings with 1 tablespoon minced garlic and season with 1 teaspoon salt. Do the same thing with the pork cutlets. Put the saffron in a small bowl with 2 or 3 tablespoons of hot water. Set aside to be used later.
Heat a paella pan to high and add 2 tablespoons olive oil. Brown the chicken wings for about 4 to 5 minutes until cooked. Set aside. Add 2 tablespoons olive oil and brown the pork cutlets for about 4 to 5 minutes. Set aside. Toss in the chorizos for 1 or 2 minutes and set aside on the paella pan together with the chicken and pork cutlets.
Add 1 tablespoon olive oil and brown 1 tablespoon of garlic, add the onion and cook until golden transparent. Toss in the chopped tomatoes and cook until wilted.
Add the rice and mix everything together making sure rice gets coated evenly with the mixture. Add the saffron and the green peas.
Pour 3 cups of hot chicken broth. Add the squid, mussels, and clams and mix well. Arrange the red pepper strips and decorate on top.
Cover the paella pan with the lid, bring to a boil then immediately lower heat and simmer for about 20 minutes or more until rice is cooked.
*Serve with lemon wedges if desired and garnish with flat-leaf parsley on top.
* Serves 6 or more
* Party Dish