Chicken
and Seafood Paella (Paella)
The
whole world has learned to love this paella, made with a mixture of
fish, seafood,
and chicken. There are as many paella recipes as there are chefs.
This prize-winning recipe comes from a person in Galicia, who
received the top award for her paella in a local contest. The broths
can be made the day before, but must be boiling hot when added to
the paella. 2 garlic cloves, minced 8 tablespoons fresh parsley, chopped 1g saffron strands or 1/2 teaspoon powdered saffron Coarse salt 1/4 l (1 cup, 8 ounces) olive oil1 50g (3/4 cup, 6 ounces) cured ham, chopped 100g (4 ounces) chorizo sausage, sliced 1 kg (2 1/2 pounds) chicken, cut into small pieces (about 14) 1/4 kg (1/2 pound) squid, cut into small pieces 1/4 kg (1/2 pound) halibut, cut into small pieces 1/4 kg (1/2 pound) swordfish, cut into small pieces 1/2 kg (1 pound) small or medium shrimp, shelled 1 medium onion, chopped 2 tomatoes, peeled and chopped 1 green pepper, chopped 1 red pepper, chopped 1/4 kg (1/2 pound) cooked small clams, in their shells 1/2 kg (1 pound) cooked mussels, reserve few shells for decoration 675g (3 cups, 1 1/2 pounds) short-grain rice 1 lemon 1 litre (4 cups, 1 3/4 pints) hot chicken broth 3/4 l (3 cups, 24 ounces) hot fish broth 1/2 kg (1 pound) large crayfish Parsley sprigs and lemon wedges for garnish
In
small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside.
Heat olive oil in paella pan with a 15-inch (40 cm) base. Add chopped ham
and chorizo. Fry, stirring a few minutes. Remove to warm platter. Add chicken
pieces, sprinkled with salt, and fry over high heat until golden on all
sides. Remove to warm platter. Add squid, halibut and swordfish. Sprinkle
with dash of salt and fry. Remove to warm platter. Add shrimp and sauté about 3 minutes, or until barely pink. Remove to warm platter. Add chopped onion, tomato and peppers. Sauté until
soft. Return the cooked ham, chorizo, chicken, fish and shrimp to the paella
pan. Add parsley-garlic mixture. Add cooked clams and mussels. Discard
any that have not opened. Stir in rice, and juice of 1 lemon. Fry for 2
or 3 minutes. Pour over the hot chicken and fish broth, while stirring.
Bring to fast boil. Decorate with large crayfish around the edge of paella
pan. Simmer for 20 minutes, without stirring. Turn off heat and shake pan
lightly to prevent rice from sticking. Cover with dry towel for 10 minutes.
This allows rice to absorb any excess broth. Garnish with lemon wedges
and parsley sprigs before serving.
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