Paella de Valencia

Serves 8

8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 Tbsp. olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 tsp. salt
1/2 tsp. white pepper
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)
1 tsp. saffron threads

1 pound shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 Tbsp. parsley, chopped
1/2 cup oil
1/2 cup white wine
1/2 pound fresh mussels
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
½ cup fresh or frozen peas, cooked and drained
8 lobster claws and/or crab claws
2 lemons, quartered

In the paella pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper.

Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes).

Marinate shrimp in garlic, onion, parsley, oil and wine for at least one hour. Remove from marinade and add to rice once liquid has absorbed.

Garnish paella with mussels, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes. Serve with lemon sections.

© Sally Bernstein 2004

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