Mixed Paella - Version II - Paella Mixta - Versión II

Ingredients

• 6 cups very strong chicken broth (bouillon)
• ½ tsp saffron
• ¼ tsp smoked Spanish paprika (Pimentón de la Vera)
• 1 small onion, peeled
• 2 small chickens, about 2-½ lbs each
• ½ cup olive oil
• ¼ lb of cooking chorizo, in ¼ inch slices
• + 17 more ingredients
• • ¼ lb piece jamón serrano ham, diced
  • 1 medium onion, chopped
  • 4 scallions, chopped
  • 4 tbsp chopped garlic
  • 2 roasted piquillo peppers
  • 1 lb small or medium shrimp, shelled
  • 4 (Optional) Lobster tails, split lengthwise;
  • 8 (Optional) King crab claws; or
  • 8 jumbo shrimp, in their shells, preferably heads on
  • 3 cups short grain Spanish rice such as Bomba or Calasparra
  • 5 tbsp chopped parsley
  • 2 bay leaves, crumbled
  • ½ cup dry white wine
  • ¼ lb fresh or frozen peas
  • 18 clams and/or mussels, scrubbed
  • Lemon wedges for garnish
  • Parsley for garnish

Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth -- you need exactly 5-1/2 cups.Cut the chickens into small serving pieces -- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off...

View full recipe at SpringPad