Paella Traditional by jej

[S_Wirth]

Paella - Traditional

Submitted by: jej
Last Updated: 5/29/2010

A traditional Paella.

PAELLA -- Serves 6 people

This makes a very lovely, mouth-watering Paella. This is the recipe I have normally followed. It comes courtesy of Carmen Goodwin. Carmen was a lady with Spanish nationality who was one of the editors and a contributor to a wonderful cookbook developed by The American Women's Club of Madrid. (All of the pages on the left side--the even-numbers--are in Spanish, and on the right--uneven pages--the recipes are printed in English.) I bought mine in 1972 when my DH was working for an American company in Valladolid (in the heart of old Castille).

2 lbs of chicken cut up in approx. 12 pieces
1/2 lb of halibut
1/2 lb shrimp
1/2 lb of squid
3/4 lb of small clams
1 medium onion
1 ripe peeled tomato
1 medium green pepper
1 piece of garlic
1 T. of chopped parsley
1 t. salt
3 whole canned pimentoes
1 c. canned peas
1/2 c. olive oil
2 c. rice
1/4 t. saffron
1 lemon cut in wedges for garnishing dish
6 mussels and/or 6 large shrimp (opt)

Note: For the typical looking paella it should be done in a suitable sized paellera but any shallow frying pan will do.

Wash the chicken and dry the pieces with a towel. Saute in the hot olive oil and put in a casserole covering the chicken with 4 cups of water.Boil for 25 minutes.

Meanwhile fry the chopped up onion and green pepper in the paellera with the oil from the chicken. Add the chopped tomato to onions and pepper.

Wash the seafood, cut the halibut and squid in pieces, peel the shrimp add with the small clams to the paellera. Cut the pimentos in strips, putting one aside for decorating the dish; add the other two with the peas to the paellera. Mash garlic and parsley with a teaspoon of salt in a mortar. Dissolve paste (from mortar) with a small amount of water and add to fry pan. Add saffron and chicken to pan. Wash the rice and add to paellera. Cover the mixture with the 4 cups of water from the chicken broth. Stir until ingredients are well distribted. Bring to a boil for 5 minutes and then leave on a low flame until rice is tender, dry and grains are separate (between 20 and 30 minutes).

While cooking on low flame, decorate with remaining pimento strips and if desired add 6 mussels or 6 large shrimp. Decorate the finished dish with lemon wedges if desired. Serve from the paellera.

*Another method of cooking the rice is to bring it to a boil and place in a preheated oven at 400 F. for 10 minutes. Turn heat down to 300 F. and leave for another 15-20 minutes. Remove paellera from oven, cover and leave for 5 minutes, then it is ready to serve.

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