Saffron Paella

Hardware

• 3½ qt. (~15 in.) paella pan

Ingredients

			olive oil
24	large		shrimp, shelled
1			whole chicken breast, boned and cut into pieces
½	tsp		salt
1	tsp		black pepper
⅓	lb		garlic sausage, cut into ¼ inch slices
3	oz		boneless pork, trimmed and cut into pieces
1	med		onion, finely chopped
2	cloves		garlic, minced
2	sm/med		tomatoes, peeled, seeded, and finely chopped
2 ½	cups		short- or medium-grain rice
½	tsp		saffron, ground
5	cups		chicken broth, hot
1	cup		peas (or more)
9			mussels, scrubbed and beards removed
1			lemon, cut into wedges
2	Tblsp		finely chopped parsley

Procedure

1. Pre-heat oven to 400F; warm a large plate.
   
   
2. Heat some olive oil in the pan.
   
   
3. Cook the shrimp until just pink; remove to the plate.
   
   
4. Dry the chicken and season with salt and pepper.
   
   
5. If necessary, heat more oil, then cook the chicken and the sausage until golden brown on all sides; remove to the plate.
   
   
6. Again, if necessary, heat more oil, then cook the pork until browned; remove to the plate.
   
   
7. Add the onions, garlic, and tomatoes; cook until the mixture thickens (about 5 minutes).
   
   
8. Return the shrimp, chicken, sausage, and pork to the pan.
   
   
9. Add the rice and the saffron.
   
   
10. Stir in the hot broth; bring to a boil, stirring constantly.
    
    
11. Remove from the heat and check the seasoning.
    
    
12. Stir in the peas and mussels.
    
    
13. Place on the lowest shelf of the oven and cook uncovered for 30 to 35 minutes, or until the liquid is absorbed and the rice is tender.
    
    
14. Remove from the oven and garnish with the parsley and lemons.

Rating

Time: About 2 hours.

Precision: 2.

Source