Spanish Paella

By UncleDick

Classic Spanish Regional Dish. Depending on which area you are in, will dictate what ingredients are in your Paella. This particular version comes from the Barcelona area, which I visited in 1980, and ate Paella 4 days in a row!

Ingredients

• 1/2 pint of olive oil
• 10 mussels
• 10 clams
• 6 oz piece of codfish
• 4 oz boneless pork, diced
• 2 t minced garlic
• 1 onion, chopped fine
• 1 tomato, skinned, seeded and chopped
• 1 bell pepper, seeded and cut into thin strips
• 1 green bell pepper chopped
• 1 yellow bell pepper chopped
• 1 large chicken cut up in 2-3 inch pieces
• Salt and pepper to taste
• 1-teaspoon paprika
• 1/2 teaspoon dried rosemary
• 8 jumbo shrimp
• 24 oz calaspara rice
• 2 cups chicken broth
• 1/2-teaspoon saffron
• 4 oz peas
• 1 lb uncooked shrimp, peeled and deveined
• 4-tablespoon capers
• Roasted red peppers sliced thin
• Lemon wedges, to garnish
• 2 chorizo sausages, cooked and cut into chunks

Preparation

Step 1

For this Dish I used a Large Frying pan over a small 13 inch Weber Grill.

Heat 1/4 cup of the olive oil in a paella or frying pan. Add the pork, and brown all sides and remove. In the paella pan, make a sofrito of the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside. Heat 1/4 cup olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary. Transfer the chicken to a plate and set aside. In the same paella pan, cook the jumbo shrimp/lobster over high heat for several minutes until the shells turn pink. Set aside.

Scrub the mussels and clams. Boil in a pot with a piece of fish to make a fish broth and add the chicken broth to it. Remove the mussels and clams at the point of opening and set aside.

Heat 4 tablespoons olive oil in a paella pan and sauté the rice until it is translucent. Add sofrito Pour in the 2 cups of the broth, and combine well. Add the pork mixture, stirring constantly. With a mortar and pestle, grind the saffron and 1 tsp salt and add it to the rice.

Arrange the jumbo shrimp, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers.

Cook the paella, uncovered, for around 25 minutes, or until all the liquid has been absorbed. Keep adding as needed.

Serve the paella straight from the pan, garnished with the roasted red peppers and a lemon wedge