A gorgeous dish of Spanish
origin with perfectly cooked shellfish atop a bed of saffron
rice. Don't be daunted by the long ingredient list, this paella
is simple to prepare. Serve it straight from the pan for a dramatic
presentation.
Mediterranean
Paella del Mar
2 tablespoons olive oil
1/2 pound fresh boneless, skinless chicken thigh cutlets, cut
into 2-inch pieces
1/2 pound smoked sausage, cut into 1/2-inch rounds
1 medium onion, peeled and thinly sliced
2 cloves large garlic, peeled and thinly sliced
1 cup uncooked rice
2 cups chicken broth
1/2 cup white wine
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon crushed saffron threads
8 medium shrimp, peeled and deveined
8 clams, scrubbed
8 mussels, scrubbed
1 cup fresh or frozen peas
1/4 cup chopped fresh flat-leaf parsley
- Heat oil in a large deep
skillet (or paella pan, if available) over medium-high heat.
Brown chicken and sausage on all sides, about 7 mintues. Add
onion and garlic and sauté until soft, about 5 more minutes.
Add rice and stir to coat.
- Combine chicken broth,
wine, thyme, salt, pepper and saffron in small bowl. Stir well
and pour over rice. Stir to remove any bits stuck to the bottom
of the pan. Bring to a boil, cover and reduce heat. Gently simmer
until rice is tender and most of the liquid has been absorbed,
about 15 minutes.
- Place shrimp, clams, mussels
and peas over the rice mixture. Cover and continue to cook until
shrimp are pink and clams and mussels are open, about 8 minutes.
Discard any clams or mussels that did not open. Garnish with
parsley and serve.
Makes 4 servings.
