Paella

By Howie

Ingredients

• 1 1/2 - 2 lb live lobster
• 6 medium raw shrimps in their shell
• 6 small hard-shelled clams
• 6 mussels
• 3 chorizos
• 1 1/2 - 2 lb chicken, cut into 12 serving pieces
• 2 tsp salt
• Fresh ground black pepper
• 1/2 cup olive oil
• 1 oz lean boneless pork, cut into 1/4 inch cubes
• 1/2 cup onions, finely chopped
• 1 tsp garlic, finely chopped
• 1 medium sweet red or green pepper, seeded, deribbed and cut into strips 1 1/2 inches long and 1/4 inch wide
• 1 large tomato, peeled, seeded and finely chopped
• 3 cups raw medium or long grain regular milled rice or imported short-grain rice
• 1/4 tsp ground saffron or saffron threads pulverized with a mortar and pestle or with the back of a spoon
• 6 cups boiling water
• 1/2 cup fresh peas (1/2 lb) or 1/2 cup defrosted frozen peas
• 2 lemons, cut lengthwise into 6 wedges

Details

Servings 6

Preparation

Step 1

1) With cleaver or large, heavy knife, chop off tail section of lobster at the point where it joins the body and twist or cut off the large claws. Remove and discard the gelatinous sac (stomach) in the head and long intestinal vein attached to it. Without removing the shell, cut the tail crosswise into 1 inch thick slices and split the body of the lobster in half lengthwise, then crosswise into quarters. Set aside.

2) Shell the shrimp, leaving the tails intact. With a small, sharp knife devein the shrimp by making a shallow incision down their backs and lifting out the intestinal vein. Scrub the clams and mussels thoroughly with a stiff brush under cold running water to remove black tufts from the mussels. Set the shrimp, clams and mussels aside on seperate plates.

3) Place the sausages in an 8-10 inch skillet and prick them in two or three places. Add enough cold water to cover them completely and bring to boil over high heat. Then reduce heat to low and let simmer uncovered for 5 minutes. Drain on paper towels and slice them into 1/4 inch rounds.

4) Pat the chicken dry with paper towels and season it with 1 tsp salt and few grindings of pepper. In heavy 10-12 inch skillet, heat 1/4 cup olive oil over high heat until light haze forms above it. Add the chicken, skin side down, and brown it well, turning pieces with tongs and regulating the heat so they color evenly without burning. As the pieces become a rich golden brown, remove them to a plate.

5) Add the lobster to the oil remaining in the pan. Turning the pieces frequently, cook over high heat for 2-3 minutes or until the shell begins to turn pink. Set lobster aside on seperate plate and add the sausages to the pan. Brown the slice quickly on both sides, then spread them on paper towels to drain.

6) To make sofrito, discard all the fat remaining in the skillet and in its place add the remaining oil. Heat until a light haze forms and add the pork and brown it quickly on all sides over high heat. Add the onions, garlic, pepper strips and tomato. Stirring constantly, cook briskly until most of the liquid in the pan evaporates and mixture is thick enough to hold its shape lightly in a spoon. Set the sofrito aside.

7) About a half hour before you plan to serve the paella, preheat the oven to 400 degrees. In a 14 inch paella pan, skillet or casserole, combine the sofrito, rice, remaining salt and the saffron. Pour in the boiling water and, stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately. (Taste liquid for seasoning). Arrange the chicken, lobster, sausage, shrimp, clams, and mussels on top of the rice and scatter the peas at random over the whole. Set the pan on the floor of the oven and bake uncovered for 25-30 minutes or until all liquid has been absorbed by the rice and the grains are tender but not too soft. At no pint should the paella be stirred after it goes in the oven.

8) When the paella is done, remove it from the oven and drape a ktichen towel loosely over the top. Let it rest for 5-8 minutes. Then garnish the paella with lemons and serve at table directly from pan.

9) Outdoor cooking: About a half hour before you plan to serve the paella, light a 2-3 inch thick layer of coals in a charcoal brioler and let them burn until white ash burns on the surface. This may take as long as an hour. Place grill 2 1/2 - 3 inches above coals.

10) In a paella pan combine the sofrito, rice, 1 tsp salt and the saffron. Place the pan on the grill , pour in boiling water and stir ingredients thoroughly, spreading the rice evenly over the surface of the pan. Quickly arrange the chicken, sausage and seafood on top, making sure the clams and mussels are turned with their hinges downward. Scatter the peas over the top and let the paella cook briskly, uncovered and undisturbed for 15-18 minutes, or until all liquid has been absorbed by the rice. At no point after the paella has come to a boil should it be stirred.

11) When done, remove paella from grill and drape a kitchen towel or piece of aluminum foil over it. Let paella rest 5-8 minutes, then remove towel or foil, garnish with lemons and serve directly from pan.