This plate contains chicken, seafood, rice, fresh vegetables, herbs and spices. Paella is the best-known traditional main dish of Spain. The name of the dish comes from the circular, shallow double-handled pan in which it's cooked, called a paellera.
- ˝ cup olive oil
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- ˝ cup peeled and chopped ripe tomatoes
- 3 garlic cloves, peeled and minced
- 1 bay leaf
- ˝ pound pork, cut into 1-inch chunks
- ˝ fryer chicken, cut into 4 pieces
- 1 pound lobster, cut into chunks
- ˝ pound of shrimp, peeled
- 8 oysters in shell, cleaned and shells scrubbed
- 8 mussels in shells, cleaned and shells scrubbed
- 4 clams in shells, cleaned and scrubbed
- 4 stone crab claws or Alaskan stone claws
- 1 pound red snapper, cut into 1-inch chunks
- 3 cups of bottled clam juice
- Pinch of saffron or bijol*
- 1 teaspoon sea salt
- 1˝ cups short-grain pearl rice
- ˝ cup dry white wine
- 1 small can baby green peas for garnish
- 1 (10oz.) can thin white asparagus for garnish
- 1 (4oz.) jar pimientos for garnish
*A condiment that is used instead of saffron to color rice. It is made up of corn flour, cumin and food dye.
**Six to eight servings
- Preheat the oven to 350° F.
- Pour olive oil into paella pan or large heavy casserole.
- Add onion and pepper and fry until translucent.
- Add tomatoes, garlic and bay leaf. Cook for five minutes.
- Add pork and chicken and sauté until tender, stirring to prevent sticking or burning.
- Add seafood, clam juice, saffron and salt.
- When the stock boil, add rice by placing on top of mixture diagonally from top left to bottom right of the pan.
- Allow the rice to sit for a few minutes, then stir to combine with other ingredients and bring to a second boil.
- Cover and bake for about 20 minutes.
- To serve: Sprinkle with wine and garnish with peas, asparagus and pimiento.
Copywright 2001, Sheila E. Fridman, Gainesville, Fla.
This site was last updated Wednesday, March 15, 2001.
Contact the author of this site.