Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Jaialdi 2010 - Basque Food - Seafood Paella

Paella #3
3/19/05



One pound 26/30 shrimp
One half pound Bay Scallops
One large boneless, skinless chicken breast, cut into small chunks
One pound Linguica Sausage, cut into chunks
A dozen fresh clams (and/or mussels)
Langoustinos, crawfish, prawns or lobster. Enough for each person to get two.
One cup white wine
Three cups clam broth(from steaming the clams, and some bottled clam juice)
One cup water
Two Cups of Rice
One diced red bell pepper
One Cup peas
One Can Artichoke hearts, cut into quarters
Salt, pepper, to taste
Saffron
One onion, course chopped
Four cloves garlic
� cup Olive Oil
Fresh chopped curly parsley/scallion mixture

Method:

Prepare all the ingredients.
Steam the clams in one cup water. When the clams open, remove with a slotted
Spoon, and reserve the liquid for the Paella.
It is important to cook the paella over a large enough burner, or keep the paella pan moving, so that the rice cooks evenly, and does not burn in one spot, and is undercooked in another.

Place olive oil in the paella pan on medium heat. When hot, add the onion, diced red bell pepper, and chopped garlic. Sautee until softened.
Add the rice, and stir to coat. Heat and stir for several minutes. Add the chicken and the sausage. Cook a few min.
Add the white wine, cook and stir until the wine is absorbed. Add the Clam broth and water. Add in the seasonings, and Saffron. Add the artichoke hearts. Mix well, and cook about 5 minutes more.
Add the shrimp. Mix well
Simmer for 10 min, uncovered
Add the peas, scallops, and crawfish, lobster, prawns or langoustinos. Mix gently, and cook another 5 min.
Add the cooked clams; in the shells (you can also add mussels)
Top with fresh chopped parsley and scallions

For making Paella, I use a Spanish blue steel pan, 2.5 inches deep, and 18 inches across.
This is the recipe I currently use. Here is a pic of what it looks like.