Recipe: Paella Valencia [edit]

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Tags: Soup

Yield: 8 servings

[edit] Ingredients

4	Chicken breast, 8 halves
8	Chicken legs
⅓	cup Salad oil
3	Chorizo, sliced 1/2" Thick (or Portuguese or Italian Sausage)
1 ½	pounds Shrimp, shelled and Deveined
12	Clams, littleneck Or mussels or both
1	pound Lobster tails, rock Lobster
½	pound Scallops
1	cup Onions, chopped
1	Clove Garlic, mashed
4	cups Chicken broth
3 ½	teaspoons Salt
½	teaspoon Pepper
¾	teaspoon Dried tarragon or
1 ½	teaspoons Fresh, Chopped
½	teaspoon Paprika
1	teaspoon Saffron, crumbled
2	cups Rice, raw
2	cups Canned tomatoes
1	pkt Frozen peas
7	ounces Artichoke hearts, canned Or frozen

[edit] Preparation

Step 1	In a Dutch oven heat the oil and brown the chicken pieces well. Remove and set aside.
Step 2	In the same oil, saute the onion and garlic until soft.
Step 3	Add the chicken broth, salt and pepper, tarragon, paprika, and saffron.
Step 4	Bring to a boil, add rice (valencia if possible), and simmer over medium heat until about half the liquid has been absorbed - about 20 minutes.
Step 5	Stir in the tomatoes, sausage (chorizo), shrimp, and chicken. Cover, turn down the heat to a simmer, and cook until the rice is almost dry - 20-25 minutes.
Step 6	Put the clams or mussels in the kettle with a bit of water over high heat until the shells open (2-3 minutes). Cool enough to handle and breat off the tops of the shells. Add tothe pot.
Step 7	Add the peas and artichoke hearts, stir lightly, and continue to cool until hot.
Step 8	Serve in the pot if it is a modern one with porcelain jacket; otherwise pour the paella into a large casserole.