Paella

By mona

Ingredients

• 1 pound mussels
• 1 pound small clams
• 2 pounds chicken thighs, cut into 1/2 inch cubes
• 1/2 pound boneless pork, cut into 1/2 inch cubes
• 2 yellow onions, peeled and sliced
• 2 cloves garlic, peeled and finely chopped
• 1 cup ham cut into 1/2 inch cubes
• 1 cup Chorizo sausage, sliced
• 1 red bell pepper, seeded and juliened
• 1/2 cups frozen peas, thawed
• 1/2 pound shrimp, peeled
• 2 cups rice
• Sauce
• 3 cups chicken stock
• 2 tbsp. Annatto oil
• 1/8 tsp. crushed saffron threads
• 1 tsp. paprika
• salt to taste
• 1 cup dry white wine

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Rinse and soak mussels and clams in cold water for 1 hour.
Precut meat, vegetables, and seafood.
Heat 1/2 cup olive oil in pan.
Brown chicken and remove.
Brown pork and remove.
Reheat pan and add onion, garlic, ham, and chorizo. Saute until onion is translucent.
Add red pepper and cook for a moment. Remove from the pan.
Reheat pan and add rice.
Stir over medium heat until the grains begin to colour.
Add chicken, pork, and cooked vegetables.

In saucepan, bring sauce ingredients to a boil.
When hot, add to paella pan.
Heat until all comes to a boil.
Reduce to medium and cook covered for about 8 minutes.

Stir in 1 cup dry white wine.

Add seafood and sprinkle peas on top. Cook until clams and mussels open.