Seafood - Paella Valencia

Serves 6.
Seafood items such as lobster, scallops, and
mussels can be added or substituted
depending on what is available.

Ingredients

5 Tablespoons Chicken base
6 cups water
1/2 teaspoon Saffron threads, crushed
1 lb large Shrimp
12 little neck Clams
6 Chicken pieces
1 lb Sausage
3 Tablespoons Olive oil
1 Onion, peeled and coarsely chopped
1 Tablespoon minced Garlic
1 cup dry white Wine (optional)
1 Tablespoon Paprika
1 cup chopped Tomatoes
1 Tablespoon Parsley flakes
3 cups Basmati rice
1 Bay leaf, crumbled
Juice of 1 lemon
1/2 cup frozen Peas
2 Tablespoons pimento strips

Directions

In a saucepan, combine the chicken base, water and the crushed saffron threads. Cover and simmer over low heat while you prepare the rest of the ingredients.

Peel and devein the shrimp. Wash the clams. Rinse the chicken in cold water and pat dry.

Slice the sauge into 1/2" discs. Place in a skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and set aside. Wipe out the skillet. Saute shrimp in 1 tablespoon olive oil until pink. Remove and set aside. Wipe out the skillet. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of olive oil, turning until all sides are browned but not fully cooked. Remove from pan and set aside. If desired, remove the skin from the chicken pieces and discard.

Drain fat from pan. Add final tablespoon of oil to pan. Add onions and saute over medium-high heat until the onions are wilted. Add garlic, and saute about 30 seconds more. Add white wine, stir and cook over medium-high heat until most of the wine has evaporated. Remove pan from heat. Add paprika, tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture. Add chicken stock and saffron to rice mixture. Raise heat to high; stir and add chicken pieces, shrimp, clams, sausage, bay leaf and lemon juice. Gently stir. Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes.

Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Before serving garnish with pimento.

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