Mel's Paella

* Exported from MasterCook *

MEL'S PAELLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Seafood
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Melanie Miguel MJNT73C
1/2 c Olive Oil
1/4 lb Boneless chicken breasts
1/4 lb Pork Tenderloin
3 Garlic Cloves -- crushed
1 Large onion, sliced thin
1 Red Bell Pepper
1 c Frozen peas
1/8 ts Saffron
1 t Paprika
4 c Chicken Broth
1 c Dry White Wine
1 lb Chorizo -- sliced 1" thick
12 Littleneck clams
12 Blue Mussels
1/4 lb Squid
2 Lobster Tails -- cut in thirds
1/2 lb Large Shrimp
3 Crab Legs -- halved
2 c Raw rice (not converted)

Heat a paella pan, large skillet, or dutch oven on
med. high heat. Add the olive oil and the chicken and
pork, which have been cut into slices 1/4" thick.
Brown the meat and remove from pan. Add the onion,
garlic, and chorizo. Remove when the onion is
translucent and the chorizo is browned. Add the rice,
stirring constantly until it is a golden brown color.
Add the wine and allow to come to a boil. Turn the
heat down to a simmer.
In a separate saucepan, or in the microwave, heat the
chicken broth and add the paprika and saffron to it.
Do this ahead of time. Slowly add the seasoned broth
to the rice and stir well. Add the already cooked
meats, onion, and garlic. Stir again. Arrange the red
pepper, sliced in 1/4" thickness around the edge of
the pan, forming a pattern. In between the pepper
slices and in the middle of the pan, place all
remaining ingredients. Try to distribute them evenly
so that they form a nice pattern. Sprinkle the peas
all over the top. Cover loosely with aluminum foil and
allow to cook until all moisture is absorbed and the
fish is cooked. If you use a paella pan you will have
to keep checking to be sure that the rice on the outer
edges is cooking. If it isn't, gently push the rice
towards the center, trying not to disturb your
pattern. Otherwise, allow to cook undisturbed. Discard
any clams (*) or mussels (*) that do not open. * Be
sure to clean the clams and mussels well before using.
Discard any that are already open.



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