Mediterranean Paella del Mar
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.
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, thinly sliced
2 large cloves garlic, thinly sliced
1 cup uncooked long grain rice
1 (14.5-ounce) can 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 minutes. 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.