Paella de Abuela
By carmenray83
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Ingredients
- 1c olive oil dividid
- 10 mussels
- 10 clams
- 1/4lb boneless pork diced
- 2t minced garlic
- 3/4c finely chopped onions
- 1 medium tomato Skinned seeded and chopped
- 1 small red yellow and green bell pepper seeded and stripped
- 2lbs skinless boneless chicken breast chunked
- salt andpepper to taste
- 1t paprika
- 1/2t dried rosemary
- 1/2t dried thyme
- 1/4t ground cumin
- 1 1/2lb lobster claws
- 1 1/2c rice
- 3c chicken broth
- 1/4t saffron
- 2 chorizo sausages cooked and chunked
- 10 uncooked shrimp peeled and deveined
- 1/2c peas
- 4T capers
- lemon wedges for garnish
Details
Servings 8
Level of difficulty Difficult
Cost Expensive
Preparation
Step 1
Scrub and debeard mussels and clams, discarding any that stay open when tapped sharply. Set aside.
Step 2
Heat 1/2 of the olive oil in a skillet. Add pork and brown on all sides. Mix in the garlic, onion, tomato and peppers mixing constantly until cooked. Set aside.
Step 3
Heat 2nd half of the olive oil in another skillet and cook the chicken until browned. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer to a plate and set aside.
Step 4
In the same skillet, cook clams over high heat for several minutes until the shell turns pink. Set aside.
Step 5
Pre-heat oven to 200°.
Step 6
Heat 4T oil in a skillet and sauté rice until translucent. Pour in broth and combine well. Add pork mixture, stirring constantly. Sprinkle the saffron and continue stirring untilwell mixed.
Step 7
Transfer the rice into a paella pan. Mix in claws, chicken, chorizo, mussels, clams, shrimp, peas, and capers mixing well. Bake paella, uncovered and on the lowest shelf for about 25 minutes or until the liquid is absorbed. Discard unopened clams. Serve from pan.
Calamari may be added or used as a substitution.
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