Paella

This is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.

2 tablespoons olive oil
1 clove garlic
1 frying chicken, cut into serving pieces
1 (6 to 8 ounce) chorizo sausage
3 tomatoes, chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 teaspoon paprika
Salt and black pepper, to taste
1 fresh artichoke, cut into eighths, with
    choke and tough outer edges removed
3 cups chicken broth
1 cup tomato sauce
2 cups rice, uncooked
1 1/2 teaspoons saffron threads, soaked in warm water
1 pound raw shrimp, peeled
1 cup fresh or frozen green peas
12 large Spanish olives
12 scallops
2 tablespoons chopped pimento
2 pounds cleaned mussels or clams
Fresh parsley
Fresh lemon wedges

Heat oil in a large, heavy iron skillet or paella pan. Add garlic and cook a few minutes; remove and reserve garlic. In the same skillet, brown chicken and sliced chorizo; drain fat. Ad tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo. Cook 10 minutes.

Add chicken broth and tomato sauce. Bring to a boil. Add rice and saffron. Reduce heat and simmer, uncovered, 15 to 20 minutes. Bake 10 to 15 minutes longer.

Add shrimp, peas, olives, scallops, pimento and reserved garlic; tuck in mussels or clams (opening-side up) and reserved garlic. Bake 10 to 15 minutes longer or until mussels are open and shrimp are cooked. Garnish with parsley and lemon wedges.

paella recipe is filed under rice, noodles, potatoes, starch.
Origin: spanish