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

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

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