Paella Para Ella
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 12
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
   1                    fryer -- cut in 8 pcs.
                        -- (2-lb)
   2      thick         pork chops -- cubed
   2      thick         lamb chops -- cubed
   1      medium        onion -- finely chopped
     1/2  medium        green pepper -- finely chopped
   2                    garlic cloves -- minced
   1                    bay leaf
   1      large         ripe tomato; peeled -- - quartered,
                        -- seeded,
                        and finely chopped
   1      pinch         toasted saffron
   2      cups          chicken broth -- hot
   1      tablespoon    salt
     1/2  teaspoon      hot sauce
  18      medium        raw shrimp -- - cleaned and
                        -- devein
  18                    tender raw bay scallops
  12                    raw oysters
     1/2  pound         fillet of red snapper -- - cubed
  12      small         clams in shells
     1/2  pound         raw lobster meat -- cubed
  12                    stone crab claws
   4      ounces        canned squids -- (optional)
   1 1/2  cups          chicken broth -- hot
   2      cups          long grain white rice
     1/2  cup           dry sherry
                        additional dry sherry -- - for sprinkling
   9      ounces        frozen artichoke hearts
  12                    canned asparagus spears
   2      whole         pimientos
     1/2  cup           cooked small peas
                        parsley bouquets for garnish
 

Preparation:

Pour oil into a large skillet. Heat and brown chicken pieces; remove to casserole, which should measure 14 inches in diameter. Brown cubed pork and lamb chops in skillet and remove to casserole. To the drippings, add the onion and the green pepper. Sauté until onion is transparent. Add the garlic, bay leaf, and finely chopped tomato. Stir to mix and cook 5 minutes. Combine the toasted saffron, 2 cups of hot broth, salt, and hot sauce. Stir into skillet; bring to a boil, then pour over meat and chicken in casserole. Again bring to a boil, lower heat, cover, and cook until the meat is tender (30 minutes). Now, add shrimp, scallops, oysters, cubed red snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove part of the ink of the squids and chop squids coarsely). Cook approximately 15 minutes at moderate heat, or until the shellfish turn pink. Remove stone crab claws for later use. Half the shell of the clams may be removed if desired. There should be enough liquid in casserole to measure about 3-1/2 cups; add more broth if necessary. Stir in the 2 cups of rice and mix well to distribute evenly in casserole. When it starts to boil, add the 1/2 cup wine. Cover the casserole and place in preheated 325F F oven for 20 minutes. Meanwhile cook artichokes according to direction on package. Drain and use only 6 to 8 perfect ones. Five minutes before removing casserole from oven, uncover and place artichokes around edge of casserole. Place the asparagus spears in between artichokes cartwheel fashion. Place the stone crab claws in decorative arrangement around the casserole. Cut 1 pimiento in strips and place over the rice. Fill the remaining pimiento with peas and place in center of casserole, pressing down to avoid toppling over. Add parsley bouquets here and there for color. Sprinkle all with dry sherry and return to oven uncovered for 5 minutes longer. Remove from oven and let stand for at least 15 minutes before serving. NOTE: In many parts of Spain, a lemon wedge to squeeze over the paella is served with each portion.