Recipes » Fish » Paella

Ingredients

• 1/2 Cup olive oil
• 1 cup onions, chopped
• 4 cloves garlic, minced
• 4 ripe tomatoes, cubed, or canned
• Chicken parts (2 breasts split, or 4 thighs), rubbed with paprika
• 2 cups Uncle Ben's Converted Rice
• 1/2 Lb. squid, sliced
• 1/2 Lb. scallops
• 2 lobster tails
• 1/2 Lb. chorizo (or turkey sausage)
• 1 quart mussels
• 1 dozen clams
• 1 cup white wine (or Spanish sherry)
• 3 cups chicken stock
• 10-20 small marinated artichoke hearts (do your own!)
• 2-3 roasted red peppers, sliced
• 20 large green olives
• 1/2 cup roasted almonds
• 1 tsp. Saffron TOASTED
• 1 tsp. capers
• 1/2 tsp. dried tarragon
• 1/2 tsp. dried oregano
• Parsley
• Ground black pepper
• Fresh lemons
• Fresh peas
• Pernod to taste

Preparation

Steam lobster, clams, mussels, put aside to cool.
Grill the chicken and the sausage (if using turkey) till 80 % cooked.

Heat olive oil in paella pan. Sauté onions, garlic, until transparent.

Add rice, chorizo, tomato, squid, scallops and capers. Cook 5 minutes, stirring.

Add stock and wine. Add pimientos, olives, artichokes, saffron, herbs, almonds and spices.
Stir, bring to boil, cover, and simmer 20 minutes.

Add partially cooked chicken and (turkey sausage), peas, and Pernod. 5 Minutes.

Add shellfish to dish and continue to cook for another 5 - 10 minutes.

Sprinkle with fresh parsley, some lemon juice
Serve.