- 8
Ingredients
- 1/4 cup olive oil
- 2 chicken breasts, boned, skinned and cut into 1" pieces
- 1/2 lb chorizo, cut into pieces
- 1 lb pork tenderloin, cut into1" pieces
- 1 large onion, finely chopped
- 1 green pepper, cut into thin strips
- 1/4 lb mushrooms
- 2 cloves garlic, crushed
- 1/4 tsp saffron powder
- Pinches of oregano, salt and pepper
- 3 cups long-grained rice
- 8 cups chicken stock
- 1/4 cup brandy
- 1/2 lb scallops
- 1 lb raw prawns, peeled
- 1 lobster tail, cooked (basted with butter) and chopped into 1" pieces
- 1 1/2 cups frozen peas, thawed
- 2 medium tomatoes, peeled and cubed
- For garnish - lemon wedges, pimento strips, ripe or green olives, parsley
- 1 lb mussels, cooked in wine, shallot and parsley broth
Preparation
Step 1
Early in the morning or the night before, heat olive oil in pan, and saute the chicken, sausage and pork until golden. Set aside. Then saute onions and green pepper, adding more oil, if necessary. Set aside. Fry mushrooms in butter. Return onions and green pepper to pan. Add garlic, saffron, oregano and rice, and stir for about 5 minutes. Blend with the meats and refrigerate.
Half an hour before guests arrive, heat oven to 400F. Add stock, brandy and scallops to the meat and rice mixture in your large pan; salt and pepper to taste. Bring to a boil on the cooktop, cover with oil and put into oven. Bake about 20 to 25 minutes, then add prawns. Stir slightly, about every 5 minutes. Add lobster, peas and tomatoes and bake another 5 to 10 minutes, or until prawns are cooked, and the stock is just about all absorbed, and the rice is cooked. Do not overcook; the paella must be moist. Add more chicken stock, if necessary. To serve, decorate top with wedges of lemon, pimento strips, ripe or green olives and parsley. Top with mussels.