Paella

By Drjt

Ingredients

• 1/2 • 1/2 pound large shrimp
• 4 1/2 • 4 1/2 cups chicken broth
• 1 • 1 pound Italian green beans
• 1 • 1 cup green peas, raw or frozen
• 1/2 • 1/2 pound fresh tomatoes
• 1 • 1 pound boneless, skinless chicken leg or thigh meat (6 or 7 thighs, boned and skinned)
• 1/4 • 1/4 cup olive oil
• • salt and freshly ground pepper
• 1 • 1 large onion, chopped
• 2 • 2 cloves garlic, chopped
• 1/4 • 1/4 cup dry white wine
• • pinch of saffron threads, mashed to a powder with mortar and pestle
• 2 • 2 cups medium-grain rice
• 2 dozen • 2 dozen small clams, scrubbed
• 2 • 2 tablespoons chopped parsley
• • juice of 1 lemon
• 1/2 • 1/2 pound cooked mild smoked sausage, sliced

Details

Servings 6
Adapted from winespectator.com

Preparation

Step 1

1. Peel the shrimp. Set the shrimp aside and put the shells in a large saucepan with the chicken broth. Boil the shells for 5 minutes, then let them steep until the broth is to be added to the paella.
2. Trim the beans, cut them into 1-inch pieces and cook them with 1/4 cup of the broth either in a covered pan on the stove or in a microwave-safe bowl in the microwave oven until thoroughly soft. Add the peas to the beans and set aside.
3. Cut the tomatoes in half crosswise, squeeze out and discard the seeds and grate the tomatoes on a coarse grater. (The skins will protect your hands.)
4. Cut the chicken into 1-inch pieces.
5. In a large sauté pan (or paella pan if you have one), heat 2 tablespoons of the oil and brown the chicken in it, seasoning lightly with salt and pepper. Remove the chicken pieces to a bowl and set them aside. Add the remaining 2 tablespoons of the oil and lightly brown the onion. As the onion starts to brown, add the garlic and wine and season lightly with salt and pepper. Use a flat spoon or spatula to scrape up and dissolve any browned bits stuck to the pan. Let the wine boil down to a syrup, then add the grated tomato and the saffron. Let the mixture cook until it is almost dry but be careful not to let it burn.
6. Now stir in the rice, turning it over repeatedly to coat it well. Strain the reserved broth to remove the shells. Add enough water or additional broth to make 4 cups and add liquid to the rice. Add the reserved chicken and the clams, cover the pan and let simmer for 10 minutes. Uncover the pan and add the reserved vegetables, parsley and lemon. Cover the pan and let simmer for 5 minutes longer. Uncover the pan, stir the paella well and taste for seasoning, adding salt and pepper as necessary. Arrange the shrimp and sliced sausage on top of the paella, cover the pan and let cook for 5 minutes longer. Remove the pan from the heat and let the paella stand covered for 10 to 15 minutes before serving.