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Casserole
Paella Valenciana |
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This recipe was featured on
"You're the Chef" episode #512.
Buy this episode from WVIA.
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Yield: four portions
Ingredients:
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2 Tbsp. |
olive oil, virgin |
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1/2 lb. |
chorizo sausage or leftover hot Italian sausage, sliced |
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2 Tbsp. |
fresh garlic, chopped fine |
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1 c. |
Spanish onions, chopped |
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1 c. |
green peppers, chopped |
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1 c. |
celery, chopped |
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1/2 lb. |
chicken breasts cut into thick strips |
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1/4 c. |
parsley, chopped |
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1 Tbsp. |
oregano, leaf dried |
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2 tsp. |
thyme, leaf dried |
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1 qt. |
chicken stock |
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2 c. |
tomatoes, canned, chopped |
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1 1/2 c. |
rice, long grain |
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1/2 tsp. |
saffron or turmeric (optional |
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24 each |
small clams, littlenecks preferred |
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1/2 lb. |
shrimp, shell and tails removed, split in half |
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1/2 lb. |
squid, tubes sliced and tentacles |
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1 1/2 c. |
garbanzo beans, canned |
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2 bun. |
scallions, chopped |
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1/2 tsp. |
white pepper, ground |
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2 tsp. |
salt |
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1/4 c. |
parsley, chopped |
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Procedure:
In a heavy bottom 6 qt. saucepot, sauté the sausage in the olive oil until deep brown. Add the garlic, onions, peppers and celery and continue sautéing until they just become soft.
Add the chicken breast and herbs and continue cooking over high heat, scraping the bottom of the pan until the chicken begins to brown.
Add the chicken stock, tomatoes, rice and saffron and reduce heat. Cover and simmer for about 10 minutes.
Add the clams and simmer for about 5 minutes.
Add the shrimp, squid, garbanzo beans and scallions. Cover the pot, keep temperature at simmer and cook until the rice is tender and the seafood is pink and firm. The rice should absorb most of the liquid in the finished paella.
Serve on a decorative platter, sprinkled with chopped fresh parsley.
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