Paella Para Ella

Course : Seafoods
Serves: 12
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1/2 cup olive oil
2 pounds fryer -- cut in 8 pieces
2 large pork chops -- cubed thick
2 large lamb chops -- cubed
1 medium onion -- finely chopped
1/2 medium green pepper -- finely chopped
2 cloves garlic -- minced
1 piece bay leaf
1 large ripe tomato; peeled -- - quartered, seeded, and finely chopped
1 dash toasted saffron
2 cups chicken broth -- hot
1 tablespoon salt
1/2 teaspoon hot sauce
18 medium raw shrimp -- - cleaned and devein
18 medium tender raw bay scallops
12 medium raw oysters
1/2 pound fillet of red snapper -- - cubed
12 small clams in shells
1/2 pound raw lobster meat -- cubed
12 medium 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
2 tablespoons additional dry sherry -- - for sprinkling
9 ounces frozen artichoke hearts
12 medium canned asparagus spears
2 whole pimientos
1/2 cup cooked small peas
1 bunch parsley bouquets for garnish

Preparation / Directions:

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.

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