PAELLA

By Sube

Ingredients

• 12 littleneck or Manila clams (in shells)
• 1 lb. mussels (in shells)
• 2 lb. chicken breast (or 1 lb./500g boneless)
• 1 tbsp. vegetable oil
• 1/2 lb. hot Spanish or Italian sausage
• 4 cloves garlic, minced
• 1-1/2 cups uncooked parbroiled rice
• 3 cups water or clam cooking liquid
• 1-1/2 cups coarsely chopped tomatoes
• 1 sweet green pepper, cut in 1/2 inch/1cm pieces
• 1 bay leaf
• 1 tsp saffron threads
• 1/4 tsp ground turmeric
• 1/4 tsp freshly ground pepper
• Cayenne Pepper
• 3/4 medium shrimp, cooked (peeled and deveined)*
• 1 cup peas

Preparation

Step 1

Scrub clams and mussels under cold running water; cut off any hairy beards from mussels. Discard any clams or mussels that do not close when tapped. Refrigerate mussels until needed. steam clams** over boiling water until shells open (about 5 minutes), reserve cooking liquid, discard any that don't open. Refrigerate until needed.

Remove skin from chicken breast; cut into bite-size pieces. In large non-stick skillet, heat oil over medium high heat, brown chicken. Transfer chicken to paella pan or large shallow casserole.

Add sausage to skillet and cook (time will vary depending on type of sausage); remove from skillet and cut into 1/4 inch/5 mm thick slices; add to pan with chicken.

In same skillet, cook garlic for 1 minute, stir in rice. Add clam cooking liquid or water, tomatoes, green pepper, bay leaf, saffron, turmeric, pepper and cayenne o taste; bring to boil. Reduce heat and simmer for 15 minutes; pour over chicken.

(Recipe can be prepared ahead to this point, covered and refrigerate for up to 1 day. Return all ingredients to room temperature before continuing with recipe.)

Add mussels and bake, covered in 425 degrees F oven for 20 minutes. Stir in shrimps, clams and peas; bake for15 minutes or until heated through and mussels open (discard any mussels that don't open).

* Cook shrimp in boiling water for 3 minutes. Drain and cool under cold water; peel and devein.

** Because some clams take much longer to cook than others - cook them in advance. cook the mussels n the rice because they cook in a short time and yo want the liquid from the mussels to flavor the dish