March 27 - National Spanish Paella Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lolita's Paella Valenciana
Categories: Rice, Poultry, Pork, Seafood, Vegetables
Yield: 9 Servings

5 Chicken wings; split, tips
- discarded
+=OR=+
10 Wing drumettes
1 lb Pork short ribs; cut across
- the bone in 1" sections
1/2 lb Shrimp; w/shells
3 lg Scallops; halved
+=OR=+
6 sm Scallops
1 lb Assorted mussels & clams
1 c Tomate Frito, tomato sauce
- or tomato puree
4 cl Garlic; minced or chopped
6 Piquillo peppers; sliced in
- strips)
+=PLUS=+
1 Piquillo pepper; in strips
- to use as garnish
1/2 c Peas
1 c Green beans; in 1" sections
1 ts Saffron threads
+=OR=+
1/2 ts Powdered saffron
1/2 c Extra virgin olive oil
2 c Paella rice
6 c Shellfish Broth; as needed
+=OR=+
6 c Chicken broth; as needed
Salt

To make the shellfish broth: Boil the mussels and clams in 6
cups of water until the shells start to open. Drain, reserve
the liquid, and discard any unopened shells.

For the sofrito: Add the Olive Oil to the Paella Pan and
Sauté the Chicken Wings and Pork for 5-10 minutes under
medium-high heat.

Add the Tomate Frito, Piquillo Peppers, and Garlic. Cook for
2-3 minutes more.

Build the Paella: Add the Rice and stir the mixture to coat,
about 1 minute.

Add the Peas, Green Beans, Shrimp, Scallops, and Saffron.
Stir under medium heat for 1 minute to incorporate the
mixture.

Tip: Be sure to crush the saffron threads to release the
flavor before adding. Also keep in mind that saffron
releases it's flavor with heat, so be sure to add it while
the paella is cooking.

Add the hot Shellfish Broth or chicken broth to the Rice
Mixture (add 6 cups if using Bomba Rice, otherwise add 4
cups.)

Tip: From the point of adding the Hot Shellfish Broth and
the liquid coming to a boil, the total cooking time to
completion of the recipe will be about 15-18 minutes (it may
take a few minutes longer for deep pans, if using a small
burner/stove, or if using a slow-cooking rice such as
Bomba.) Do not stir after this point, and control the heat
so the bottom is not scorched.

Add Salt to taste.

Arrange the Mussels, Clams, and the Piquillo Peppers
reserved as garnish onto the surface of the paella.

Continue cooking until rice is almost done, but still firm
in the center (Al Dente.)

Garnish with lemon wedges.

Serves about 9.

From: http://www.hotpaella.com
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