* Exported from MasterCook *

Paella Valencia

Recipe By : BJ Valencia
Serving Size : 16 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Italian sausage -- cut
into 1-inch pieces
1 cup olive oil
3 pounds chicken thighs -- boned and
cut into 1-inch pieces
2 pounds large shrimp -- peeled and deveined
3 tablespoons garlic -- minced
2 large sweet onions -- cleaned and chopped
2 large green bell peppers -- cleaned and chopped
2 large red bell peppers -- cleaned and chopped
2 cans chicken stock
1 teaspoon saffron threads
2 cups white wine
2 bottles clam juice
6 cups paella rice -- uncooked
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons blackening seasoning
2 pounds mussels in the shell -- cleaned and examined
2 cans clams
2 pounds frozen peas -- thawed
1 jar pimentos -- drained
2 bunches green onions -- sliced round
1/2 cup fresh parsley -- chopped
2 lemons, cut in half

Preheat gas grill for 10 minutes on high.

In an 18-inch paella pan heated on the grill, brown the sausage in about 4
tablespoons olive oil. Remove and keep warm. Add additional oil as
necessary, brown the chicken; remove and keep warm. Add additional oil as
necessary, sauté the shrimp quickly; remove and keep warm. Keeping these
ingredients warm can be accomplished by reserving them in a metal container
on the side of the grill but off direct heat. Add additional oil as
necessary, add minced garlic and stir for a couple of minutes. Add the
chopped onion and bell pepper and brown slightly.

In the meantime bring stock to a boil and dissolve saffron in the boiling
stock. Remove from heat and set aside.

Add rice to the paella pan and cook until slightly golden and transparent,
stirring frequently. Add wine, stock and clam juice to the pan. Add
seasonings. Return the meat mixture to the pan. Add the mussels and clams.
Mix thoroughly. Cover, reduce the heat and cook slowly until the liquid is
absorbed (about 30 minutes). Add the peas, cover and cook for another
couple of minutes.

Adjust the final cooking time to get the degree of moisture you prefer in
this dish.

Garnish paella with pimentos, green onions and parsley.  Squeeze fresh
lemon juice over the top of the dish at serving time.

Note : Pork can be substituted for the chicken. Whole littleneck clams
and/or crab claws may be added.

Contributed to the FareShare Gazette by Art; 6 July 2007.
www.fareshare.net



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