Recipe - Dinner Party Paella

One half pound Chorizo sausage
1 Three fourths pound Chicken legs
1 tablespoon Olive oil
One fourth teaspoon Saffron threads
3 cup Chicken stock, warm
1 Onion, chopped
2 Garlic cloves, minced
28 ounce Canned tomatoes
1 small Sweet green pepper, minced
1 One half cup Shortgrain rice
One half teaspoon Salt
One half teaspoon Pepper
One half cup Frozen peas
Three fourths pound Large raw shrimp
Three fourths pound Mussels
2 Green onions, minced
8 Lemon wedges

Authentic Spanish paella gets its name from the shallow twohandled pan in
which it is cooked. There are only three 'must have' ingredients
shortgrain rice for its velvety creaminess, saffron for its taste and
golden hue, plus olive oil most paellas include a colourful selection of
sweet peppers, green peas, seafood, chicken and spicy chorizo sausage,
which simmers to doneness as the rice plumps.

1. Cut sausage into 1/2inch thick slices. Remove skin from chicken; trim
off fat. Using sharp heave knife, cut through chicken leg at joint to
separate thigh from drumstick.

2. In large paella pan or deep wide skillet, hat oil over high heat; cook
sausage, stirring, for 2 minutes or until browned. Remove to platter.
Reduce heat to medium. Add chicken and cook for 710 minutes per side or
until evenly browned. Add to platter.

3. Stir saffron into chicken stock; set aside to soften. Add onion and
garlic to pan; cook, stirring, for 4 minutes or until softened. Add stock
mixture, tomatoes and green pepper; bring to boil, breaking up tomatoes
with back of spoon and stirring to scrape up any brown bits from bottom of
pan [deglaze].

4. Stir in rice, salt and pepper; reduce heat to low. Add chicken; simmer
gently, stirring often, for 20 minutes. Gently stir in peas and sausage.

5. Meanwhile, peel and devein shrimp. Scrub mussels under running water.
With shears, trim off beards. Discard any mussels with cracked shells or
ones that do not close when tapped.

6. Nestle shrimp and mussels in rice until almost covered; cook for 710
minutes or until rice is tender, shrimp are pink and mussels are open.
Discard any mussels that do not open.

Garnish with onions and lemon.

Test Kitchen tip: you can use clams instead of mussels, omit the seafood
altogether and double up the chicken, or replace chorizo with any spicy
sausage.

To make a fluffier paella with parboiled longgrain rice: cook, covered
adding One half cup more stock near end of cooking to prevent sticking. Garnish
with trimmed fresh artichoke brushed with lemon juice to prevent browning.

Source: Canadian Living magazine Cooking Lesson: Nov, 94 developed by
Canadian Living Test Kitchen.

[paella pans were available from Cdn Living as stock item #1687, $54.95Cdn
[Nov 94] by calling 9058476205]

[nutrition info not avail in magazine]

[=PAM=]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini