Saffron Paella

I call this "Saffron Paella" because I'm also working on a spicier version that uses Old Bay Seasoning instead.

Hardware

Ingredients

      olive oil
24 large   shrimp, shelled
1   whole chicken breast, boned and cut into pieces
1/2 tsp   salt
1 tsp   black pepper
1/3 lb   garlic sausage, cut into 1/4 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 1/2 cups   short- or medium-grain rice
1/2 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

Difficulty: Easy.

Time: About 2 hours.

Precision: 2.

Source

Adapted from Good Old Food, by Irena Chalmers.

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