Recipe - Paella Valencia

4 Chicken breast; 8 halves
8 Chicken legs
1/3 cup Salad oil
3 Chorizo; cut or sliced up 1/2" Thick
(or Portuguese or Italian
Sausage)
1 One half pound Shrimp; shelled and Deveined
12 Clams; littleneck Or mussels
or both
1 pound Lobster tails; rock Lobster
One half pound Scallops
1 cup Onions; chopped
1 Clove Garlic; mashed
4 cup Chicken broth
3 One half teaspoon Salt
One half teaspoon Pepper
Three fourths teaspoon Dried tarragon or
1 One half teaspoon Fresh; Chopped
One half teaspoon Paprika
1 teaspoon Saffron; crumbled
2 cup Rice; raw
2 cup Canned tomatoes
1 pack Frozen peas
7 ounce Artichoke hearts; canned Or
frozen

In a Dutch oven heat the oil and brown the chicken pieces well. Remove and
set aside.

In the same oil, saute the onion and garlic until soft.

Add the chicken broth, salt and pepper, tarragon, paprika, and saffron.

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.

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 2025
minutes.

Put the clams or mussels in the kettle with a bit of water over high heat
until the shells open (23 minutes). Cool enough to handle and breat off
the tops of the shells. Add tothe pot.

Add the peas and artichoke hearts, stir lightly, and continue to cool until
hot.

Serve in the pot if it is a modern one with porcelain jacket; otherwise
pour the paella into a large casserole.

Date: Sat, 29 Jun 1996 15:09:36 0700

From: cybervic@aracnet.com

MCRecipe Digest #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.