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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A delightful Spanish dish, easy to make, and delicious. Your family will love it! Ingredients:
1 chicken 2.5-3 lb |
as needed --- olive oil |
4 oz chorizo sausage |
1 lb lean pork cut into large dice |
8 large shrimp, peeled and deveined |
1 lb squid, cleaned |
1 red bell pepper -- cut in large dice |
1 green bell pepper -- cut in large dice |
8 small clams |
8 mussels |
4 oz water |
as needed --- chicken stock |
1/2 tsp saffron |
6 oz onion, small dice |
3 garlic cloves -- minced |
1 lb tomatoes |
1 tsp dried rosemary |
1 lb short-grain rice, such as italian arborio |
1 tsp salt |
to taste --- pepper |
2 oz cooked green peas |
8 lemon wedges |
Directions:
1. Cut each chicken into 8 pieces.
2. In a large sauté pan, brown the chicken in olive oil.
3. Remove and set aside.
4. Using additional oil as needed, briefly sauté the sausage, pork, shrimp, squid, and peppers.
5. Do each ingredient separately, then remove to separate containers.
6. Combine the clams and mussels with the water in covered pot.
7. Steam them just until they open
8. *****. Any that do not open, toss them out. When they don't open, it means they were dead from the start, and could be contaminated.
9. Remove the shellfish and set them aside.
10. Strain the liquid, then add enough chicken stock to measure 2 qt
11. Add the saffron to the stock mixture.
12. In the skillet used for browning the meats, sauté the onion and garlic until soft.
13. Use additional olive oil if necessary.
14. Add the tomatoes and rosemary.
15. Cook until most of the liquid has evaporated and the tomatoes form a rather dry paste.
16. Add the rice and stir.
17. Add the chicken, sausage, pork, squid, and peppers.
18. Bring the stock mixture to a boil in a separate pot, then add to the rice and stir.
19. Add salt and pepper to taste.
20. Bring to a simmer, cover, and put in an oven heated to 350°F for 20 minutes.
21. Remove the pan from the oven.
22. Check the moisture level and add more stock, if necessary.
23. It should be quite moist but not soupy.
24. Sprinkle the peas over the rice.
25. Then arrange the shrimp, clams, and mussels on top.
26. Cover loosely and let stand 10 minutes to heat the shellfish.
27. For each portion, allow 8 oz rice and vegetables, 1 shrimp, 1 clam, 1 mussel, 1 piece of chicken, and at least 1 piece each of pork, sausage, and squid.
28. Garnish each portion with 1 lemon wedge.
29. ===================================
30. Notes:
31. If chorizo sausage is not available, use pepperoni sausage or other hard, spicy sausage.
32. You may cut the sausage into 1/2-ounce chunks before sautéing or cut them up just before serving.
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